Sautéed Green Chile Pork Medallions with Red Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender pork medallions lightly sautéed and smothered in a rich, smoky red chile sauce inspired by New Mexican flavors. This mexican-inspired pork (gluten free) ready in about 40 minutes blends divided kosher salt, divided black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, sliced into 1-inch medallions pork tenderloin
• 1 tsp, divided kosher salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 3, stems and seeds removed dried New Mexico red chiles
• 2, minced garlic cloves
• 1/2 medium, finely chopped onion
• 1 cup chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp cornstarch
• 1 tbsp cold water

Instructions

1. Step 1: Toast 3 dried New Mexico red chiles in a dry skillet over medium heat for 2 minutes until fragrant, then transfer to a bowl and cover with 1 cup hot chicken broth. Let soak for 15 minutes until softened.
2. Step 2: Meanwhile, season 1 pound pork tenderloin medallions with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté pork for 3 minutes per side until golden and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, add 1/2 chopped onion and 2 minced garlic cloves; sauté over medium heat for 3 minutes until translucent and fragrant.
4. Step 4: Transfer softened chiles and soaking liquid to a blender, add 1/2 tsp ground cumin and 1/2 tsp dried oregano, and blend until smooth.
5. Step 5: Pour chile sauce into the skillet with onions and garlic, simmer over medium-low heat for 5 minutes. Mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the sauce to thicken, cooking for another 2 minutes.
6. Step 6: Return pork medallions to the skillet and coat with sauce, warming through for 2 minutes. Serve immediately with sauce spooned over the top.