Pan Fried Pork Tenderloin Medallions - an Easy, Delicious and Inexpensive Entrée

Updated on March 17, 2016
Pork Tenderloin Medallions sauteed in a non-stick skillet.
Pork Tenderloin Medallions sauteed in a non-stick skillet. | Source

How Do You Rate It?

2.8 stars from 69 ratings of Pan Fried Pork Tenderloin Medallions

Pork tenderloin is a healthy cost-effective choice for a delicious protein main course.

Pork tenderloin is just about my favorite dinner entrée. We have dozens of ways to prepare it from slapping the whole tenderloin on the grill with just a little salt and pepper on it to marinating for 30 minutes or longer coated with more exotic herbs and spices.

But to add even more flavor to this very lean and very affordable piece of meat, cut and pound it into small medallions, then pan fry (sauté). But first, let's look at a basic way to season your pork cutlets and organize your cooking to make this easy as well as delicious.

Press or pound the cutlets into medallions.
Press or pound the cutlets into medallions. | Source

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: Serves four people four ounces of pork

Ingredients

  • 1 pound pork tenderloin, cut from a larger, whole pork tenderloin
  • 2-4 Tablespoons flour
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 2 tsp. Worcestershire sauce or balsamic vinegar, or your favorite seasoning sauce
  • 1/2 cup dry bread crumbs
  • 1 Tablespoon olive oil

Dip one, two, three then into the skillet

Click thumbnail to view full-size
Dip in this order:  flour, egg, bread crumbs.Dip in this order:  flour, egg, bread crumbs.Dip in this order:  four, egg, bread crumbs.
Dip in this order:  flour, egg, bread crumbs.
Dip in this order: flour, egg, bread crumbs. | Source
Dip in this order:  flour, egg, bread crumbs.
Dip in this order: flour, egg, bread crumbs. | Source
Dip in this order:  four, egg, bread crumbs.
Dip in this order: four, egg, bread crumbs. | Source

Instructions

  1. Place the whole tenderloin on your cutting board and remove the silverskin and excess fat. (See tip below.)
  2. Cut slices at a diagonal of about 1-1/2 inches thick. (Two medallions of at least 2 ounces each will yield one serving. Save the rest of the whole tenderloin for another meal.)
  3. Using the palm of your hand or the side of a broad knife (see photo above), flatten the cutlets to medallions about ¼ inch thick or less. (Some pieces may need a more aggressive pounding with a meat mallet. If so, cover the meat with plastic wrap to keep you mallet cleaner.)
  4. Line up your ingredients in a series of small bowls. First: flour, salt, paprika, pepper, blended together. Second: Egg, beaten lightly with the Worcestershire or balsamic. Last: seasoned dry bread crumbs, mixed well.
  5. Heat the oil in the skillet (test for sizzle with a tiny pinch of flour.)
  6. Working quickly, dip one cutlet at a time in the flour, then the egg, then the crumbs and gently place in the skillet.
  7. Saute each medallion until golden brown, turning once, for a total cooking time of 4 to 6 minutes.

Organize to make it easy

Click thumbnail to view full-size
Make it easy and line up your bowls for quick production.  (In France this organizing strategy is called "mise on place".Mix the flour, salt, paprika, and pepper.Lightly beat the egg and sauce.Use dry bread crumbs alone or blend in your favorite herbs.
Make it easy and line up your bowls for quick production.  (In France this organizing strategy is called "mise on place".
Make it easy and line up your bowls for quick production. (In France this organizing strategy is called "mise on place". | Source
Mix the flour, salt, paprika, and pepper.
Mix the flour, salt, paprika, and pepper. | Source
Lightly beat the egg and sauce.
Lightly beat the egg and sauce. | Source
Use dry bread crumbs alone or blend in your favorite herbs.
Use dry bread crumbs alone or blend in your favorite herbs. | Source

Best tip: organize BEFORE you start!

Be a smooth operator and prepare all your ingredients before you start cooking. Combine any ingredients that can be added together, then line them up in the order as given in the instructions.

In fact, think of it as a production line. (The French call it "mise en place".) I even like to put everything else away and clean up everything except what I'm working with, before I start the final cooking.

Best tip for removing silverskin and fat

Nutrition Information

Nutrition Facts
Serving size: 4 oz.
Calories 289
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 3 g15%
Unsaturated fat 0 g
Carbohydrates 17 g6%
Sugar 0 g
Fiber 1 g4%
Protein 28 g56%
Cholesterol 110 mg37%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

A final word

Add a starchy side dish like potatoes, corn or pasta plus a green vegetable and you've got a total meal that looks and tastes delicious!

Questions & Answers

    Comments

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      • profile image

        T. Laurie 2 years ago

        Delicious and easy. My favorite way of pork tenderloin is fried and this was wonderful. I made sour cream and chive mashed potatoes and a cucumber/tomato/feta cheese salad. Very satisfying!

      • Larry Rankin profile image

        Larry Rankin 2 years ago from Oklahoma

        Looks delicious. I'll have to give it a try.

      • JSParker profile image
        Author

        JSParker 5 years ago from Detroit, Michigan

        Thanks for stopping by, Vespawoolf!

        I think pork tenderloin is the most versatile of meats; it has replaced boneless chicken breasts as my protein of choice. Whether roasted (or grilled) whole or cut into medallions and pan sauteed, it's a delicious, moderately-priced entree.

      • vespawoolf profile image

        vespawoolf 5 years ago from Peru, South America

        I love the versatility of this dish and the way you explain the steps (like an assembly line). Marinated pork is sooo delicious. Thank you for giving me a nice dinner idea! Voted up.

      • ptrg777 profile image

        Peter 5 years ago from New York

        Great recipe and very easy and healthy! Love Pork Medallions.

      • profile image

        sakun2012 5 years ago

        Pork is my big time favourite. The first pan fried picture is really mouth watering. I have to agree with carol7777.....Thanks for keeping this recipe healthy and for sharing it.

      • JSParker profile image
        Author

        JSParker 5 years ago from Detroit, Michigan

        I like your phrasing, "tastebuds jumping pretty high". Thanks so much for your comment. Delighted to hear from you, and best wishes on HubPages!

      • carol7777 profile image

        carol stanley 5 years ago from Arizona

        This sounds really good--got my tastebuds jumping pretty high. And it is not unhealthy with all the good ingredients. Thanks for the good recipe.

      • JSParker profile image
        Author

        JSParker 6 years ago from Detroit, Michigan

        Well, Simone, if you do decide to go off the vegetarian wagon once in a while, in addition to fish, I think pork is a pretty rational option. Apparently, the pig of today is not our grandparents' pig! It yields much healthier, lower fat chops and roasts due to changes in animal husbandry practices.

        Thanks for reading!

      • Simone Smith profile image

        Simone Haruko Smith 6 years ago from San Francisco

        Oh boy, this looks amazingly delicious... and I'm not even much of a pork person. Heck, I'm actually a vegetarian... but STILL!!!!

      • Peggy W profile image

        Peggy Woods 6 years ago from Houston, Texas

        We do a similar thing with pieces of pork tenderloin and besides being tasty it is quick and easy to prepare. For people unfamiliar with this type of preparation, you have lined it all up for them in an easy to understand method with good photos illustrating each step of the way. Voted useful and just gave it a 5 star rating because I know how good it tastes. Bon Appetite!

      • JSParker profile image
        Author

        JSParker 6 years ago from Detroit, Michigan

        Hi Danette. I usually don't like to fry foods, either, but with a nonstick skillet and just a little healthy olive oil, I feel okay about it with this very lean cut of meat. Unlike this recipe, most of my pork tenderloin recipes don't use much flour or cracker meal anyway. And by sauteing, I can also get a nice pan sauce.

      • Danette Watt profile image

        Danette Watt 6 years ago from Illinois

        I buy pork tenderloins quite a bit and since it's now just my husband and I and we aren't big meat eaters, I can get several meals from one.

        I don't typically pan fry my foods but this looks light enough that it would work for me.

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