Seared Garlic Butter Pork Medallions

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pork medallions seared and finished with a fragrant garlic butter sauce. This Japanese-inspired pork recipe, ready in about 20 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 lb, sliced into 1-inch medallions pork tenderloin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 1 lb pork tenderloin medallions and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the pork medallions in a single layer and sear for 3 minutes without moving until golden brown on one side, then flip and cook an additional 2-3 minutes until cooked through.
4. Step 4: Reduce heat to medium, add 3 tbsp unsalted butter, 4 minced garlic cloves, and 1 tsp fresh thyme leaves to the pan, stirring gently for 1-2 minutes until garlic is fragrant and butter is melted.
5. Step 5: Spoon the garlic butter over the pork medallions continuously, then drizzle with 1 tbsp fresh lemon juice.
6. Step 6: Remove from heat and let rest for 3 minutes before serving to allow juices to redistribute.