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Dinner / Grilled Pork Medallions: The Ultimate Guide to Juicy Perfection

Grilled Pork Medallions: The Ultimate Guide to Juicy Perfection

July 13, 2025 by HaileyDinner

Grilled pork medallions: prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly seared pork, infused with smoky flavors and boasting a melt-in-your-mouth tenderness. This isn’t just dinner; it’s an experience.

While the exact origins of pork medallions are difficult to pinpoint, the art of grilling pork has been cherished across cultures for centuries. From the asados of South America to the yakitori of Japan, grilling has always been a way to bring people together over delicious food. These grilled pork medallions represent a modern take on this timeless tradition, offering a sophisticated yet approachable dish perfect for any occasion.

What makes these medallions so irresistible? It’s the perfect combination of simplicity and flavor. The pork tenderloin, known for its lean and delicate texture, is transformed into bite-sized morsels that cook quickly and evenly on the grill. The subtle sweetness of the pork is beautifully complemented by the smoky char, creating a symphony of flavors that dance on your palate. Whether you’re looking for a quick weeknight meal or an impressive dish to serve at your next gathering, these grilled pork medallions are guaranteed to be a crowd-pleaser. Plus, they’re incredibly versatile! Serve them with a vibrant salad, creamy mashed potatoes, or grilled vegetables for a complete and satisfying meal.

Grilled pork medallions this Recipe

Ingredients:

  • 1.5 lbs Pork Tenderloin, trimmed of silver skin
  • 2 tbsp Olive Oil, extra virgin
  • 1 large Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (e.g., Merlot, Cabernet Sauvignon)
  • 1 cup Beef Broth, low sodium
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Red Pepper Flakes (optional, for a touch of heat)
  • Salt and Black Pepper to taste
  • 2 tbsp Butter, unsalted
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Preparing the Pork Medallions:

  1. First, let’s get the pork ready. Pat the pork tenderloin dry with paper towels. This helps it sear nicely.
  2. Using a sharp knife, slice the tenderloin into medallions about 1-inch thick. You should get around 12-15 medallions.
  3. Place the medallions between two sheets of plastic wrap or in a large zip-top bag. Gently pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This tenderizes the pork and helps it cook evenly. Don’t overdo it; you just want to flatten them slightly.
  4. Season the medallions generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning; it’s crucial for flavor.

Making the Red Wine Reduction Sauce:

  1. Now, let’s move on to the star of the show: the red wine reduction sauce. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium heat. Make sure the skillet is nice and hot before adding the onions.
  2. Add the thinly sliced onions to the skillet and cook, stirring occasionally, until they are softened and caramelized. This usually takes about 8-10 minutes. The onions should be a deep golden brown and very fragrant. Caramelizing the onions is key to building a rich flavor base for the sauce, so be patient and don’t rush this step.
  3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Pour in the dry red wine. Be careful, as it might splatter a bit. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to the sauce.
  5. Let the wine simmer and reduce by about half. This usually takes about 5-7 minutes. The wine will thicken slightly and the alcohol will evaporate, leaving behind a concentrated flavor.
  6. Pour in the beef broth, balsamic vinegar, Dijon mustard, dried thyme, dried rosemary, and red pepper flakes (if using). Stir well to combine all the ingredients.
  7. Bring the sauce to a simmer and let it reduce until it thickens slightly, about 10-15 minutes. The sauce should be able to coat the back of a spoon. Stir occasionally to prevent sticking.
  8. Once the sauce has reached the desired consistency, remove it from the heat and set it aside. We’ll finish it off later.

Grilling the Pork Medallions:

  1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  2. While the grill is heating up, drizzle the remaining 1 tablespoon of olive oil over the pork medallions. This will help them get a nice sear.
  3. Place the medallions on the hot grill grates. Grill for about 3-4 minutes per side, or until they are cooked through and have a slight char. The internal temperature should reach 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy.
  4. Be careful not to overcook the pork, as it can become dry and tough. The goal is to have a slightly pink center for maximum tenderness and juiciness.
  5. Remove the grilled pork medallions from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Finishing the Red Wine Reduction Sauce:

  1. While the pork is resting, return the red wine reduction sauce to the skillet and heat it over low heat.
  2. Stir in the butter until it is melted and incorporated into the sauce. The butter will add richness and shine to the sauce.
  3. Taste the sauce and adjust the seasoning as needed. Add more salt and pepper to taste.

Serving the Grilled Pork Medallions:

  1. Place the grilled pork medallions on a serving platter or individual plates.
  2. Spoon the red wine reduction sauce generously over the medallions.
  3. Garnish with freshly chopped parsley.
  4. Serve immediately and enjoy! These medallions are fantastic with mashed potatoes, roasted vegetables, or a simple salad.

Tips for Success:

  • Don’t skip the resting time for the pork. It makes a huge difference in the tenderness.
  • Use a good quality red wine for the sauce. The flavor will really shine through.
  • Adjust the amount of red pepper flakes to your liking. If you don’t like spice, you can omit them altogether.
  • Make sure your grill is hot before adding the pork. This will help you get a nice sear.
  • Don’t overcrowd the grill. Cook the medallions in batches if necessary to ensure even cooking.
Variations:
  • Mushroom Sauce: Add sliced mushrooms to the skillet along with the onions for a delicious mushroom sauce variation.
  • Creamy Sauce: Stir in a tablespoon or two of heavy cream at the end for a richer, creamier sauce.
  • Herb Variations: Experiment with different herbs, such as sage or oregano, to customize the flavor of the sauce.
  • Marinade: Marinate the pork medallions for at least 30 minutes before grilling for even more flavor. A simple marinade of olive oil, garlic, herbs, and lemon juice works well.

Grilled pork medallions

Conclusion:

And there you have it! These grilled pork medallions are truly a game-changer for any weeknight dinner or weekend barbecue. I know, I know, you might be thinking, “Just another pork recipe?” But trust me on this one. The combination of the smoky char from the grill, the tender, juicy pork, and that incredible marinade creates a symphony of flavors that will have everyone asking for seconds. It’s quick, it’s easy, and it’s guaranteed to impress. What more could you ask for?

But the best part? This recipe is incredibly versatile! While I absolutely adore serving these medallions with a simple side of grilled asparagus and a lemon wedge, the possibilities are truly endless. Imagine them nestled in warm pita bread with a dollop of tzatziki sauce and some crisp shredded lettuce for a Mediterranean-inspired feast. Or, slice them thinly and toss them into a vibrant salad with mixed greens, crumbled feta cheese, and a tangy vinaigrette. They’re also fantastic served over creamy polenta or alongside roasted sweet potatoes for a heartier meal.

For variations, consider experimenting with different marinades. If you’re feeling adventurous, try adding a touch of chili flakes for a little kick, or a splash of maple syrup for a hint of sweetness. You could even swap out the herbs for different combinations – rosemary and thyme would be delicious, or perhaps a blend of oregano and basil for an Italian twist. Don’t be afraid to get creative and make it your own!

And speaking of making it your own, feel free to adjust the cooking time to your liking. I prefer my pork medallions cooked to medium, which is slightly pink in the center, but you can easily cook them longer if you prefer them well-done. Just be careful not to overcook them, as they can become dry. A meat thermometer is your best friend here! Aim for an internal temperature of 145°F (63°C) for medium.

I’m genuinely excited for you to try this recipe. I’ve made it countless times for family and friends, and it’s always a huge hit. It’s one of those recipes that you’ll find yourself reaching for again and again, whether you’re looking for a quick and easy weeknight meal or something special to serve at your next gathering.

So, what are you waiting for? Fire up that grill and get ready to experience the magic of these grilled pork medallions. I promise you won’t be disappointed.

And now for the most important part: I want to hear from you! Once you’ve tried the recipe, please come back and share your experience in the comments below. Did you make any variations? What sides did you serve with it? What did your family and friends think? I’m always eager to learn from your experiences and see how you’ve made the recipe your own. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy grilling!


Grilled Pork Medallions: The Ultimate Guide to Juicy Perfection

Tender grilled pork medallions smothered in a rich and flavorful red wine reduction sauce. A restaurant-quality meal made easy at home!

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Category: Dinner
Yield: 4-6 servings
Save This Recipe

Ingredients

  • 1.5 lbs Pork Tenderloin, trimmed of silver skin
  • 2 tbsp Olive Oil, extra virgin
  • 1 large Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (e.g., Merlot, Cabernet Sauvignon)
  • 1 cup Beef Broth, low sodium
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Red Pepper Flakes (optional, for a touch of heat)
  • Salt and Black Pepper to taste
  • 2 tbsp Butter, unsalted
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions

  1. Pat the pork tenderloin dry with paper towels.
  2. Slice the tenderloin into medallions about 1-inch thick (around 12-15 medallions).
  3. Place medallions between plastic wrap and pound to an even thickness of about 1/2 inch.
  4. Season generously with salt and freshly ground black pepper on both sides.
  5. Heat 1 tablespoon of olive oil in a large skillet (cast iron preferred) over medium heat.
  6. Add the thinly sliced onions and cook, stirring occasionally, until softened and caramelized (8-10 minutes).
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. Pour in the dry red wine and scrape up any browned bits from the bottom of the skillet.
  9. Let the wine simmer and reduce by about half (5-7 minutes).
  10. Pour in the beef broth, balsamic vinegar, Dijon mustard, dried thyme, dried rosemary, and red pepper flakes (if using). Stir well.
  11. Bring the sauce to a simmer and let it reduce until it thickens slightly, about 10-15 minutes. Stir occasionally.
  12. Remove from heat and set aside.
  13. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.
  14. Drizzle the remaining 1 tablespoon of olive oil over the pork medallions.
  15. Place the medallions on the hot grill grates. Grill for about 3-4 minutes per side, or until they are cooked through and have a slight char. The internal temperature should reach 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy.
  16. Remove the grilled pork medallions from the grill and let them rest for a few minutes before serving.
  17. While the pork is resting, return the red wine reduction sauce to the skillet and heat it over low heat.
  18. Stir in the butter until it is melted and incorporated into the sauce.
  19. Taste the sauce and adjust the seasoning as needed. Add more salt and pepper to taste.
  20. Place the grilled pork medallions on a serving platter or individual plates.
  21. Spoon the red wine reduction sauce generously over the medallions.
  22. Garnish with freshly chopped parsley.
  23. Serve immediately.

Notes

  • Don’t skip the resting time for the pork.
  • Use a good quality red wine for the sauce.
  • Adjust the amount of red pepper flakes to your liking.
  • Make sure your grill is hot before adding the pork.
  • Don’t overcrowd the grill.

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