18 Savory Pork Medallions Recipes Delight

Mmm, there’s nothing quite like the succulent taste of perfectly cooked pork medallions to turn an ordinary meal into something extraordinary. Whether you’re in the mood for a quick weeknight dinner or a fancy weekend feast, our roundup of 18 savory pork medallion recipes has got you covered. From classic flavors to bold new twists, these dishes are sure to delight your taste buds and inspire your next culinary adventure. Let’s dive in!

Garlic Butter Pork Medallions

Get ready to **wow** your taste buds with these succulent Garlic Butter Pork Medallions—juicy, flavorful, and ready in a flash.

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Season pork medallions evenly with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add pork medallions to the skillet, searing for 3-4 minutes per side until golden brown. **Tip:** Avoid overcrowding the pan to ensure a proper sear.
4. Remove pork from skillet and set aside on a plate.
5. In the same skillet, melt butter over medium heat. Add minced garlic, sautéing for 1 minute until fragrant. **Tip:** Keep the heat medium to prevent garlic from burning.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Return pork medallions to the skillet, spooning garlic butter sauce over them. Cook for an additional 2 minutes to heat through.
8. Sprinkle with fresh parsley before serving. **Tip:** Let the pork rest for 2 minutes after cooking to retain juices.

Lusciously tender with a rich garlic butter glaze, these medallions pair perfectly with creamy mashed potatoes or a crisp green salad for a balanced meal.

Herb Crusted Pork Medallions

Just when you thought pork couldn’t get any better, these Herb Crusted Pork Medallions **steal the show**. **Seared** to perfection and **bursting** with flavor, they’re your next weeknight hero.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 1/2 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the pork tenderloin into 1-inch thick medallions.
3. In a bowl, mix breadcrumbs, parsley, rosemary, thyme, salt, pepper, garlic, and Parmesan cheese.
4. Heat olive oil in a large skillet over medium-high heat.
5. Press each pork medallion into the herb mixture, coating both sides.
6. Sear the medallions in the skillet for 2-3 minutes per side until golden brown.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
8. Let the pork rest for 5 minutes before serving.

Unbelievably tender with a crispy, flavorful crust, these medallions **shine** alongside roasted veggies or atop a fresh arugula salad. **Drizzle** with a balsamic reduction for an extra punch of flavor.

Balsamic Glazed Pork Medallions

Unlock the secret to a restaurant-quality dinner at home with these balsamic glazed pork medallions. Juicy, flavor-packed, and ready in under 30 minutes—this dish is a weeknight game-changer.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork medallions with salt and pepper, then add to the skillet. Sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add garlic, sauté for 30 seconds until fragrant.
4. Whisk in balsamic vinegar, honey, Dijon mustard, and chicken broth. Bring to a simmer, scraping up any browned bits.
5. Return pork to the skillet, spooning glaze over medallions. Simmer for 5-7 minutes until pork reaches 145°F internally and glaze thickens.
6. Remove from heat, let pork rest for 3 minutes before serving.

Amazingly tender with a sticky-sweet glaze, these medallions pair perfectly with creamy mashed potatoes or a crisp arugula salad. For an extra touch, garnish with fresh thyme or a drizzle of reduced balsamic.

Creamy Mushroom Pork Medallions

Slice into this week’s dinner win with creamy mushroom pork medallions that’ll have everyone at the table begging for seconds. Sear, simmer, and serve up a dish that’s as easy to love as it is to make.

Ingredients

• 1.5 lbs pork tenderloin, cut into 1-inch medallions
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp thyme leaves
• Salt and pepper to taste

Instructions

1. Season pork medallions with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear pork medallions for 3 minutes per side, or until golden brown. Remove from skillet and set aside.
4. In the same skillet, add mushrooms and sauté for 4 minutes, or until softened.
5. Add garlic and cook for 1 minute, stirring constantly to avoid burning.
6. Pour in chicken broth to deglaze the skillet, scraping up any browned bits.
7. Stir in heavy cream, Dijon mustard, and thyme. Bring to a simmer.
8. Return pork medallions to the skillet, spooning sauce over them. Simmer for 5 minutes, or until pork reaches an internal temperature of 145°F.
9. Remove from heat and let rest for 3 minutes before serving.

Get ready to dive into pork medallions that are juicy on the inside, smothered in a sauce that’s rich with the earthy depth of mushrooms. Try serving over a bed of garlic mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Spicy Cajun Pork Medallions

Get ready to fire up your taste buds with these Spicy Cajun Pork Medallions—juicy, flavorful, and packed with a kick that’ll make your dinner anything but boring.

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp butter

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the pork medallions evenly with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Once the oil is shimmering, add the pork medallions to the skillet. Sear for 3-4 minutes on each side until a golden crust forms.
4. Reduce the heat to medium and pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Add 1 tbsp butter to the skillet, swirling it around until melted and the pork is coated in a glossy sauce.
6. Remove from heat and let the pork rest for 5 minutes before serving to allow the juices to redistribute.

Now, these medallions are not just spicy—they’re succulent with a perfect sear that locks in all the Cajun goodness. Serve them over a bed of creamy mashed potatoes or alongside a crisp green salad to balance the heat.

Honey Mustard Pork Medallions

Outshine your usual dinner routine with these Honey Mustard Pork Medallions—**juicy**, **flavor-packed**, and ready in a flash. Perfect for when you crave something gourmet but have zero time to spare.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork medallions with salt and pepper, then add to the skillet. Sear for 3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add garlic, sauté for 30 seconds until fragrant.
4. Whisk in honey, Dijon mustard, whole grain mustard, and chicken broth. Bring to a simmer, scraping up any browned bits for extra flavor.
5. Return pork to the skillet, spooning sauce over each medallion. Cook for 2 minutes, flipping once, until pork reaches 145°F internally.
6. Remove from heat, let rest for 3 minutes to allow juices to redistribute.

Now, the **caramelized crust** meets a **tangy-sweet glaze** that’s downright addictive. Serve over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s anything but basic.

Apple Cider Pork Medallions

Unlock the secret to a fall favorite that’s juicy, tender, and packed with flavor—Apple Cider Pork Medallions are your weeknight win.

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 1 cup apple cider
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Season pork medallions evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork medallions to the skillet, searing for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a proper sear.
4. Remove pork from skillet and set aside on a plate.
5. In the same skillet, pour in apple cider, scraping up any browned bits with a wooden spoon.
6. Stir in Dijon mustard and thyme leaves, bringing the mixture to a simmer for 2 minutes. Tip: This deglazing step is key for maximum flavor.
7. Return pork medallions to the skillet, spooning sauce over them, and cook for an additional 2 minutes. Tip: Use a meat thermometer to ensure pork reaches 145°F for perfect doneness.
8. Remove skillet from heat and swirl in butter until melted and sauce is glossy.

Lusciously tender with a sweet and tangy glaze, these medallions shine alongside roasted sweet potatoes or a crisp apple slaw for a textural contrast.

Rosemary and Thyme Pork Medallions

Pork medallions get a major upgrade with rosemary and thyme—quick, elegant, and packed with flavor. Perfect for a weeknight dinner that feels fancy.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork medallions with salt and pepper on both sides.
3. Sear medallions for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
4. In the same skillet, add garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return pork medallions to the skillet. Reduce heat to medium and simmer for 5 minutes, flipping once.
7. Remove from heat and let rest for 2 minutes before serving.

Here’s the deal: these medallions are juicy inside with a herby crust. Serve them over creamy polenta or with a crisp arugula salad for contrast.

Parmesan Crusted Pork Medallions

Craving something crispy, cheesy, and utterly satisfying? These Parmesan Crusted Pork Medallions are your ticket to a quick, gourmet dinner that’s sure to impress. **Pound** the pork thin, **coat** it in a golden crust, and **sear** to perfection—each bite is a crunchy, savory dream.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place pork medallions between two sheets of plastic wrap. Pound to 1/2-inch thickness using a meat mallet.
2. Season both sides of each medallion with salt and pepper.
3. Set up a breading station: place flour, beaten egg, and Parmesan cheese in three separate shallow dishes.
4. Dredge each medallion in flour, shaking off excess. Dip in egg, then press into Parmesan cheese to coat evenly.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add pork medallions to the skillet. Cook for 3-4 minutes per side, or until the crust is golden brown and the pork reaches an internal temperature of 145°F.
7. Transfer to a paper towel-lined plate to drain any excess oil.

Relish in the contrast of the crispy Parmesan crust against the tender, juicy pork. Serve atop a bed of arugula with a squeeze of lemon for a bright, fresh twist.

Maple Glazed Pork Medallions

You won’t believe how these Maple Glazed Pork Medallions transform your dinner game. **Juicy** pork meets a **sticky-sweet** maple glaze—ready in 30 minutes flat.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1/2 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season pork medallions with salt, pepper, garlic powder, and smoked paprika.
3. Sear pork in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan—cook in batches if needed.
4. Remove pork from skillet and set aside.
5. In the same skillet, whisk together 1/2 cup maple syrup, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Tip: Scrape up the browned bits for extra flavor.
6. Simmer the glaze for 2-3 minutes until slightly thickened.
7. Return pork to the skillet, coating each piece with the glaze. Cook for an additional 2 minutes. Tip: Use a spoon to baste the pork for maximum glaze coverage.
8. Serve immediately.

Maple Glazed Pork Medallions boast a **caramelized crust** and **tender interior**. Pair with roasted sweet potatoes or a crisp apple slaw for a **next-level meal**.

Chili Lime Pork Medallions

Kickstart your dinner with these zesty Chili Lime Pork Medallions—juicy, flavorful, and ready in a flash. Perfect for those nights when you crave something bold but easy.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lime juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season pork medallions evenly with 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add pork to the skillet, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Reduce heat to medium, add 2 cloves minced garlic, and sauté for 30 seconds until fragrant.
5. Whisk together 2 tbsp lime juice and 1 tbsp honey, then pour over the pork. Simmer for 2 minutes, flipping once to coat. Tip: The honey will caramelize slightly for a glossy finish.
6. Remove from heat and sprinkle with 1/4 cup chopped cilantro. Tip: Let rest for 5 minutes to lock in juices.

Get ready for tender pork with a kick of lime and spice, balanced by sweet honey. Serve over cilantro-lime rice or slice into tacos for a fresh twist.

Blue Cheese Stuffed Pork Medallions

Feast your eyes on this: juicy pork medallions stuffed with bold blue cheese, seared to perfection. It’s a game-changer for weeknight dinners or impressing guests—no fancy skills needed.

Ingredients

• 1.5 lbs pork tenderloin
• 4 oz blue cheese, crumbled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat oven to 375°F.
2. Slice pork tenderloin into 1-inch thick medallions. Use a sharp knife for clean cuts.
3. Make a small pocket in each medallion by slicing horizontally, not all the way through.
4. Stuff each pocket with 1 tbsp blue cheese. Press edges to seal.
5. Season both sides of each medallion with salt, pepper, garlic powder, and onion powder.
6. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
7. Sear medallions for 2 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if needed.
8. Transfer skillet to oven. Bake for 10 minutes, or until pork reaches 145°F internally.
9. Let rest for 5 minutes before serving. This keeps the juices locked in.

The blue cheese melts into a creamy center, contrasting the pork’s crisp exterior. Serve atop a bed of arugula for a peppery bite or with roasted sweet potatoes for a sweet-savory combo.

Peach Glazed Pork Medallions

Transform your dinner game with these Peach Glazed Pork Medallions—**juicy, sweet, and ready in a flash**.

Ingredients

• 1.5 lbs pork tenderloin
• 1 cup peach preserves
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. Slice the pork tenderloin into 1-inch medallions and season both sides with salt.
3. Sear the medallions for 3-4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, combine 1 cup peach preserves, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tsp garlic powder, and 1/2 tsp ground ginger. Stir well.
5. Bring the mixture to a simmer over medium heat, stirring occasionally, for about 2 minutes until slightly thickened.
6. Return the pork medallions to the skillet, coating them evenly with the glaze. Cook for an additional 2 minutes.
7. Remove from heat and let rest for 3 minutes before serving.

Rich in flavor with a sticky-sweet glaze, these pork medallions pair perfectly with a crisp salad or over a bed of fluffy rice. The contrast of textures—**tender pork meets glossy glaze**—will have everyone asking for seconds.

Soy Ginger Pork Medallions

Viral for a reason, these Soy Ginger Pork Medallions are your weeknight hero—quick, flavorful, and downright addictive. Sear, sauce, and serve for a meal that’s all killer, no filler.

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Pat pork medallions dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork medallions, searing for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if necessary.
4. Remove pork from skillet; set aside on a plate.
5. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant.
6. Whisk in soy sauce, honey, and chicken broth, scraping up any browned bits from the bottom of the pan.
7. In a small bowl, mix cornstarch and water to create a slurry; stir into the skillet to thicken the sauce.
8. Return pork to the skillet, coating each medallion in the sauce and simmering for 2 minutes to heat through. Tip: The sauce should cling to the pork without being too thick.
9. Serve immediately, garnished with sliced green onions if desired. Tip: For an extra kick, add a sprinkle of red pepper flakes to the sauce.

Delight in the tender, juicy pork smothered in a glossy, umami-packed sauce. Pair with steamed rice and crisp veggies for a balanced plate, or slice and toss into a vibrant grain bowl for next-day lunches.

Pesto Pork Medallions

Transform your dinner game with these Pesto Pork Medallions—juicy, flavorful, and ready in a flash. Toss the skillet, fire up the flavor, and let’s get cooking.

Ingredients

• 1.5 lbs pork tenderloin
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Slice the pork tenderloin into 1-inch thick medallions.
2. Season both sides of each medallion with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add pork medallions to the skillet, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a perfect sear.
5. Reduce heat to medium, pour in chicken broth, and scrape up any browned bits from the skillet.
6. Spread 1 tbsp of basil pesto over each medallion, then cover and simmer for 5 minutes. Tip: The broth creates a flavorful base that enhances the pesto’s aroma.
7. Remove from heat and let rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute, keeping the pork moist.

Kick back and savor the tender, pesto-kissed pork with a side of roasted veggies or atop a bed of creamy polenta for a meal that’s anything but ordinary.

Red Wine Reduction Pork Medallions

Dive into this luxe yet easy dish that’s perfect for impressing at dinner parties or treating yourself on a Tuesday. Seared pork medallions get a glossy, deep red wine reduction that’s rich with herbs and a touch of sweetness.

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup dry red wine
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1/2 cup chicken broth

Instructions

1. Season pork medallions evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear pork medallions for 3 minutes per side until golden brown, then remove from skillet.
4. Reduce heat to medium, add garlic, rosemary, and thyme to the skillet, sauté for 30 seconds until fragrant.
5. Pour in red wine, balsamic vinegar, and honey, scraping up any browned bits from the skillet.
6. Simmer the mixture for 5 minutes until slightly reduced.
7. Add chicken broth and continue to simmer for another 5 minutes until the sauce coats the back of a spoon.
8. Return pork medallions to the skillet, spooning sauce over them, and cook for 2 minutes to heat through.

A silky reduction clings to each tender medallion, offering a perfect balance of savory and sweet. Serve over creamy polenta or with roasted fingerlings for a meal that feels gourmet but comes together in no time.

Caramelized Onion Pork Medallions

Elevate your dinner game with these Caramelized Onion Pork Medallions—juicy, flavorful, and ready to impress in under 30 minutes.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork medallions with salt and pepper, then sear for 3 minutes per side until golden. Remove from skillet.
3. In the same skillet, add remaining 1 tbsp olive oil and onions. Cook for 5 minutes, stirring occasionally.
4. Sprinkle brown sugar over onions, stirring to coat, and cook for another 5 minutes until caramelized.
5. Add balsamic vinegar and chicken broth to the skillet, scraping up any browned bits.
6. Return pork to the skillet, spooning onions and sauce over medallions. Simmer for 5 minutes until pork reaches 145°F internally.

Yield tender pork with a sweet-savory glaze that clings to every bite. Try serving over creamy polenta for a cozy twist.

Jalapeno Popper Pork Medallions

Get ready to spice up your dinner routine with these Jalapeno Popper Pork Medallions—packed with creamy, cheesy goodness and a kick of heat that’ll have everyone asking for seconds.

Ingredients

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapenos, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix together the cream cheese, cheddar cheese, diced jalapenos, garlic powder, onion powder, salt, and black pepper until well combined.
3. Make a small slit in the side of each pork medallion to create a pocket, being careful not to cut all the way through.
4. Stuff each pork medallion with about 1 tbsp of the cream cheese mixture, then press the edges to seal.
5. Heat the olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2 minutes on each side until golden brown.
6. Transfer the seared medallions to the prepared baking sheet and sprinkle evenly with panko breadcrumbs.
7. Bake for 15-20 minutes, or until the pork reaches an internal temperature of 145°F.
8. Let the pork rest for 5 minutes before serving to allow the juices to redistribute.

Crispy on the outside, juicy on the inside, these medallions are a flavor explosion. Serve them atop a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Conclusion

Just like that, we’ve explored 18 mouthwatering ways to enjoy pork medallions, each offering a unique twist to spice up your dinner routine. Whether you’re in the mood for something classic or adventurous, there’s a recipe here for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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