If you’ve ever stood in your kitchen wondering what’s for dinner (again) — this easy stovetop pork tenderloin recipe is here to save the day.
These chili lime pork medallions are juicy, flavorful, and on the table in about 20 minutes. Perfect for busy weeknights, late suppers, or when you just can’t face another frozen pizza night.
The secret? Slicing pork tenderloin into medallions so they cook quickly and evenly on the stovetop. No oven required and no drying out!
Why You’ll Love This Recipe
- Fast and flavorful: This main dish is ready in 20 minutes.
- One pan: Easy cleanup (because no one has time for a pile of dishes).
- Simple ingredients: Nothing fancy here! It's just real food and bold flavor.
- Meal-prep friendly: The chili lime sauce can be made ahead or frozen with the pork for later.
Ingredients
Here’s what goes into this easy skillet pork tenderloin recipe:
- Pork tenderloin: This is a lean, tender cut of pork that cooks fast. Slice it into ¾-inch medallions for quick, even browning.
- Lime juice and zest: These add brightness and balance the richness of the pork.
- Honey: Just a touch for sweetness and a golden glaze.
- Olive oil: Keeps things moist and helps brown the meat.
- Cilantro and shallot: Bring freshness and depth.
- Chili powder: Adds a gentle kick. Chipotle chili powder brings smoky flavor, but regular chili powder works fine too.
How to Cook Pork Tenderloin on the Stove Top
1. Slice and season
Pat the pork tenderloin dry with paper towels. This helps the pork sear and brown easily. Slice into medallions about ¾-inch thick. Season both sides with salt and pepper.
2. Make the chili lime sauce
In a blender or food processor, combine the lime juice, olive oil, honey, apple cider vinegar, shallot, cilantro, onion, salt, chili powder and pepper. Note: This list looks long, but the blender is truly doing all the work here.
3. Brown the pork
Heat olive oil in a large skillet over medium-high heat. I love to use a cast iron skillet for this recipe. Add the pork medallions in a single layer (work in batches if needed). Sear for a minute or two per side, until golden brown.
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4. Add the sauce
Reduce the heat to medium and pour the chili lime sauce over the pork. Stir to coat and cook for another 4–5 minutes, or until the pork reaches 145°F using a digital meat thermometer. Don’t overcook the pork — a little pink in the center is perfectly safe (and keeps it juicy).
Remove from heat and let rest for a few minutes before serving — this helps the juices redistribute for tender, flavorful bites.
Make-Ahead and Freezer Tips
- Prep ahead: Slice the tenderloin and make the sauce earlier in the day. Store separately in the fridge until ready to cook.
- Short on time? Make the sauce in advance and refrigerate for up to 3 days.
- Freeze it: Add raw pork slices and the sauce to a freezer bag, label it, and freeze flat. Thaw in the fridge overnight before cooking.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
FAQS
Technically, yes, but it will take longer to cook and won’t be quite as tender. Pork tenderloin is best for quick stovetop recipes like this.
Use a meat thermometer — 145°F is the sweet spot for juicy, tender pork.
Yes, and I highly recommend it! It’s delicious drizzled over veggies, rice, or even grilled chicken later in the week.
What to Serve with Pork Medallions
Because this cooks quickly, pair it with sides that can keep up:
Recipe
Stove Top Pork Tenderloin Medallions with Chili Lime Sauce
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Ingredients
For the pork
- 1 ½ pounds pork tenderloin trimmed and sliced into ¾-inch medallions
- 2 Tablespoons olive oil plus more as needed
- salt and black pepper to taste
For the Chili Lime Sauce
- 3 Tablespoons fresh lime juice plus zest of 1 lime
- ½ cup olive oil
- 1 Tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 small shallot roughly chopped
- ¼ cup fresh cilantro
- ¾ teaspoon minced onion dried or fresh
- ½ teaspoon salt
- ¼ teaspoon chipotle chili powder or regular chili powder for milder flavor
- ½ teaspoon black pepper
Instructions
- Slice and season the pork: Pat 1 ½ pounds pork tenderloin dry and slice into ¾-inch medallions. Season both sides with salt and black pepper.
- Blend the sauce: In a blender or food processor, combine 3 Tablespoons fresh lime juice, zest, ½ cup olive oil, 1 Tablespoon honey, 1 teaspoon apple cider vinegar, 1 small shallot, ¼ cup fresh cilantro, ¾ teaspoon minced onion, ½ teaspoon salt, ¼ teaspoon chipotle chili powder, and ½ teaspoon black pepper. Blend until smooth and set aside.
- Sear the medallions: Heat 2 tablespoons 2 Tablespoons olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer (cook in batches if needed).Sear 1–2 minutes per side until golden brown.
- Add sauce and finish cooking: Pour the chili lime sauce over the browned pork. Reduce heat to medium and cook another 4–5 minutes, stirring occasionally, until pork reaches 145°F internal temperature.
- Rest and serve: Remove from heat and let the pork rest 3 minutes before serving. Garnish with extra lime zest or cilantro, if desired.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Mercedes says
Simple, tangy, and the olive oil really helped in making the tenderloin juicier. A saver.
Val - Corn, Beans, Pigs & Kids says
These look so good! I always love new pork recipes!