Pan-Seared Pork Medallions with Herb Butter
Ingredients
- • 600 g pork tenderloin
- • 30 ml olive oil
- • 60 g butter
- • 10 g fresh thyme
- • 5 g fresh rosemary
- • 3 cloves garlic
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Slice the pork tenderloin into 2.5cm (1-inch) thick medallions and pat them completely dry with paper towels
- 2
Season both sides of each medallion generously with salt and pepper, pressing the seasoning into the meat
- 3
Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke
- 4
Carefully place the pork medallions in the hot skillet, ensuring they don't touch each other
- 5
Sear for 3-4 minutes on the first side without moving them, allowing a golden crust to form
- 6
Flip the medallions and cook for another 3-4 minutes on the other side
- 7
Reduce heat to medium and add butter, minced garlic, thyme, and rosemary to the pan
- 8
Tilt the pan and baste the medallions with the melted herb butter for 1-2 minutes
- 9
Check internal temperature reaches 63°C (145°F) for medium doneness
- 10
Remove medallions to a plate and let rest for 5 minutes before serving
- 11
Drizzle the remaining herb butter from the pan over the medallions...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect pork medallions is not overcooking them - use a meat thermometer for accuracy. The resting time is crucial as it allows the juices to redistribute, ensuring each bite is tender and juicy. For an elegant presentation, fan the medallions on the plate and garnish with a fresh herb sprig."
