⏱ 35 min
Dinner
Herb-Crusted Grilled Chicken
Juicy chicken breast with a fragrant herb crust, served with roasted seasonal vegetables.
When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Juicy Pork Medallion Roast Recipe (Garlic Herb Butter Tenderloin) is a foolproof choice. Pairing pork tenderloin, silver skin removed, cut into 1.5-inch medallions, unsalted butter & 1 olive oil and garlic, smashed in just 50 min, it offers comforting flavor that family and dinner guests will genuinely savor.
Ingredients
4 servings
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Step-by-Step Instructions
1
Season Pork Medallions
Pat pork tenderloin medallions dry with paper towels. **Season both sides generously with garlic powder, onion powder, sea salt, and black pepper**.
2
Sear Medallions in Skillet (4 Min)
Heat olive oil and 1 tbsp butter in an oven-safe skillet over medium-high heat. **Add pork medallions and sear for 2 minutes per side** until a deep golden crust forms.
3
Add Herb Butter & Roast in Oven (12 Min)
Preheat oven to 400°F (200°C). Add remaining 2 tbsp butter, smashed garlic, rosemary, and thyme to skillet. Baste pork with melted herb butter, then **transfer skillet to oven and roast for 10 to 12 minutes** until internal temp hits 145°F (63°C).
4
Deglaze Pan Sauce & Rest Pork
Transfer pork medallions to a warm plate and rest for 5 minutes. Place skillet back on stovetop over medium heat, **pour in white wine or chicken broth, and scrape up browned bits** for 2 minutes until glossy. Drizzle pan sauce over pork!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret 145°F Rest Rule: Remove pork at 140–145°F internal temp — resting 5 minutes keeps the meat juicy with a light blush pink center.
- Oven-Safe Skillet Hack: Use a cast-iron skillet to sear on stovetop and transfer directly into oven for effortless roasting.
- White Wine Deglazing: Deglazing the hot skillet fond creates a 2-minute gourmet steakhouse pan gravy.
1. Verify Safe Internal Temperature: Use an instant-read digital thermometer in the thickest section of poultry to reach exactly 165°F (74°C). Pulling it the moment it hits temperature keeps lean meat juicy and prevents drying out. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret 145°F Rest Rule: Remove pork at 140–145°F internal temp — resting 5 minutes keeps the meat juicy with a light blush pink center.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Juicy Pork Medallion Roast Recipe (Garlic Herb Butter Tenderloin) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or oven over medium-low heat until heated through.
Frequently Asked Questions
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Frequently Asked Questions
Q: Should pork medallion roast be slightly pink in the middle? A: Yes! Cooking pork tenderloin medallions to 145°F (63°C) with a 5-minute rest leaves a safe, juicy, light pink center recommended by professional chefs and food safety standards.
Q: Can I make pork medallions with pork loin instead of tenderloin? A: Yes, but pork tenderloin is significantly more tender than pork loin. If using pork loin roast, slice thin and pound lightly with a meat mallet.
Q: What wine is best for deglazing pork medallion pan sauce? A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or dry Vermouth creates a crisp, delicious pan gravy.
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Kitchen Notes & Discussion
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