Pork tenderloin medallions are one of the fastest, easiest cuts of meat you can cook—no brining, marinating, or fancy tools required. Grill them for a smoky flavor or pan-sear and bake in the oven for juicy results. Either way, they’re on the table in about 30 minutes and packed with flavor.
Jump To (scroll for more)
- 👍Why You Should Make This Recipe
- 🐖Ingredients Needed to Make Pork Tenderloin Medallions
- 🐖What are Pork Tenderloin Medallions?
- 🧂Seasoning options
- 👨🍳How To Cook Pork Tenderloin Medallions (At a Glance)
- ⏲️How long to cook pork tenderloin medallions
- ♨️Pan-searing and grill tips
- 😊Other Pork Tenderloin Recipes
- 🤔What to serve with pork tenderloin medallions?
- ❄️How to store leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
👍Why You Should Make This Recipe
- Lean but satisfying – Pork tenderloin is naturally low in fat, but when cooked right, it stays juicy and full of flavor.
- Quick and easy technique – Beginner-friendly, with straightforward steps and no special equipment needed.
- Perfectly portioned – Medallions cook evenly and look great on the plate—ideal for weeknights or casual entertaining.
- Make it your own – The basic seasoning is delicious, but try other bold flavors like BBQ, garlic butter, or your favorite rub.
🐖Ingredients Needed to Make Pork Tenderloin Medallions
🐖What are Pork Tenderloin Medallions?
Pork tenderloin medallions are thick slices (about 1½ inches) cut across the grain from a pork tenderloin. We gently flatten them to about 1 inch thick to help them cook evenly and stay juicy.
✅ Not the same as pork chops: While both are sliced pieces of pork, pork chops come from the loin (larger and less tender), while medallions come from the more tender tenderloin.
✅ Why slice across the grain: Cutting against the grain shortens the muscle fibers, making the medallions even more tender when cooked.
✅ Perfect portioning: These smaller, even-sized pieces cook quickly and are great for adults and kids.
Whether you grill or use a stovetop-and-oven method, pork medallions are easy, quick, and perfect for 30-minute weeknight dinners.
🧂Seasoning options
I favor simple seasoning for pork tenderloin medallions. Try just some seasoning salt, garlic powder, and black pepper for a clean, savory flavor that works with any side dish.
For other flavors, try:
- BBQ or Southwest: Use your favorite dry rub or try my BBQ Dry Rub, Memphis Dry Rub, or Chipotle Seasoning Recipe.
- Marinade: Try my Marinated Beef Kabobs or Lemon Chicken Marinade; both are excellent on pork medallions.
- Mexican flavor: Use this Mexican seasoning: 2 teaspoons chili powder, 1½ teaspoons garlic powder, ½ teaspoon oregano, 2 teaspoons cumin, and ½ teaspoon salt. Add a touch of cayenne if you want a little heat.
👨🍳How To Cook Pork Tenderloin Medallions (At a Glance)
1. Trim and season the medallions
Trim the pork tenderloin of the silver skin. Cut the thinner "tail end" off at 3 inches and butterfly for even pieces. Slice the rest into 1½ inch medallions, then gently flatten to 1 inch and season to taste.
👍Pro Tip: Use the heel of your hand or a small skillet
2. Cooking the medallions
Grill at 450° for 5-6 minutes, flipping once. The total grill time is about 10-12 minutes.
Sear & Bake Method: Sear in a hot skillet with some oil for 2-3 minutes per side. Then transfer the skillet to a 400°F oven and bake for 5–7 minutes.
👍Grill Pro Tips:
・Grill with the hood closed for even cooking.
・Use a grill surface thermometer if you have one. Do not rely on the hood thermometer.
・Don’t keep flipping—let them sear for better browning and flavor.
👍Oven Pro Tip: Skip extra dishes using an oven-safe skillet like cast iron.
3. Rest before serving
Allow to rest for 5 minutes before serving. Don’t skip this step—resting lets the juices redistribute so every bite stays juicy.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️How long to cook pork tenderloin medallions
Pork tenderloin medallions cook quickly, whether you're grilling or using the sear-and-bake method, they will take about 10-12 minutes total cooking time. Aim for an internal temperature of 145°F (medium rare) for the juiciest results.
🔥 Estimated grilling time at 450°F
- Medium-Rare (145°–150°F): 10–12 minutes total—recommended
- Medium (150°–155°F): 12–14 minutes total
- Medium-Well (155°–160°F): 14–15 minutes total
- Well Done (160°F+): Not recommended—tends to be dry and chewy
🔥 Estimated sear and oven-baking times
- Sear: 2–3 minutes per side in a hot skillet
- Finish in oven at 400°F:
- Medium-Rare (145°–150°F): 5–7 minutes—recommended
- Medium (150°–155°F): 7–9 minutes
- Medium-Well (155°–160°F): 9–11 minutes
- Well Done (160°F+): Not recommended—tends to be dry and chewy
🚫 Rare (Below 145°F): Not recommended—pork should be cooked to at least 145°F for food safety, per USDA guidelines.
👨🍳Pro Tip: NEVER COOK BY TIME. Use a meat thermometer—always. Cook time varies with meat thickness and stove/grill setup, so go by temp, not the clock. Start checking a few minutes early to avoid overcooking.
♨️Pan-searing and grill tips
Always preheat the grill or oven for the best results.
Pan-Searing Oven Baking Tips:
Use a stovetop frying pan that is also oven-safe. Cast iron is ideal for searing because of its excellent heat distribution and flat surface.
Sear to about the final color you want and don't overcrowd the pan. I like to give a final flip just before moving to the oven.
Grill tips:
Almost any grill type will do; a gas or charcoal grill will work if you can control the surface temperature. Aim for a grill surface temperature of 450°F to 500°F. Most gas grills will be at about 60-75% burner power. Add wood chips for smoke if you want.
Gas grills are convenient, with easy on/off and temperature control. They lack that smoky flavor, but you can always add wood chips.
Charcoal grills give you great smoky flavor, but require more skill, patience, and cleanup.
🔥 Pro Tip: Invest in a $15 grill surface thermometer. What about the built-in lid thermometer? It’s lying to you. Grill surface temp is what matters.
👉 Need help dialing in your grill? See the Beginners Guide to Grill Temperature on a Gas Grill for step-by-step guidance.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
😊Other Pork Tenderloin Recipes
Check out Pan Seared Oven Roasted Pork Tenderloin and Pork Tenderloin with Potatoes and Carrots for non-grill recipes.
Try Grilled Bacon Wrapped Pork Medallions for a more elegant meal with a little more work. Other related recipes are Grilled Memphis Pork Tenderloin and Grilled Pork Tenderloin on a Gas Grill.
Elegant Bacon-Wrapped Pork Medallions
Elegant restaurant-quality Bacon-Wrapped Pork Medallions with a smoky bacon wrap are bound to impress. They're now easy to make a great dinner for casual special occasions.
🤔What to serve with pork tenderloin medallions?
Serve pan-seared oven-roasted pork tenderloin medallions with a garden salad and a hot side dish, such as Parmesan Roasted Cauliflower and Oven Roasted Red Potatoes.
Serve grilled medallions with Grilled Little Potatoes, Grilled Mixed Vegetables, or Grilled Asparagus.
If using a BBQ dry rub, add Memphis BBQ Sauce, cole slaw, or baked beans. If using the Mexican seasoning, try Guacamole, Mexican Rice, or corn chips with Pineapple Mango Salsa.
❄️How to store leftovers
Store left medallions sealed in an airtight container. Refrigerate for 4 days or freeze for 3 months.
Serve leftovers reheated in the microwave, skillet, or air fryer. You can also cut them up cold for a salad or wraps.
❓FAQs
No. A pork loin is tougher and bigger—a pork chop is a slice of a pork loin. A pork tenderloin is much smaller and very tender—the pork equivalent of a beef tenderloin.
While both are slices of pork, they come from different cuts: pork loin for the pork chops and pork tenderloin for the medallions. They require different cooking.
Good choices are Pinot Noir, a Merlot, or a Chardonnay.
Pork tenderloin is a very tender meat because it does very little work. By cutting it across the grain and cooking it carefully, there is little need for brining.
If you decide to brine, a good pork brine is 1 tablespoon of kosher salt per cup of water. You can fancy up your brine with 1 tablespoon of sugar or brown sugar, garlic, or other flavors.
An hour or two is enough time for a pork tenderloin. Refrigerate the tenderloin during the brining process, rinse it with running water, and pat it dry at the end. If you brine, do not add additional salt for seasoning.
According to the USDA, it is safe to eat as long as it reaches 145° for 3 minutes. The pink color will disappear altogether at 155°F.
📖The Recipe Card with Step-by-Step Instructions
Pork Tenderloin Medallions (Grilled or Seared & Baked Method)
Ingredients
- 1 pork tenderloin
- 1 teaspoon seasoning salt
- ½ teaspoon granular garlic powder
- ¼ teaspoon black pepper
Step-by-Step Instructions
- Preheat the oven to 400°, or the grill to medium-high with a surface temperature of 450° to 500°—medium high on most gas grills.
- Trim the pork tenderloin of any trimmable fat and silver skin. Cut the "tail end" off at 3 inches and the remainder into 1½ inch slices. At the halfway mark of the 3-inch "tail," cut through ¾ of the way and bend over on itself. You will have 4 to 6 medallions.
- Compress all pieces to about one inch thick—season to taste. I suggest 1 teaspoon of seasoning salt with ½ teaspoon of garlic powder and ¼ teaspoon of black pepper. Or use another seasoning of your choice.
- Grill at 450° with a closed lid for 5-6 minutes, flipping once. The total grill time is about 10-12 minutes. ORSear & Bake Method: Sear in a hot oven-safe skillet over medium-high heat with oil for 2-3 minutes per side. Then transfer the skillet to a 400°F oven and bake for 5–7 minutes.
- Cook to an internal temp of 145°F for medium-rare. Allow to rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- Be sure to use pork tenderloin instead of pork loin.
- Preheat the grill or oven fully. If using the stovetop, get the oil hot before starting to sear.
- The thin tail is 3 inches long. Cut across the grain midway, getting about 75% through the cut. Then, bend the cut to make a piece similar to the others.
- Flatten the medallions to 1 inch with a hand or pressure with a frying pan,
- Allow to rest for 5 minutes before serving. Don’t skip this step—resting lets the juices redistribute so every bite stays juicy.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published April 3, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jim says
And how do you measure the surface temp of the grill exactly? Since this is 101?
Dan Mikesell AKA DrDan says
Hi Jim,
Welcome to the blog. You need a grill surface thermometer for this and also for grilling many other things. I have a guide referenced in the post but here's the link: https://www.101cookingfortwo.com/grill-temperature/
Please let me know if you have questions.
Dan