Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork medallions seared to perfection and finished with a garlic and herb butter sauce for a simple elegant meal. This french-inspired street food ready in about 20 minutes pairs pork tenderloin, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 10 min Serves 4 French cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin and slice into 1-inch thick medallions. Season both sides with 1 tsp salt and 3/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3 minutes per side until golden brown and cooked through.
  3. Step 3: Remove pork medallions to a plate and lower heat to medium. Add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves to the skillet. Cook, stirring, for 1-2 minutes until garlic is fragrant and butter is melted.
  4. Step 4: Stir in 1 tbsp lemon juice to the butter sauce and pour over the pork medallions. Serve immediately.

Frequently asked questions

How long does Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Pork Tenderloin Medallions with Garlic and Herb Butter?

French street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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