This Mediterranean Balsamic Pork Tenderloin Medallions Recipe makes for an easy one-pan meal! High-protein, low-carb, and nourishing, you and your family will love this flavorful skillet dish for everything from weeknight meals to special occasions!
Personal Note – If you’re looking for a dish that is healthy and ridiculously easy, this pork tenderloin recipe is it! It’s also my go-to dish when company comes over. It’s almost too good to be pork, and slicing it into medallions makes it like little filet mignons, but more affordable.
The marinade is perfection—bold, fresh, and versatile. My tip– double the marinade to use later on another lean protein such as boneless glazed pork chops, air fryer lamb chops, or on my air fryer fish.
What Cut is a Pork Tenderloin?
One of the leanest and most tender cuts of pork, pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone of a pig. On the other hand, pork loin comes from the back of a pig. Less pricey than a pork tenderloin, pork loin is wide, flatter, and is sold boneless or bone-in.
Simple Ingredients
Below is an overview of the ingredients and instructions for this Mediterranean pork dish. Please be sure to scroll down to the recipe card below for the complete details and nutrition facts including calories, carbohydrates, fiber, etc.!
- Pork Tenderloin Medallions – I use a pork tenderloin, but you can also use a pork loin. See my notes below if using pork loin!
- Balsamic Vinegar – Forms the base of the marinade, tenderizing the meat and adding a tangy, subtly sweet taste.
- Olive Oil – Use this to combine the marinade ingredients and cook the pork and onions.
- Honey – Adds a touch of sweetness to balance the acidity. If preferred, maple syrup will also work.
- Garlic – Use whole cloves, and mince them yourself for the best taste! Pre-minced garlic just isn’t quite as strong.
- Mediterranean Seasonings – Smoked paprika or regular paprika, kosher salt, black pepper, and dried oregano to create a savory, herbaceous flavor with just a touch of heat.
Note: Feel free to include dried or fresh rosemary, too! Or, add a dash of red pepper flakes if you want a bit of extra heat.
- Onion – Once sautéed, these turn sweet and make for a wonderful topping. Yellow onions or Shallot compliment the dish the best.
Tips for Using Pork Loin in Place of Pork Tenderloin
Pork loin and pork tenderloin can be used interchangeably for this pork medallions recipe. However, you’ll want to take a few extra precautions to prevent pork loin from becoming tough or rubbery.
- Pound the pork. Pork loin is thicker, larger, and less tender than pork tenderloin because it has less fat. However, if you use a meat mallet to pound the meat to an even thickness of about 1 ⅓ to 1 ½ inches, it will come out more tender and cook at roughly the same rate.
- Marinate longer. Increase the marinating time to at least 1-2 hours to tenderize the pork and prevent it from overcooking.
- Sear. Before you begin, sear both sides for 4-5 minutes (vs. 3-4 minutes for pork tenderloin) over medium heat to lock in moisture and flavor. This is the best way to achieve juicy pork medallions!
How to Make Mediterranean Pork Tenderloin Medallions
- Slice the pork. Slice the pork into 10-12 medallions. They should be roughly 1¼ to 1½ inches thick. Then, place the meat in a sealable bag or large bowl.
- Prepare the marinade. Whisk the marinade ingredients in a bowl, and pour them over the pork medallions, coating them evenly. Marinate in the fridge for up to one hour. Make sure to marinate the pork for at least 30 minutes so that it has enough time to tenderize and absorb the flavor!
Meal Prep Tip: The whole pork tenderloin or pork loin may be marinated in the fridge (sealed) for up to 1 day before slicing and cooking. For the best flavor, pop the pork in a resealable bag with the marinade and give it a turn now and then to ensure even marinating.
- Cook. Heat oil in a large cast-iron skillet over medium heat. Once the oil is hot and begins to sizzle, add the pork, reserving the marinade. Cook on both sides until golden brown, and remove it from the pan.
- Sauté the onions. Add the onion to the frying pan along with the leftover juices from the pork. This adds tons of flavor! Sauté until they’re slightly brown, scraping any browned bits from the bottom of the pan.
- Simmer. Add the remaining marinade to the pan, and let it come to a high simmer, bubbling up. Then, return the pork, and baste the meat with the sauce. Simmer until the pork cooks completely.
- Rest. Remove the pork tenderloin from the skillet, and let it rest for at least 3 minutes. This allows the natural juices to redistribute, keeping the pork tender!
- Serve. Plate the pork, and top it with the reduced marinade, sautéed onions, and fresh herbs. Season with salt and pepper to taste, and enjoy warm garnished with fresh parsley or oregano! Note – I love adding cherry tomatoes and roasted potatoes to the pan to make it a complete meal. But really, any veggie will do!
Serving Suggestions
This Mediterranean pork medallions recipe is plenty filling enough to serve on its own as a low-carb meal. However, it’s also great with sides and appetizers like:
- Slow Cooker Dairy Free Mashed Potatoes
- Oven Roasted Leeks and Potatoes
- Instant Pot Rice Pilaf with Orzo
- Air Fryer Asparagus
- Massaged Kale Salad
How to Store
Allow the pork to cool completely. Then, transfer leftovers to an airtight container, and store them in the fridge for up to 3-4 days. Or, you can transfer leftovers to the freezer for up to 6 months.
Thaw in the fridge overnight. Then, reheat in the microwave or oven just until warmed through. Avoid heating too long, or your pork will turn out dry!
More of Our Favorite
Gluten-Free Pork Recipes
Common Questions
Yes. The silver skin is a band of chewy, connective tissue that will cause your pork to become tough. Simply place the pork tenderloins on a cutting board, and use a sharp knife to remove the silver skin before you slice into medallions and begin.
You’ll know your pork is fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit when measured with a meat thermometer.
Sure! Simply double all the ingredients, and work in batches as needed so as not to overcrowd the pan.
Mediterranean Pork Medallions Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4-5 1x
- Diet: Gluten Free
Description
Prepare this Mediterranean-inspired pork medallions recipe with a balsamic marinade and caramelized onions in about an hour for restaurant-worthy meal at home!
Ingredients
For The Marinade
- 1 ¼ – 1 ½ lb pork tenderloin or pork loin (see notes if using pork loin)
- ¼ cup balsamic vinegar
- ¼ – ⅓ cup olive oil
- 1 Tablespoon honey (omit for Whole 30)
- 1 teaspoon minced garlic (about 2 cloves)
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano or 1 Tablespoon freshly chopped oregano
- Optional – 1 teaspoon dried rosemary or 1 Tablespoon fresh rosemary
For The Skillet
- 2 teaspoon olive oil
- ½ cup sliced shallot or yellow onion
- Kosher salt and ground black pepper, to taste
Garnish
- Fresh chopped parsley or oregano
Instructions
- Slice the pork tenderloin into 1 ¼ to 1 ½ inch thick medallions, about 10-12 pieces. Place the sliced meat in a ziplock bag or large bowl.
- Whisk together the balsamic marinade ingredients and add the marinade to the pork tenderloin medallions, coating them evenly.
- Marinate for 30 minutes to 1 hour in the fridge. (See notes for marinating longer)
- Once marinated, remove the pork from the fridge and let it come to room temperature, about 15-20 minutes.
- Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. When the oil is hot and starts to sizzle, add the marinated medallions to the skillet (reserve leftover marinade) and let them cook for 3 minutes on the first side. Flip and cook an additional 3-4 minutes until they are golden brown then remove the medallions from the pan.
- Add the onion to the pan (there should be juices left from the pork) and sauté onion about 2 minutes or until slightly brown, scraping up the browned bits on the bottom of the pan.
- Add the remaining marinade sauce to the pan. Let it come to a high simmer for 1 minute, bubbling up, then return the medallions and baste them in the sauce. Let them simmer in the sauce for an additional 1 minute or the internal temperature reaches 145 F.
- Remove the pork from the skillet, letting it rest for 3 minutes after cooking to redistribute the juices.
- Plate the pork medallions and top with the reduced marinade, onion, and fresh chopped herbs. If desired, season with salt and black pepper.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Notes
Meal Prep Tips – The whole pork tenderloin or pork loin may be marinated in the fridge (sealed) for up to 1 day before slicing and cooking. For the best flavor, pop the pork in a resealable bag with the marinade and give it a turn now and then to ensure even coating.
Substitute Tips – If you are using pork loin vs pork tenderloin, here are a few cooking/prep tips.
- Pork loin is thicker, larger, and less tender because it has more fat, but you can lightly pound each piece with a meat mallet to achieve an even thickness of about 1 ¼ to 1 ½ inches. This helps it resemble the size and tenderness of tenderloin.
- Increase marinating time to at least 1–2 hours.
- Sear for 4–5 minutes per side (vs 3-4 minutes) over medium heat (step 5).
- Prep Time: 15 minutes
- Rest Time: 45 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stove top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5 ounce serving with marinade and onion
- Calories: 309
- Sugar: 7.6 g
- Sodium: 232.2 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 9.6 g
- Fiber: 0.6 g
- Protein: 28.9 g
- Cholesterol: 88.5 mg
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
Hi,
As I’m reading the comments, I’m seeing references to feta, olives, basil, but they’re not in the recipe. Did you remove them because they didn’t work, or something like that?
Hi Lynda! Apologies for the confusion. Those ingredients were in the older recipe as garnishes. We’ve since updated the recipe to simplify it, but feel free to add them back when plating!
Thanks so much for getting back to me. I’m looking forward to making this. I really love your idea of roasting potatoes in the marinade, then adding them to the meat afterwards.
Oh it’s so good! Let me know if you do try mixing the marinade with the potatoes!
oh no!! what happened to the balsmic pork medalions with zuchinni? I pinned it a couple years ago and make it often. The picture on my pin is the right one but when I click on it, it is a different recipe with potatoes. Is there a chance to get the old one back? I guess I should have written it down : (
Hi Susan! Don’t worry—we really didn’t change the recipe too much. I just updated the technique and tweaked a few seasonings to make it even better. You can definitely still use zucchini! I’ll send you the original 2017 PDF as well (it’s a bit outdated, but I want you to have it so you can keep it on hand). The updated version is so delicious in my opinion—I hope you’ll enjoy both!
We love pork tenderloin recipes, & those that use balsamic vinegar~ can’t wait to make this one! Do you have a special recipe for your roasted potatoes?
Keep me posted Terry! I think you’ll love it too! For the potatoes, I usually just toss them in the marinade then roast them for minutes at 425 F (depending on the type of potatoes you use) then add them to the pan after to meld flavors. Or you can air fry them like I do in this recipe. https://www.cottercrunch.com/leek-potato-pan-roast/
Fabulous, easy and delicious dinner. Loved that it was healthy and easy. So glad I stumbled upon this recipe. I will be looking for more inspiration.
Thanks for trying this recipe, Donna! So glad you enjoyed it. 🙂
We don’t especially care for cooked zucchini, but this was perfect. A very flavorful dish, nicely different.
I’m so glad! I need to remake this myself. 😉
I made this skillet meal this evening and thought it was delightful. Easy, quick, and so full of flavor.
Woohoo! Thanks for sharing your recipe experience with us, Lynn. So glad you enjoyed it! Happy eating. 🙂
I made this tonight, and my husband and I really enjoyed it. I followed the recipe but added fresh tomatoes and Parm, as I had no feta. This made for a tasty, easy, healthy dinner.
Ohh love the fresh parmesan and tomatoes! Good touch Susan!
Yum!
Looks perfect for whole 30!
I am loving all things Mediterranean everything right now! Can’t wait to make this!
I always love balsamic marinades. So tasty and so damn easy! Also, pork is underrated in skillet meals, loving how you used it here!
This looks so good! The olives and basil would add so much flavor!
This looks incredible! We don’t really eat that much pork as I tend to think of it as boring – but this looks ANYTHING but boring! <3
I don’t know why we never make pork. This sounds amazing! Vegas would love the olives. And you know we won’t skip the wine. ?
I think pork gets a bad wrap but I grew up on it. Pork loin IS AWESOME! And olives. always!
Please come make me dinner!!!!!! This looks so good.
let’s make dinner for each other!
So healthy and so delicious! I love one skillet meals, and I’m always looking for new ways to use pork. Looks perfect!
you’re the skillet queen!
Hahaha…its true skillets aren’t really a thing down here in NZ . And we are a tad weird by loving our spaghetti on toast…but it is so good . But I have a feeling it won’t even compare to the greatness of this dish though. I mean balsamic pork…yum.
OMG i love that you know this Kylie! Next up, balsamic Lamb Loin skillet for YOU!
One skillet dinners are my absolute favorite and the flavors in this one are calling to me. Especially the olives. Delicious!
I love skillet recipes! This looks delish! I love the other skillet recipes as well!
All those deilicious flavors are making me want to try this for sure!
Delicious * Apologises
This is such a beautiful skillet meal. Loving all the flavors!
You know I’m always down for one skillet meals!
I’m always looking for new pork recipes and this will be my next dish.
yay! keep me posted
I love the idea of flavoring pork with a balsamic marinade – so brilliant and so easy to whip out any night of the week! Skillet meals are my jam, especially on busy weeknights…I could do some serious damage to all of those one skillet meals!
OMG i was just leaving a comment on your curried lentil post. Were our ears burning? Haha! yay for skillets!
I love pork loin and ANYTHING balsamic! Can I come for dinner?!
coming right up!
We’ll be having something similar tonight! That pork that I made on Valentines Day just keeps on giving!
perfect! Friday night is made. 😉