These Pork Tenderloin Medallions with Garlic Butter are juicy, tender, and smothered in an herby butter that takes them over the top. This dish is absolutely easy enough for a weeknight meal but also special enough for entertaining, too!
What You’ll Need
This list may seem a little long, but trust us — it’s worth it! And most ingredients are probably in your cabinet or fridge already. A full list of ingredients with measurements is available in the printable recipe card below.
Pork Tenderloin
- Pork Tenderloin – This cut is super tender and cooks quickly.
- Coarse Kosher Salt – Salt brings out the natural flavor of the pork and helps create a tasty crust.
- Garlic Powder – Using powder add garlicky goodness without the risk of burning fresh garlic when you’re searing.
- Onion Powder – Onion powder adds another layer of flavor and some subtle sweetness to the blend.
- Freshly Ground Black Pepper – Pepper brings a bit of warmth to the table.
- Smoked Paprika – This spice adds an irresistible smoky flavor.
Herb Garlic Butter
- Unsalted Butter – This makes up the base of the sauce and seeps into the meat. No dry pork here!
- Fresh Garlic – Be sure to mince the garlic finely. If you’re like us, you may adore garlic — but a big uneven bite of it may not be everyone’s cup of tea!
- Shallots – These have a mild, slightly sweet oniony flavor that blends beautifully with the other ingredients in the sauce.
- Fresh Sage – Earthy and slightly peppery, this is a classic pairing with pork.
- Fresh Thyme Leaves – These add a fresh, slightly citrusy note to the sauce.
- Flat-Leaf Parsley – This herb brightens up the buttery sauce.
- Fresh Rosemary – Rosemary is perfect for adding woodsy notes to the sauce.
- Lemon, Zested and Cut Into Wedges – The zest adds concentrated citrusy flavor, while the wedges are perfect for squeezing over the finished dish.
- Worcestershire Sauce – A splash of this sauce’s umami goodness adds incredible flavor.
- Coarse Kosher Salt – This one is essential for bringing everything together.
- Ground White Pepper – White pepper adds a gentle heat to balance the flavors.
This is How We Do It
Perfectly cooked pork tenderloin medallions and an irresistible garlic butter sauce come together in just a few simple steps.
- Prep the Pork. Pat the tenderloins dry and place them on the baking sheet.
- Season. Mix together all of the seasonings for the pork, then rub it all over it.
- Roast. Start the pork at a high temperature, then lower it and let it cook until juicy and tender.
- Make the Garlic Butter. Melt the butter and stir in the garlic, shallot, fresh herbs, lemon zest, Worcestershire sauce, and seasoning. After about 20 minutes, brush the butter mixture onto the pork, then continue to roast.
- Baste and Serve. When the pork is finished cooking, slice it into medallions, and serve with extra butter sauce generously drizzled on top.
5S Philosophy 👩🍳
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- Salt – Kosher salt locks in moisture and keeps the pork tender.
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- Seasoning – A balance of garlic, onion, and smoked paprika makes sure the meat is packed with flavor.
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- Sauces – The garlic butter soaks into the pork and adds richness to every bite.
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- Swaps – If you’re out of fresh herbs, dried will work in a pinch, but adjust them to taste. Prefer a little spice? A pinch of red pepper flakes in the butter will kick it up a notch
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- Senses – The gorgeous golden crust on the pork is a site to behold! And the layers of flavor with all of the herbs, spices, and buttery goodness will have everyone reaching for seconds.
What Completes the Meal
Pork tenderloin medallions pairs well with creamy mashed potatoes or a side of roasted veggies to soak up every drop of that garlic butter. A simple kale salad with lemon dressing can balance everything out, too.
Storage and Freezing
You can easily store leftovers but you can also make this ahead of time, too. Season the pork and make the garlic butter ahead of time to cut down on prep when you’re ready to cook. This works best overnight.
How to Store
Keep cooked pork tenderloin medallions in the fridge for up to 3 days. Reheat them gently in the oven or on the stovetop to keep them tender. You can also microwave the butter sauce in the microwave in intervals.
Can I Freeze Pork Tenderloin Medallions
Freeze sliced pork tenderloin medallions for up to 3 months. Thaw them in the fridge overnight and warm up in the oven. The butter can be frozen for up to 3 months, too.
Your Questions Answered
The best way to check is with a meat thermometer. Pork is safe to eat when it reaches 145 degrees Fahrenheit.
Pork loin works too, but it will take longer to cook and won’t be quite as tender as tenderloin.
Slice them up for sandwiches, toss them in a salad, or chop them into a pasta dish for an easy meal the next day.
More Easy Pork Recipes
If you’re as big a fan of pork as we are, you’ll want to take a look at these other simple recipes!
Pork Tenderloin Medallions with Garlic Herb Butter
Ingredients
Pork Tenderloin
- 2 pound pork tenderloin , this generally has 2 small tenderloins
- 1 teaspoon coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
Herb Garlic Butter
- 1 cup unsalted butter , 2 sticks
- 4-6 cloves fresh garlic , minced
- 1 shallot , minced
- 1 tablespoons fresh sage
- 1 tablespoon fresh thyme leaves
- 1 tablespoon flat parsley
- 1 tablespoon fresh rosemary
- 1 lemon , zested and cut into wedges
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground white pepper
Instructions
Pork Tenderloin
- Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil for easy clean up. Prepare the garlic herb butter (below).
- Unwrap the 2 pound pork tenderloin and pat dry with paper towels. Set on the prepared baking sheet and set aside.
- In a small bowl, combine the 1 teaspoon coarse kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika. Rub both tenderloins with the rub mixture.
- Place the pork into the oven, cooking at 450°F for 5 minutes, then reducing the oven temperature to 350°F. Continue to roast for 15 minutes. Baste with a tablespoon of the butter mixture and then return to the oven for 5 minutes.
- Remove from the oven and allow to rest for 5-8 minutes.
- On a cutting board, cut into 1-inch slices. Serve over mashed potatoes, smothering with additional herb garlic butter.
Herb Garlic Butter:
- In a small saucepan, melt the 1 cup unsalted butter over low heat, being careful to just melt, not brown.
- When melted stir in the minced 4-6 cloves fresh garlic, minced 1 shallot, chopped 1 tablespoons fresh sage, 1 tablespoon fresh thyme leaves, 1 tablespoon flat parsley, 1 tablespoon fresh rosemary, zest and juice from one lemon, 2 teaspoons worcestershire sauce , 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground white pepper. Continue to cook on the lowest heat possible, stirring every few minutes.
- Keep on low until ready to baste and after basting and using to spoon over the pork when serving.
Nutrition
