I’ve fallen in love with pan roasted pork tenderloin medallions! We get most of our meat from a local farm CSA and often receive awesome pork tenderloin roasts. But sometimes I get bored of just throwing the whole roast in the oven.
So, I started cutting them into 1 to 1 1/2 inch pieces and treating them like filet mignon. They cook up really quickly in a cast iron pan on the stove.
♥ Related: Oven-fried Pork Schnitzel
In this recipe, you sear the little pork filets and cook them through until medium rare (or however you like!) While they rest, you use the same pan to braise sweet and starchy root vegetables. The braising process allows you to scrape up all the flavorful bits from searing the pork.
It’s an easy, delicious, and comforting one pan meal that looks super elegant. But you don’t end up with a huge mess to clean up after cooking. I swear by cast iron, but any heavy, high sided pan will do the trick here.
♥ Related: Lemongrass Pork Rice Noodle Bowls
I also really love how this dish reheats as leftovers. Usually, it’s hard to reheat a pork chop without making it tough, but because this is an extremely tender cut, the pork medallions retain their succulence even after a trip to through the microwave. What I’m saying is, double this recipe for meal prep and you’ll be happy!
Pan Roasted Pork Medallions with Braised Root Vegetables
- 1 tbsp Diamond Crystal kosher salt
- 1 tsp ground black pepper
- 1 tbsp orange zest approx. the zest of 1 large orange
- 1 tsp smoked Spanish paprika
- 1 tsp dried thyme
Rest of Dish
- 1 whole pork tenderloin
- 1 tbsp olive oil
- ½ large onion quartered and sliced thin (~1/4 inch thick)
- 2 large garlic cloves smashed
- 4 thyme sprigs
- ¼ cup dry white wine
- ½ cup orange juice freshly squeezed from the orange you zested
- 1 ½ cups chicken or vegetable stock
- 1 tbsp dijon mustard
- 2 lbs carrots, rutabaga, and parsnips ~5 cups split into roughly equal parts; peeled and diced into 1/2 inch cubes
- 1 tbsp corn starch
- ¼ cup water
- salt & pepper to taste
- Before you prep the rest of the ingredients, mix together the spice rub ingredients and stir to combine well. Cut the pork tenderloin into 8 equal pieces (about 1-inch to 1 1/2-inches thick.)Rub all sides of the pork tenderloin medallions with the spice rub. Let sit while you prep the rest of the ingredients.
- Heat 1/2 tbsp of olive oil in a cast iron skillet or heavy, high sided pan, over medium-high heat. Cook pork for about 4-6 minutes on each side until the center of the pork medallions reads 140F on a instant read probe thermometer.Remove from the pan and place on a plate and cover with foil.
- Add the second 1/2 tbsp of olive oil to the pan and add the onions and a pinch of salt. Stir the onions occasionally working to scrape up the seared bits from the pork. Cook until the onions are very soft, about 10 minutes. Add the garlic and thyme sprigs. Cook for another minute.
- Add the white wine and let cook for about 2 minutes until the wine reduces by about half. Add the orange juice, stock, and dijon mustard. Stir to combine everything well.
- Add the vegetables to the pan and bring up to a simmer. Cover and simmer for about 15-20 minutes until all of the vegetables are tender. The rutabaga will take the longest.
- Once the vegetables are tender, whisk the corn starch with the water and add to the pan. Stir to combine. Nestle the pork back in the pan to warm while the sauce thickens. It should take just a few minutes to get a sauce that coats the back of a spoon.Taste the sauce and add salt and pepper as needed. Serve.
- Use a 12-14 inch pan or skillet for this recipe to fit everything.
- It’s important you cut all of your vegetables the same size to ensure quick and even cooking. That said, the rutabaga will take the longest to finish cooking, so use that as your guide to doneness.
- About rutabaga, it’s often sold with a thick waxy protective coating. If your rutabaga has this coating, it will be easier to peel with a knife. Otherwise, rutabaga are easy to peel with a regular peeler.
- If you don’t have a lid for your skillet (I don’t have one for my cast iron), use a baking sheet over the pan as a cover to help steam the vegetables while they braise.
Things You Might Need For This Recipe
Cast Iron Skillet
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Sean the Taster
This was a great weeknight winter dinner (and lunch). If you have some bread for dipping in the sauce, you’ll be even happier.
This was amazing!!! I served it with a side of pappardelle for my kids and subbed beer since we didn’t have wine. I will make this again and again and can’t wait to serve it for company. Thank you for a great recipe!
I am so glad you liked it! And I love the beer swap! Good thinking.