Lemon, Rosemary Pork Medallions
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4.35 from 29 votes

Lemon, Rosemary Pork Medallions

This Lemon, Rosemary Pork Medallions recipe uses sliced pork tenderloin seasoned and dusted with flour, then sautéed with a simple lemon and rosemary sauce. 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: lemon sauce, pork medallions, seared pork
Servings: 2
Calories: 717kcal
Author: Kevin Is Cooking


  • 1 lb pork tenderloin
  • 4 tbsp 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
  • kosher salt
  • 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.


Calories: 717kcal | Carbohydrates: 21g | Protein: 52g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 212mg | Sodium: 494mg | Potassium: 1091mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 29.5mg | Calcium: 40mg | Iron: 3.5mg