Tender, savory, and simple to make, these lemon pork medallions are the ideal simple yet elegant weeknight meal. With a luscious butter sauce featuring zingy notes of citrus and the warm aromas of fresh rosemary, this dish will have your whole family waiting eagerly at the dinner table.
If your favorite Italian dish is classic chicken piccata, you’re going to love this pork medallions recipe! Chicken is a wonderfully accessible, versatile protein, but I find myself getting tired of it every now and then. When I want a more exciting weeknight meal that’s budget-friendly, fairly easy, and seriously satisfying, I’ll usually turn to pork.
Like chicken, pork can be pretty versatile, so it’ll work when I’m craving bold, zesty flavors like you can find in smoky Texas pork stew. Even something as simple as a grilled pork tenderloin helps shake up the dinnertime monotony.
To really impress your guests (or yourself) at the dinner table, a savory pork dish like this is my favorite staple recipe. With plenty of citrus flavor, it isn’t an overly heavy meal, and it doesn’t require all the prep and cleanup that something like stuffed or fried pork chops would. Let’s dig in!
INGREDIENT NOTES AND SUBSTITUTIONS
- Pork Tenderloin – This is typically a very tender cut of meat, and comes in a long, roll-like shape that makes it easy to cut circular pork medallions.
- All Purpose Flour – Helps give the pork a slightly battered texture that allows the sauce to stick and absorb into the meat. Don’t skip it!
- Butter – Separate four tablespoons of butter since you’ll be using them at various points throughout the recipe. The higher the quality of the butter, the better your recipe will taste!
- Olive Oil – Using both butter and olive oil provides a deep, rich earthy flavor and makes up for the lack of fat in the meat. If you don’t have olive oil on hand, avocado oil is fine.
- Garlic – Adds plenty of flavor to this pork piccata and complements the lemon well.
- Rosemary – Freshly-picked rosemary is ideal — it becomes fragrant while it cooks in the sauce, adding depth to the lemony flavors.
- Lemon – Zest and juice a fresh lemon for maximum flavor.
- Chicken Stock – Use this to deglaze the pan and act as the base of the pork piccata sauce. Vegetable stock will work in a pinch, but the flavor won’t be quite the same.
HOW TO MAKE PORK MEDALLIONS
- Prepare Pork. Thinly slice the pork tenderloin into ½-inch medallions. Pound them thin to ¼-inch thickness and stretch them to make them wider. Season with salt and pepper and dust with flour on each side.
- Cook Pork. Heat 2 tablespoons of butter and olive oil in a skillet. Add pork and sauté until each side is browned and the edges are crispy. Set them aside and keep warm.
- Cook Ingredients. Cook garlic in skillet for a minute, then add 2 tablespoons of flour. Cook for a minute, then whisk in chicken stock while scraping any browned bits from the bottom of the pan.
- Add Aromatics. Add in lemon zest and rosemary before adding the lemon juice. Stir and cook for about two minutes.
- Assemble and Serve. Turn off the heat and add the remaining butter. Stir the mixture well and pour over medallions. Serve while hot!
What’s The Difference Between Pork Chops And Pork Medallions?
A pork chop is usually cut from a similar part of the animal as a medallion, which is cut from the loin. Generally, chops are larger, meatier, and often a bit tougher than thinly-sliced pork medallions are. Besides they have a bone attached, none with a medallion!
Why Are My Pork Medallions Tough?
Since these pork medallions are sliced so thin, they can easily become overcooked and thus, too tough. Keep the meat tender by watching it very closely while it cooks. You can even give your first medallion a taste to ensure you’re cooking it for the proper amount of time.
What Is Piccata Sauce Made Of?
Traditionally, piccata sauce is characterized by its bright, citrus flavor. There are many ways to make it, but it typically consists of plenty of lemon juice and butter, plus fresh herbs and spices. Many people include white wine or capers in pork piccata as well. This is not a traditional piccata recipe as there are no capers in the sauce
This recipe first appeared on Kevin Is Cooking March 2013 and has been updated December 2022 with new photos and a video.
Lemon Pork Medallions + Video
- 1 lb pork tenderloin
- 4 tbsp all purpose flour separated
- 4 tbsp butter separated
- 2 tbsp olive oil
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 1 lemon (juice and zest)
- 1 cup chicken stock
- freshly ground black pepper
- Thinly slice the pork tenderloin into 1/2 inch medallions. Pound to 1/4 inch and make wider. Season with kosher salt and pepper, dust with flour on both sides and set aside on a plate.
- In a skillet melt 2 tablespoons of butter and the olive oil. Sauté on each side until golden brown and edges are crispy. Remove medallions from pan and keep warm.
- Add the garlic to the skillet and cook for a minute. Add the other 2 tbsp of flour to the pan and stir, cook for a minute. Whisk in the chicken stock and scrape up the browned bits. Sauce will thicken.
- Add the zest from the lemon and chopped rosemary over the sauce, add the juice from the lemon and stir to incorporate. Cook on low for more 2 minutes.
- Turn off the heat and add the remaining butter, stir and pour over the pork medallions and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.