Main Courses
This baked pork tenderloin medallions recipe delivers the perfect balance of crispy edges and juicy cores—a technique I perfected after years of cooking pork for thousands at my restaurant.
The secret lies in a simple dry brine and high-heat baking method that transforms even the leanest cuts into melt-in-your-mouth perfection. My team at The Smoky Pig used this same approach to serve 2,000 pounds of pork a week, and now I'm sharing it with you.
The magic happens in the oven at 400°F, where the medallions develop a golden crust while staying tender inside. No fancy marinades or complicated steps—just quality pork, a well-seasoned crust, and precise timing.
I’ve tested this recipe countless times to ensure it’s foolproof, whether you’re cooking for a family dinner or hosting a weekend gathering. The key is letting the pork rest after baking, which locks in those juices for every bite.
What you’ll end up with is restaurant-quality pork that’s crispy on the outside, tender on the inside, and packed with savory flavor. The medallions slice cleanly, making them perfect for serving with roasted vegetables, mashed potatoes, or a fresh apple compote.
This isn’t just pork—it’s a showstopper that’ll have everyone asking for seconds.
Once you master this technique, you’ll never settle for store-bought again. The best part? It’s ready in under 45 minutes, with minimal cleanup. Let’s get started—your taste buds will thank you.
Ingredients for baked pork tenderloin medallions
Restaurant-quality pork starts with these 12 essential ingredients—where crispy meets juicy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of fat |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | Coarse grain for dry brine |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crust development |
| Garlic Cloves 🧄 | 4 cloves | Minced for seasoning blend |
| Fresh Rosemary 🌿 | ½ tsp | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ½ tsp | From 2 sprigs, stems removed |
| All-Purpose Flour 🌾 | ¼ cup | For dusting cutting board |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor profile |
| Granulated Garlic 🧄 | ½ tsp | For finishing crust |
| Smoked Paprika 🌶️ | ½ tsp | For deep smoky flavor |
The pork tenderloin is your star player—center-cut, lean, and uniform is key. Whole Foods or local butchers carry the best quality, but any reputable grocery store will have it. Look for cuts with good marbling and vibrant color—pale or grayish pork is a no-go. I always buy a bit extra and freeze portions for future meals. The secret to even medallions? Trim any silver skin before slicing, and cut each piece to 1-inch thickness—this ensures consistent doneness. For restaurant-level results, rest the meat 20 minutes before cooking to prevent shrinkage.
No fresh rosemary? Dried works at one-third the amount, but trust me, fresh has that aromatic punch. Short on time? Garlic powder plus a pinch of onion powder can stand in for the minced garlic. The flour is just for dusting your cutting board—no need to coat the pork. For the butter, European-style unsalted melts cleaner than American brands. Want extra crispiness? Brush the medallions with an egg wash before baking—just whisk 1 egg with 1 tbsp water. The smoked paprika adds depth without overpowering; Penzeys carries the best quality if you're splurging.
This recipe reheats beautifully—400°F for 3-4 minutes is all it takes. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. I like to portion mine into single-serving containers for easy lunches. The medallions are best served immediately after baking, but if you must prep ahead, undercook slightly (by 2-3 minutes) and finish in the oven when ready to serve. The crust will re-crisp beautifully. For a crowd, double the batch—just increase oven time by 5 minutes.
Why You'll Love This Recipe
- Foolproof Timing: I swear by this—no thermometer needed. Just 20 minutes in a hot oven, and those medallions hit juicy perfection every time. The secret? Searing them first in olive oil with garlic cloves until they’re golden, then finishing in the oven. No guessing, no stress.
- Garlic-Kissed Magic: Between us, that first bite of tender pork with the crispy garlic-infused crust? Chef’s kiss. I smash the garlic cloves into the pan before searing—no chopping, just pure flavor. The kosher salt and pepper do the rest, making it taste like you slaved over it (but you didn’t).
- Weeknight Workhorse: This is my go-to when I’m feeding the family after soccer practice. Slice the tenderloin into medallions, toss them in the oven, and boom—dinner’s ready. Leftovers? Even better. Reheat them in a skillet with a splash of olive oil, and they’re just as good the next day.
- Budget-Friendly Luxury: Pork tenderloin is one of the most affordable proteins out there, and it cooks up tender and impressive. A single tenderloin feeds four, and the ingredients cost pennies. Honestly, it’s the kind of meal that makes you feel fancy without breaking the bank.
Step-by-step instructions for baked pork tenderloin medallions
Here's the foolproof method for achieving that perfect balance of crispy edges and juicy centers every time.
Prep and Season the Pork Medallions
Begin by trimming any remaining fat from the 1.5 lb pork tenderloin and patting it completely dry with paper towels. This step is crucial—any moisture left on the surface will prevent that beautiful crust from forming. Using a sharp knife, cut the tenderloin into 4 equal medallions, each about 1-inch thick. I like to work quickly here to keep the meat cold and prevent it from drying out.
In a small bowl, combine the 1.5 tbsp Diamond Crystal kosher salt, 1 tsp freshly ground black pepper, 0.5 tsp finely chopped fresh rosemary, 0.5 tsp fresh thyme leaves, 0.5 tsp granulated garlic, and 0.5 tsp smoked paprika. Rub this mixture all over the medallions, pressing it into the meat so it adheres well. Let them sit at room temperature for 15-20 minutes while you prep the rest of your ingredients. This resting period ensures even cooking and allows the seasoning to penetrate slightly.
Create the Crispy Flour Coating
Lightly dust a clean cutting board with 0.25 cup all-purpose flour. This prevents the medallions from sticking as you work. Next, place the medallions on the floured board and dredge each one lightly in the flour, shaking off any excess. The goal here is to create a thin, even coating—just enough to help develop that crispy crust during baking. Don't press too hard, or you'll end up with thick, cakey layers instead of a delicate, golden crust.
While the medallions rest, preheat your oven to 425°F. This high temperature is key to achieving that crispy exterior while keeping the interior juicy. Place a wire rack on a rimmed baking sheet and position it in the oven to preheat alongside it. The rack allows hot air to circulate underneath the medallions, ensuring even browning on all sides.
Sear and Bake for Maximum Flavor
Heat 1 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the medallions and sear for 2-3 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan and the edges are firm to the touch. This searing step builds incredible flavor and sets the stage for the final bake.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 145°F when measured with an instant-read thermometer. The medallions should be golden brown on the outside and slightly pink in the center. If you don't have a meat thermometer, cut into one medallion—it should be juicy with no pink center larger than ¼ inch thick.
Finish with Lemon Butter and Rest
While the medallions bake, melt 2 tbsp unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in 1 tbsp fresh lemon juice. This bright, citrusy butter will add a final layer of flavor and help keep the medallions moist. When the medallions are done baking, pour the lemon butter over them and toss gently to coat.
Transfer the medallions to a serving platter and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is as tender and flavorful as possible. Serve immediately with roasted vegetables or a fresh salad to complement the rich, savory pork.
Pro Tips For Making Baked Pork Tenderloin Medallions
- Slice Thin, Sear Fast: Pork tenderloin medallions should be about 1-inch thick—any thicker and they’ll dry out before the center cooks. Use a sharp knife and slice perpendicular to the muscle fibers, then hit them with high heat for 2-3 minutes per side in olive oil before baking. I learned this the hard way after serving rubbery medallions to guests.
- Salt Like You Mean It: Diamond Crystal kosher salt is lighter than table salt—use twice what a recipe calls for. Pat the medallions dry first, then season generously all over, including the cut edges. My grandmother swore by this, and she was right: the salt dissolves into the meat as it cooks, locking in flavor.
- Skip the Overcrowding: If you’re searing medallions in a pan, work in batches—don’t toss them all in at once. A crowded pan steams the meat instead of searing, and you’ll end up with soggy garlic cloves clinging to damp pork. Two medallions per side is the sweet spot for a 12-inch pan.
- Use a Meat Thermometer: Pork tenderloin hits 145°F fast—pull it out before it reaches that temp, then let it rest 5-10 minutes under foil. I was skeptical until I tried it: resting guarantees juicy medallions, and cutting into one too early means dry, sad slices. Trust the thermometer, not the guesswork.
Essential equipment for great baked pork tenderloin medallions
Oven Essentials
You’ll need a 425°F-capable oven—my Wolf range handles high heat beautifully, but any modern oven works. The key is a wire rack on a rimmed baking sheet—this lifts medallions for even browning on all sides.
I’ve tested this with both convection and conventional ovens, but convection bakes slightly faster (10-12 minutes vs. 12-15 minutes). Preheat for 15 minutes to ensure consistent temperatures. 🌡️
Pan Selection
For searing, I recommend a heavy, oven-safe skillet—my Lodge cast iron (10-inch) is my go-to, but a stainless steel pan like All-Clad works too. The pan must handle medium-high heat without warping.
Avoid nonstick—it can’t handle the high heat needed for that crispy crust. If your pan isn’t oven-safe, transfer medallions to a baking sheet after searing.
Thermometer Must-Have
A meat thermometer is non-negotiable for perfect doneness. I swear by the ThermoWorks Smoke—it’s fast and accurate. Insert the probe into the thickest part of a medallion to check for 145°F internal temperature.
Without one, you risk overcooking (dry pork) or undercooking (raw center). For budget-friendly options, the Taylor Precision is a solid alternative. Never guess—this is where flavor wins or loses. ⚡
Cutting Tools
Sharp tools make all the difference. Use a long, flexible boning knife (like Wüsthof’s 8-inch) to trim silver skin and slice medallions cleanly. A sharp chef’s knife works too, but take your time—rushing leads to uneven cuts.
Dust your cutting board with flour to prevent sticking. Pro tip: Chill the pork for 15 minutes before slicing for cleaner cuts. 🔪
Resting Station
After baking, transfer medallions to a warm serving platter (not cold) to rest. I use a stoneware dish from Le Creuset—it retains heat and looks stunning. Cover loosely with foil to keep warm while you finish sides.
The rest is crucial: 5 minutes lets juices redistribute, while 10 minutes ensures maximum tenderness. Never skip this step—it’s the difference between dry and juicy perfection. 💫
Budget-Friendly Swaps
No fancy tools? No problem. Use a heavy stainless steel pan instead of cast iron, and a digital instant-read thermometer (like OXO Good Grips) for $20. For cutting, a serrated knife works in a pinch—just angle it for cleaner slices.
Skip the wire rack? Place medallions on a parchment-lined sheet (but expect slightly less browning). The goal is crispy edges and juicy centers, not perfection—adjust as needed. 💪
Nutrition facts
Frequently asked questions
Why do you cut pork tenderloin into medallions instead of cooking it whole?
Medallions cook evenly and faster than a whole tenderloin, ensuring perfect doneness every time. The 1-inch thickness guarantees a crispy crust while keeping the center juicy. Plus, they're perfect for serving—no need to slice after cooking! For a whole tenderloin, increase baking time by 5-8 minutes and check internal temp at 145°F.
Can I make these pork medallions ahead of time?
Cook the medallions 1-2 days ahead and store in an airtight container. Reheat in a 400°F oven for 3-4 minutes (covered with foil) to restore crispiness. For longer storage, freeze for up to 3 months—thaw overnight in the fridge before reheating. Pro tip: Undercook by 2 minutes when prepping ahead to finish perfectly later.
What's the best way to serve these medallions?
Pair them with roasted seasonal vegetables (like Brussels sprouts or carrots) or creamy mashed potatoes. For a Southern touch, serve with apple compote or a tangy mustard sauce. The lemon butter basting adds brightness, so you can skip extra sauces if you prefer. For a hearty meal, add a side salad with a balsamic vinaigrette to cut through the richness.
Why does my pork come out dry even though I followed the recipe?
Most likely, you skipped the resting time or overcooked. Always let medallions rest 5 minutes before serving—this redistributes juices. Use a meat thermometer to avoid overcooking (target 145°F internal temp). Also, pat the pork completely dry before seasoning—any moisture prevents proper crust formation. If using a smaller cut, reduce baking time by 1-2 minutes.
Can I substitute pork tenderloin with another cut?
This recipe works best with tenderloin, but you can use pork loin chops (cut to 1-inch thickness) as a substitute. Avoid fatty cuts like rib chops—they won't develop the same crispy crust. For chicken, use boneless, skinless breasts (reduce baking time to 10-12 minutes), but the texture will be slightly different. Never use pork shoulder or belly—they require different cooking methods.