Recipe Details

Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pork tenderloin, (1 pound), trimmed
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 cup dry white wine, (for non-alcoholic, substitute low-sodium chicken broth)
1/2 cup chicken broth, low-sodium
Grated zest and 1 tablespoon lemon juice, from 1 lemon
1 tablespoon fresh parsley, chopped, OR 1 1/2 teaspoons chopped fresh sage or rosemary*

Cooking Directions

Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.

Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.

Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).

*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary

Makes 4 servings

Serving Suggestions

Serve the pork with whole wheat linguine or brown jasmine rice to soak up all the delicious lemon sauce. Steamed broccoli rabe or spinach would make a terrific accompaniment.

Nutrition Information

Calories: 150 calories
Protein: 24 grams
Fat: 5 grams
Sodium: 220 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 0 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

See more tips  View Recipe

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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Rate this Recipe
My Rating * * * *
Review Title

by anonymous 09/13/2014
Love this

by anonymous 01/21/2013
I had best results if pork was not ice cold and blotted a bit dry before cooking.

easy, classy, healthy
by anonymous 01/10/2013
What more could a cook want? Ended up great, first time. I added onion powder during cooking. 

by anonymous 01/06/2013
I found the meat took longer than 3 minutes to cook through. I added more broth at the end and then thickened the sauce.

by anonymous 11/24/2012
 Super fast and so easy. I need to cook low sodium so i just use Mrs Dash instead of s&p and low sodium broth. Big hit!

Very good!
by anonymous 07/25/2012
Easy to make and tastes great!

by anonymous 04/15/2012
Very easy. Takes about 15 minutes. Will make this recipe over and over. 

Takes more time than 10min but worth IT!
by anonymous 04/14/2012
This is not a 10 min recipe but I would say 30 min with prep. I served it with a butter herb rice which it paired will with. I used the rosemary and garnished with parsley. My husband loved it and had me added it to my recipe list.

Sauteed Pork with Lemon Garlic Sauce
by anonymous 04/08/2012

Extra Work but Worth It!
by anonymous 02/12/2012
I've made this recipe twice now and my husband and I both love it. I grow a pot of rosemary so used the fresh rosemary. Getting everything ready before you start is essential, and takes longer than 10 minutes. First time I made it I said this involved a lot of prep so I hope we don't like it. But we loved it so much that I'm willing to make it again! 

Better then it looks
by anonymous 01/28/2012
When completing the sauce, reduce the sauce longer and if necessary make a flour paste to thicken.

delicious and easy
by anonymous 01/26/2012
 This was very easy and delicious.

Quick and Delicious
by anonymous 01/23/2012
This recipe just makes sense.

by anonymous 01/09/2012
This tasted as good as it looks. I'm planning on using the leftovers for sandwich wraps later in the week

great & easy
by anonymous 01/08/2012
 buy a good pork tenderloin at whole foods and this recipe is great