This Pork Medallions recipe is perfect for busy weeknight dinners. It's easy to make and full of flavor! The pork tenderloin medallions are pan-seared in a skillet until golden brown, then finished with a simple white wine sauce. Serve the pork medallions over noodles or couscous for an elegant yet quick meal that is always a crowd-pleaser.
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❤️ Why you'll love this recipe
- Easy to make in under 30 minutes so you don't have to worry about spending a lot of time in the kitchen.
- Incredibly juicy and tender pork medallions make this a family-favorite meal.
- The delicious white wine sauce adds extra flavor to the pork medallions making an excellent pan sauce.
This pork tenderloin medallions recipe is perfect for a weeknight meal when you need something on the table quickly. However, it's also elegant enough for a special occasion or guests.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are in the recipe card below.
- pork tenderloin
- kosher salt
- black pepper
- all-purpose flour
- olive oil
- butter
- dry white wine
- less-sodium chicken broth
- pitted kalamata olives
- capers
- fresh flat-leaf parsley
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of the pork with salt and pepper.
- Place flour in a shallow bowl.
- Dredge pork in flour, turning to coat, and shake off excess flour.
- Heat ½ Tablespoon butter and ½ tablespoon olive oil in a non-stick skillet over medium-high heat.
- Add half of the floured pork; cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
- Repeat the procedure with the remaining oil and pork.
- Add wine and broth, and bring to a boil.
- Add the pork back to the pan, and then stir in olive and capers; cook for 4 minutes.
- Sprinkle with parsley.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- meat mallet
- plastic wrap
- large iron skillet -- I like using a heavy cast iron skillet for heat distribution.
🤔 FAQs
These are the questions we are most frequently asked about making this Pork Medallions with Olive Caper Sauce recipe.
Pork medallions are thinly sliced pieces of pork tenderloin, so essentially yes they are the same meat.
What is pork medallion?
A pork medallion is a thin small cut of pork tenderloin that is usually pan-seared.
Pork is a lean meat that is packed full of nutrients, so I consider them healthy.
The key to not overcooking the pork is to sear them for just 2 minutes on each side. Because of how thin they are, they will cook quickly.
👩🏻🍳 Tips
- Pound the pork until it is even so that it cooks quickly to prevent it from becoming tough.
- Make sure that your skillet is nice and hot so that the pork cooks quickly.
- Don't leave the pork unattended on the stove because it will burn quickly.
- I prefer to use a cast iron skillet for a great sear, however, you can use a nonstick or stainless steel skillet instead.
📚 Variations
- Substitute chicken breasts for pork
- Use a different type of olives like green manzanilla olives
- Add some garlic or shallots to the sauce
- Swap out white wine for red wine if desired
- Sprinkle with chopped fresh herbs such as thyme, oregano, or rosemary for more flavor.
🥫 Storage
Leftovers - Pork medallions can be stored in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing them as they will become tough and chewy when reheated.
Reheating - The best way to reheat this recipe is to reheat it in a pan on the stovetop over medium heat for 3-4 minutes or until warm all the way through.
📗 Related Recipes
- If you love crispy pork chops, then next time you may also enjoy these Pork Chops Milanese. They are breaded in breadcrumbs and then fried until golden perfection.
- These Homemade Shake and Bake Pork Chops turn out juicy and tender every time that you make them. If you love a good crunch this is the recipe for you.
- If you are looking for a meal that is on the healthier side then give this Grilled Pork Sirloin Tip Roast recipe a try!
- Want pork chops so tender they practically melt in your mouth? These Instant Pot Italian Pork Chops are cooked perfectly in a rich tomato sauce with tasty veggies. They are quick, easy, and absolutely delicious!
🍽 Serve with
- I love to serve this simple dish with a side of buttered egg noodles, however, if you are a potato fan you could also serve it with this Cheesy Diced Potato Casserole for some additional flavor.
- For a fresh vegetable side dish, I like to pair this pork recipe with a side like Green Beans or these Grilled Peppers and Mushrooms.
- If you want to end this simple meal with a sweet treat give this Sweet and Tangy Key Lime Pie recipe a try!
📞 Chiacchierata (chat)
Pork is one of those proteins that sometimes it's hard to get juicy and tender results every time that you make it. That's where this recipe comes into play, because you cook the pork for literally just minutes, so the pork stays tender every time that you make it.
Whenever we make this recipe for company they enjoy it so much I always end up having to give them the recipe.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Tender pan-seared pork medallions in a caper and olive white wine sauce come together to make a simple meal that doesn't require a lot of time to make. Plus, it's healthy and family-friendly so you can feel good about serving it to your family.
We love this easy one-skillet recipe so much that we make it often for company.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Pork Medallions With Olive Caper Sauce
Equipment Needed
Ingredients
- 1 pound pork tenderloin trimmed
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ cup dry white wine
- ¾ cup less-sodium chicken broth
- ⅔ cup coarsely chopped pitted kalamata olives
- 3 Tablespoons caper
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to ¼-inch thickness using a meat mallet or rollin pin.
- Sprinkle both sides of pork with salt and pepper.
- Place flour in a shallow bowl. Dredge pork in flour, turning to coat, shake off excess flour.
- Heat ½ Tablespoon butter and ½ tablespoon olive oil in a non-stick skillet over medium-high heat.
- Add half of the floured pork; cook 2 minutes on each side or until done.
- Remove pork from pan; keep warm.
- Repeat procedure with remaining oil and pork. Once it’s done return the other pork to the pan.
- Add wine and broth, bring to a boil. Stir in olive and capers; cook 4 minutes.
- Sprinkle with parsley.
Notes
Serve with fresh green beans and buttered egg noodles. TIPS:
- Pound the pork until it is even so that it cooks quickly to prevent it from becoming tough.
- Make sure that your skillet is nice and hot so that the pork cooks quickly.
- Don't leave the pork unattended on the stove because it will burn quickly.
- I prefer to use a cast iron skillet for a great sear, however, you can use a nonstick or stainless steel skillet instead.
Nutrition
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