Pork tenderloin medallions are my favorite go-to meal, whenever I need to cook something quickly and there is no time for complicated preparations. To be honest, I always keep 2 or 3 tenderloins in my freezer as a backup, you never know when you’re gonna need them 🙂
This recipe is extremely simple to prepare, it’s kid-friendly and doesn’t require more than an hour of your time, from start to finish. A simple fried egg and crispy baked potatoes served as the side, make this dish perfect. Now let’s do it, shall we?
Pork Tenderloin Medallions Ingredients:
2 pieces of pork tenderloin
1 kg medium sized potatoes of choice
1 egg per serving
tartar or other sauce
Italian herbs (optional)
3-4 tablespoons olive oil
3-4 tablespoons soy sauce
2 tablespoons mild mustard
2 tablespoons ketchup
2 teaspoons garlic powder
2 teaspoons red paprika
salt and pepper to taste
water if needed
How to make pork tenderloin medallions:
Watch the video or scroll down for step by step instructions:
I always start by making the marinade, so the meat has some time to absorb the flavors. We need 3 or 4 tablespoons of olive oil, 3-4 tablespoons of soy sauce, 2 teaspoons of garlic powder, 2 teaspoons of red paprika, 2 tablespoons of mild mustard, 2 tablespoons of ketchup, salt and pepper to taste.
Whisk everything up properly and feel free to add a bit of water, in case the marinade becomes too thick.
Proceed with cleaning the pork tenderloins now. I’m using two pieces, about 500 grams, which is roughly 1 pound, each. There is always some silver skin left, remove all of it with a sharp knife. Once cleaned, slice the tenderloins into about half an inch thick medallions.
Now press the pieces down with your fingers to flatten them a bit and drop them into the marinade. Mix everything up to make sure every single tenderloin medallion is properly coated with the marinade. Cover the bowl and let the meat absorb the flavors.
It’s time for the potatoes now. I like to use medium sized yellow potatoes that I cut into small wedges. When baking potatoes, I almost never remove the skin, but it’s optional. Sprinkle the wedges with a good amount of olive oil and generously season with salt and pepper. I also added a bit of Italian herbs, but that’s optional.
Toss the bowl to distribute the seasonings and evenly spread the potatoes over a baking sheet. My preferred way is baking the potatoes skin side down, but again this is optional. Preheat the oven to 200C or 400F, the potatoes will take about 45 minutes to bake nicely.
TIP: You can totally use a different side with these pork tenderloin medallions, check the optional tips below for some ideas.
About 25 minutes later, the potatoes are starting to catch some color so it’s time to proceed with the medallions. The potatoes still need about 20 more minutes of baking, which should be just about enough to fry the medallions.
Heat up a bit of vegetable oil in a pan on medium high heat and start frying the first batch of medallions. Pork tenderloin medallions cook really quickly, you shouldn’t need more than about 3 minutes per side. Place the finished medallions in a small pot with a lid on, so they remain hot while the next batch is frying.
When planned correctly, all the medallions should be finished more or less at the same time as our potatoes. Just look at the golden brown perfection.
Pork tenderloin medallions taste the best when freshly fried, so don’t wait and serve immediately. To make this dish complete, add a simple fried egg and a bit of tartar sauce, so you have something to dip the potatoes in.
And that’s it for today! Thanks for watching and don’t forget to come back for more simple recipes like this one. See you next time.
Optional tips for this tenderloin recipe:
- Don’t want to use pork tenderloin for whatever reason? I’m using the same recipe with chicken breasts or even thighs, just adjust the frying times.
- My wife doesn’t like spicy food, but the marinade could definitely use some chili powder or even a bit of some spicy sauce such as Sriracha.
- You can change the side dish too, French fries or mashed potatoes are great substitutes.
- Some sort of vegetable salad would go great with this dish, try it with a coleslaw maybe.
- Do not fry more medallions than you can eat in one go. Store the rest with the marinade in your fridge and prepare more later on. You can even freeze the marinated pork tenderloin pieces.
Pork Tenderloin Medallions Served With Crispy Potato Wedges
- 2 pieces of pork tenderloin
- 1 kg medium sized potatoes of choice
- 1 egg per serving
- tartar or other sauce
- Italian herbs optional
- 3-4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons mild mustard
- 2 tablespoons ketchup
- 2 teaspoons garlic powder
- 2 teaspoons red paprika
- salt and pepper to taste
- water if needed
- Make the marinade first. Simply mix all the ingredients listed above in a large bowl.
- Now clean the pork tenderloins, make sure you remove all of the silver skin.
- Slice the tenderloin into about 1.5cm or ½ inch thick medallions. Press each piece down with your fingers to flatten it out a bit.
- Put all the pieces into the bowl with the marinade and mix it up properly to make sure each piece is coated with the marinade. Set aside and let marinate.
- Wash the potatoes and cut them into wedges. I prefer using smaller yellow potatoes. Season the potatoes with olive oil, salt, pepper and Italian herbs (optional).
- Spread the potatoes over a sheet skin side down. Bake at 200C or 400F, it will take about 45 minutes.
- Once the potatoes start to catch color, about 20 minutes later, it’s time to fry the pork tenderloin medallions so they are ready at the same time.
- Use vegetable oil for frying. It will take about 3 minutes per side. Fry in batches and store the finished medallions in a lid covered pot.
- Serve the pork tenderloin medallions with our crispy potato wedges, fried egg and a bit of tartar (or other) sauce.