Stove Top Pork Tenderloin Medallions with Chili Lime Sauce
Flavorful and quick cooking, this recipe is great for a weeknight or a special occasion.
Servings: 4 people
Calories: 348kcal
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
Don’t overcook: Pork tenderloin is lean and cooks quickly. Aim for a blush of pink in the center for the juiciest results.
Make ahead: You can make the sauce up to 3 days in advance and store in the fridge.
Freezer friendly: Combine raw pork medallions and chili lime sauce in a labeled freezer bag. Thaw overnight in the fridge and cook as directed.
Double the sauce: It’s fantastic drizzled over rice, roasted veggies, or grilled chicken.
Nutrition
Serving: 1serving | Calories: 348kcal
