Sizzling Pork Medallions with Garlic Herb Butter: A Flavorful Delight

Ingredients

Main Ingredients

• 1 lb pork tenderloin, trimmed and sliced into 1‑inch medallions
• 2 tablespoons olive oil

Garlic Herb Butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Pinch of sea salt

Seasonings & Garnish

• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Optional: red‑pepper flakes for a hint of heat

Instructions

Searing & Baking

1. Heat the Skillet. Place a heavy‑bottomed skillet over medium‑high heat and add the olive oil. Heat until the oil shimmers but does not smoke, about 2‑3 minutes. This temperature is ideal for a golden crust.
2. Sear the Medallions. Lay the pork pieces in a single layer, making sure not to crowd the pan. Cook undisturbed for 3‑4 minutes until a deep amber crust forms. Flip and sear the other side for another 3‑4 minutes.
3. Deglaze & Add Butter. Reduce the heat to medium, add the prepared garlic‑herb butter, and stir gently. As the butter melts, it will lift the browned bits (fond) from the pan, creating a flavorful base.
4. Finish in the Oven. Transfer the skillet to a pre‑heated 375°F (190°C) oven. Bake for 8‑10 minutes, or until the internal temperature of the pork reaches 145°F (63°C). This gentle finish ensures the medallions stay juicy.
5. Rest & Garnish. Remove the pan from the oven and let the pork rest for 5 minutes. This rest period allows the juices to redistribute. Sprinkle optional red‑pepper flakes and a final drizzle of any remaining butter before serving.