Pork Medallions with Corn, Tomatoes and Bacon

Pan-seared pork medallions with corn, tomatoes, bacon and fresh basil make a quick and easy weeknight dinner! The sliced pork tenderloin cooks in the same skillet as the vegetables for a simple and satisfying dish with minimal cleanup. Serve the juicy, flavorful meat with a side salad and a loaf of crusty bread, pesto pasta or buttermilk biscuits for a delicious, family-friendly supper.

Pork Tenderloin Medallions

Pork medallions are small, oval slices of pork, about 1-inch thick, that are cut from a pork tenderloin. The tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. It’s one of the leanest, most tender cuts on the market, and it yields tender, juicy, pan-seared medallions.

This recipe combines the seasoned pork with corn, tomatoes, bacon and basil for a light, fresh, and satisfying dinner that comes together in about 30 minutes. The pork medallions cook very quickly in a hot skillet, and have a flavorful, crispy, seared exterior, but stay tender and juicy on the inside.

How to Cut Pork Tenderloin into Medallions

Each pork tenderloin weighs about 1 pound. For this recipe, you’ll want to cut the pork into 12 individual rounds called medallions. First, cut the tenderloin in half cross-wise. Divide each half in half again, and cut each of the 4 pieces into 3 medallions (about 1-inch thick each). This should give you a total of 12 oval medallions that are all about the same size.

Ingredients

This is a quick overview of the ingredients that you’ll need for an easy pork medallions recipe. As always, specific measurements and step-by-step instructions are included in the printable box at the bottom of the post.

• Pork tenderloin: sliced into 12 equal medallions
• Kosher salt, garlic powder, dried basil, dried minced onion, dried parsley flakes: this is our favorite all-purpose seasoning blend that turns regular meat into a delicious, flavorful meal!
• Black pepper: for a little bit of zip.
• Canola oil: to sear the pork in the skillet.
• Thick-cut bacon: adds a salty, smoky component to the sautéed vegetables.
• Corn and tomatoes: vegetables that cook in the same pan as the medallions and bacon for a more complex, well-rounded meal.
• Basil, chives or green onions: for even more fresh flavor in the dish.

How to Cook Pork Medallions so They are Tender

Pork tenderloin is a lean cut of meat that’s naturally tender, so it does best with quick cooking over high heat. Pan-searing the pork tenderloin medallions in a hot skillet creates a flavorful, browned crust on the outside of the meat, while keeping the inside tender and juicy. It’s important that you don’t overcook the medallions or they can become tough and dry.

1. Arrange the pork medallions on a work surface and gently press down on the medallions to make sure that each slice is about the same thickness.
2. Combine the kosher salt, garlic powder, dried basil, minced onion, and dried parsley flakes to create a small batch of our favorite all-purpose seasoning.
3. Sprinkle the seasoning blend on both sides of the medallions. Add black pepper, to taste.
4. Working in batches, sear the pork medallions in hot oil for about 3 minutes per side.
5. Wipe out the skillet.
6. Fry the bacon in the same pan until it’s nice and crispy.
7. Use a slotted spoon to remove the bacon from the skillet, reserving the drippings in the pan.
8. Sauté the corn and tomatoes in the bacon drippings and melted butter just until crisp-tender. Add the crispy bacon, along with some fresh basil.
9. Return the seared medallions to the skillet with the vegetables, garnish with chopped fresh chives, and serve immediately.

How to Know When Pork Medallions are Cooked

According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145° F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest! You can use an instant-read meat thermometer to know when your pork reaches the desired temperature; however, in this case it’s not necessary. I find that searing the meat in a hot pan for 3 minutes per side yields, tender, juicy, perfectly-cooked medallions every time.

What to Serve with Pork Medallions

Since you have corn and tomatoes in the skillet with the meat, you really don’t need too much more to complete the meal. Here are a few sides that go well with pan seared pork medallions:

• House Salad with Candied Pecans, Wedge Salad or Caesar Salad
• Sauteed Spinach or Creamed Spinach
• Sauteed Zucchini, Zucchini Fritters or Zucchini Pie
• Homemade Coleslaw or Vinegar Coleslaw
• Southern-Style Green Beans or Roasted Green Beans
• Charleston Red Rice or Rice Pilaf
• Pesto Pasta
• Baked Potato Wedges
• Dutch Oven Bread, French Baguette, or Soft Dinner Rolls
• Creamy Baked Mac and Cheese or Creamy Stovetop Mac and Cheese
• Skillet Cornbread, Honey Cornbread or Bakery-Style Corn Muffins
• Buttermilk Biscuits or Cheese Biscuits
• Easy Potato Salad
• Creamy Pasta Salad with Lemon and Basil or Southern Macaroni Salad
• Broccoli Cauliflower Salad

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Pork tenderloin medallions are delicious on sandwiches the next day!

Recipe Variations

• If you don’t have thick-cut bacon, use about 3 slices of regular bacon.
• Omit the bacon and just sauté the vegetables in 2 tablespoons of salted butter.
• Swap out the corn and tomatoes for any of your favorite veggies. Broccoli, green beans, diced zucchini, and cut asparagus would all be delicious!
• Fresh corn cut off the cob is best when available, but you can also substitute with frozen corn kernels. If using frozen kernels, you don’t need to thaw them before adding them to the skillet.
• Instead of using my all-purpose seasoning blend, feel free to season the pork medallions with any of your favorite herbs, spices or rubs. Keep it simple with just kosher salt, garlic powder and black pepper, or use a barbecue rub for a sweet, smoky and zesty touch.
• Grilled Pork Medallions: instead of pan-searing the meat, grill the medallions. You can still sauté the bacon and vegetables in a skillet.

Tips for the Best Pork Medallions Recipe

• A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and preparing two tenderloins.
• Get the skillet nice and hot when cooking the pork. This will help to achieve that flavorful browned sear on the outside without overcooking the meat and drying out the inside.
• Don’t overcrowd the pan when searing the meat, or you’ll end up with steamed medallions rather than browned, crispy medallions. Work in batches and just cook about half of the tenderloin at a time.
• Use fresh herbs and fresh chives to season the vegetables. They have the best flavor!

More Pork Tenderloin Recipes to Try

• Oven Baked Pork Tenderloin with Brussels Sprouts
• Mustard and Brown Sugar Baked Pork Tenderloin
• Grilled Pork Tenderloin
• Roasted Pork Tenderloin with Mustard Sauce
• One Dish Garlic and Herb Pork Tenderloin
• 4-Ingredient Bacon Wrapped Pork Tenderloin

Pork Medallions with Corn, Tomatoes and Bacon

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings 2 – 4 people

Calories 394 kcal

Tender and juicy pan-seared pork medallions with corn, tomatoes, bacon and fresh basil make a quick and easy weeknight dinner!

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Ingredients

  

1x2x3x

• 1 (1 lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
• ¼ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil
• ¼ teaspoon dried minced onion
• ¼ teaspoon dried parsley flakes
• Ground black pepper, to taste
• 2 tablespoons canola oil, divided
• 2 slices thick-cut bacon, chopped
• 1 tablespoon salted butter
• 2 cups fresh or frozen corn kernels (if using frozen corn, you do not need to thaw it first)
• 2 cups cherry tomatoes, halved
• 3 fresh basil leaves, thinly sliced
• 2 tablespoons chopped fresh chives or sliced green onions

Instructions

• Arrange the pork medallions in a single layer on a cutting board or baking sheet. Press down on the medallions to make sure that each piece is the same thickness.
• In a small bowl, combine the kosher salt, garlic powder, dried basil, dried minced onion and dried parsley flakes. Sprinkle the seasoning all over both sides of the pork. Season with black pepper, to taste. Set aside.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is hot, add half of the pork to the skillet in a single layer. Cook undisturbed for 3 minutes, then flip and continue cooking on the second side for 3 more minutes, or until the meat reaches an internal temperature of 145˚F. Remove medallions from the pan and set aside on a plate. Tent pork loosely with foil to keep warm.
• Add remaining 1 tablespoon of oil to the skillet. When the oil is hot, cook the remaining pork medallions in the same manner. Remove to the plate and let the pork rest while you prepare the vegetables.
• Wipe out or strain off the excess oil in the skillet, leaving the browned bits in the bottom of the pan (they add so much flavor to the vegetables). Cook the bacon in the skillet over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
• Add the butter to the skillet with the bacon drippings and increase the heat to medium-high. When the butter melts, add the corn to the skillet and sauté until crisp-tender. Stir in the tomatoes; cook for 1 more minute. Remove from the heat.
• Taste and season with salt and pepper. Add the bacon and basil, stir to combine. Return the pork to the skillet and garnish with chives or green onions. Serve immediately.

Notes

• A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and preparing two tenderloins.
• Get the skillet nice and hot when cooking the pork. This will help to achieve that flavorful browned sear on the outside without overcooking the meat and drying out the inside.
• Don’t overcrowd the pan when searing the meat, or you’ll end up with steamed medallions rather than browned, seared medallions. Work in batches and just cook about half of the tenderloin at a time.
• Use fresh herbs and fresh chives to season the vegetables. They have the best flavor!
• If you don’t have thick-cut bacon, use about 3 slices of regular bacon.
• Omit the bacon and just sauté the vegetables in 2 tablespoons of salted butter.
• Swap out the corn and tomatoes for any of your favorite veggies. Broccoli, green beans, diced zucchini, and cut asparagus would all be delicious!
• Fresh corn cut off the cob is best when available, but you can also substitute with frozen corn kernels. If using frozen kernels, you don’t need to thaw them before adding them to the skillet.
• Instead of using my all-purpose seasoning blend, feel free to season the pork medallions with any of your favorite herbs, spices or rubs. Keep it simple with just kosher salt, garlic powder and black pepper, or use a barbecue rub for a sweet, smoky and zesty touch.
• Grilled Pork Medallions: instead of pan-searing the meat, grill the medallions. You can still sauté the bacon and vegetables in a skillet.

Nutrition

Serving: 1/4 of the recipeCalories: 394kcalCarbohydrates: 23gProtein: 29gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 361mgPotassium: 892mgFiber: 3gSugar: 2gVitamin A: 465IUVitamin C: 23mgCalcium: 22mgIron: 2mg

Keyword: pork medallions, pork tenderloin medallions

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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