Seared Citrus-Glazed Pork Medallions with Avocado Salsa

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions seared and glazed with a tangy citrus sauce, topped with a fresh avocado and tomato salsa for a vibrant finish. This Mexican-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin medallions, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb (about 8 medallions) pork tenderloin medallions
1/2 cup orange juice
2 tbsp lime juice
1 tbsp honey
2 garlic clove, minced
2 tbsp olive oil
1 medium ripe avocado, diced
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 1 lb pork tenderloin medallions and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked to an internal temperature of 145°F. Remove from skillet and keep warm.
Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup orange juice, 2 tbsp lime juice, and 1 tbsp honey. Bring to a simmer and cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: While the sauce reduces, prepare the avocado salsa by combining 1 diced medium ripe avocado, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro in a bowl. Season with a pinch of salt and toss gently.
Step 6: Spoon the citrus glaze over the pork medallions and top each with a generous portion of avocado salsa. Serve immediately.