Lemon Pork Medallions
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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.
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Lemon Pork Medallions
Ingredients
- 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
- salt
- freshly ground black pepper
Instructions
- 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.
Video
Nutrition
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.
Making this tonight. Nice and healthy! Thinking of some roasted acorn squash slices with parmesan as a side.
Now you’re talking! 🙂
I really enjoyed this, and I generally dislike pork. I screwed it up slightly, but next time I’ll get it right. First, too much kosher salt on mine. The coarse salt just didn’t cover the medallions well, so I put too much. Second, I burnt the garlic, and had to scrape away all that brown stuff. I started over with more butter, oil and garlic, at a low temperature, and it still turned out great.
So, my warnings for rookie chefs like me: kosher salt goes a long way, and garlic burns really easily.
Nice to see Ragnar is back and eating well. 🙂
Kevin
How about leaving out the lemon and sautéing mushrooms and adding Marsala wine
Feel free to do as you wish Lil.
Made this last night for dinner it was so delicious we so enjoyed this recipe. We will be making this recipe again. Thank you Kevin
This is one of my all time favs, too! Thanks for taking the time to come back and let me know Paulette.
Kevin guess what’s for dinner tonight yes this delicious pork dish.
Oh this is one of my favorites, thanks Paulette!
I’ve been telling my friends to Google up your recipe for this and others.
Thanks so much Paulette! They can always sign up on the site to receive emails whenever I create a new recipe post, too! 🙂
Great!! It was well received by the family. Shot myself in the foot as now they think I’m a talented chef. Thanks Kevin
o glad you were a hit Ryan! Thanks for coming back to let me know! 🙂
This sounded so good that I had to give it a try, improvised of course. That’s how it goes when you decide at 4pm what to cook for dinner.
I used some thick cut boneless chops, sliced them thin (forgot to pound them) Had to use bottled lemon juice and jarred rosemary, but all in all it was still pretty yummy! Thanks for a great recipe!
4 stars because I am pretty sure this was not so WW friendly 😀
Not sure what WW has to do with my recipe but sure glad you enjoyed this one!
Delicious flavor combination Kevin! Tom and I would both love this dish!
Excellent, thanks so much Mary Ann. Hope you guys are well.
I love the flavor combination of lemon and rosemary and these pork chops look melt in your mouth tender!
These medallions of pork tenderloin are so good, hope you give them a try!
Can’t beat lemon + rosemary (or 30 minute meals for that matter). Looks super delicious, Kevin!
Thanks Dawn. It’s one from my archives and we eat it regularly. So good!
Made this tonight it was delicious! !
Ali, thanks so much! Also, thanks for reminding me of this one, it’s been a while. Might have to happen tonight! 🙂