Pork Medallions with Corn, Tomatoes and Bacon

Close overhead shot of pan seared pork tenderloin medallions recipe

Pork Medallions with Corn, Tomatoes and Bacon

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

Course Dinner

Cuisine American

Keyword pork medallions, pork tenderloin medallions

Prep Time 10

Cook Time 20

Total Time 30

Servings - 4 people

Calories 394kcal

Author Blair Lonergan

Ingredients

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.

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