Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce

Alexander Viera: "Lemon sauce needed to be cooked out, citric flavo…" Read More


  • 1 pork tenderloin (1 pound, trimmed)
  • 1/4 teaspoon salt (divided)
  • 1/4 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)
  • 1 tablespoon lemon juice (from 1 lemon)
  • 1 tablespoon fresh parsley
  • 1 1/2 teaspoons 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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    Alexander Viera a month ago
    Lemon sauce needed to be cooked out, citric flavor was a little strong
    Jason 2 months ago
    Tastey and simple. Our family loved it. We will be eating it again!
    Jenny D. 3 months ago
    Delicious and simple!
    Angela C. 5 months ago
    Wow!!! Definitely cut on the smaller size so you don’t have to cook long. If larger than 1” it takes a bit longer. I did much more lemon juice and garlic but I had 16 medallions. I also used 1 teaspoon of dried sage. So yummy!!! We served with a side salad and cheddar broccoli ricearoni.
    Janette Moeller 7 months 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.
    Chef 8 months ago
    Great-did it a bit differently
    Steve H. 2 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.