Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce Recipe | Yummly
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Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce

Maureen Wilner: "Yummy! I sautéed a small shallot, diced along wit…" Read More
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Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce

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  • 1 pork tenderloin (1 pound, trimmed)
  • 1/4 tsp. salt (divided)
  • 1/4 tsp. black pepper (divided)
  • 2 tsp. 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)
  • 1 Tbsp. lemon juice (from 1 lemon)
  • 1 Tbsp. fresh parsley
  • 1 1/2 tsp. chopped fresh sage
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    1. 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.
    2. 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.
    3. 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).
    4. *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
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    Reviewer Profile Image
    Maureen Wilner 2 years ago
    Yummy! I sautéed a small shallot, diced along with the garlic - delicious. Will definitely add this to my repertoire! Thank you.
    Reviewer Profile Image
    Alexander Viera 3 years ago
    Lemon sauce needed to be cooked out, citric flavor was a little strong
    Reviewer Profile Image
    Jason 3 years ago
    Tastey and simple. Our family loved it. We will be eating it again!
    Reviewer Profile Image
    Jenny D. 3 years ago
    Delicious and simple!
    Reviewer Profile Image
    Janette Moeller 4 years ago
    This recipe was delicious! I think I cut the medallions too thick, so they took longer. I had no wine, so I substituted more chicken broth, and it was really good.
    Reviewer Profile Image
    Chef 4 years ago
    Great-did it a bit differently
    Reviewer Profile Image
    Steve H. 5 years ago
    I thought a teaspoon of oil to brown wasn't enough so I went with a tablespoon and added a little butter. I had plenty of pan juices after browning so added the wine and brothe to that rather than add anymore oil. Let it go a bit too long as I got distracter so added a bit more lemon than it called for but overall it turned out pretty good. Paired it with some simple white rice with a little of the sauce drizzled over it. I'll keep this one! It's a great light dinner with just enough flavor.