Print

Honey Garlic Pork Tenderloin Medallions with Easy Dijon Herb Sauce

honey garlic pork tenderloin medallions - featured image
Print Recipe

Juicy pork tenderloin medallions are seared to perfection and finished in a sweet and savory honey garlic Dijon herb sauce. This quick, crowd-pleasing main dish is perfect for weeknights or special occasions.

Ingredients

Scale
  • 1.5 pounds pork tenderloin, trimmed and cut into 1-inch medallions
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 large garlic cloves, minced
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh herbs (parsley and thyme), chopped (or 2 teaspoons dried herbs)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Pinch crushed red pepper flakes (optional)

Instructions

  1. Trim any silver skin from the pork tenderloin and slice into 1-inch thick medallions (about 12-14 pieces). Pat dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  3. Add pork medallions in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden brown. Transfer to a plate (they will finish cooking later).
  4. Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
  5. Stir in honey and Dijon mustard, whisking to combine. Add chicken broth, scraping up browned bits from the pan.
  6. Add chopped fresh herbs and red pepper flakes (if using). Simmer for 2-3 minutes to reduce the sauce slightly.
  7. Return pork medallions to the skillet, nestling them in the sauce. Reduce heat to low and spoon sauce over the pork.
  8. Simmer for 4-6 minutes, turning once, until pork reaches 145°F internally and sauce thickens.
  9. Turn off heat. Squeeze lemon juice over the pork, stir, and adjust seasoning if needed.
  10. Transfer medallions to a platter, pour sauce over the top, and garnish with extra herbs if desired.

Notes

For best results, pat pork dry before searing and avoid crowding the pan. Use a meat thermometer to avoid overcooking. If the sauce thickens too much, add a splash of broth. Fresh herbs add brightness, but dried herbs work in a pinch. Let pork rest a few minutes before serving for juicier results.

Nutrition

Keywords: pork tenderloin, honey garlic, Dijon sauce, skillet dinner, easy pork recipe, weeknight dinner, gluten-free, main course, pork medallions, herb sauce

Find it online: https://realityeats.com/honey-garlic-pork-tenderloin-medallions-recipe-easy-dijon-herb-sauce/