This Stove Top Pork Tenderloin Medallion Recipe is an easy to follow recipe that brings big delicious flavor under an hour.
The pork tenderloin is braised low and slow until it is tender. Our favorite thing about this recipe though is the sauce. The pork is braised in a white wine and onion sauce that just elevates this recipe into the top 10 favorite. Everyone in your house is going to love this recipe!
What is Pork Tenderloin and Why do we Love it?
Pork Tenderloin is a long, thin, boneless cut of meat that comes from the muscle that runs along the backbone of the pork. It’s a lean piece of the pork and has just the right amount of fat that help bring it a little flavor.
The fact that it is long and thin means that it also cooks very fast. This makes it a great addition to your weekday rotation. It comes together very easy, is very delicious, and it’s all done in one pot. A one pot wonder!
How to Cook Stove Top Pork Tenderloin Medallions
Pork Tenderloin can be made a few ways. We love to make it in the oven like in our Mojo Pork Tenderloin Recipe.
However making it on the stove top is pretty easy to do, and doesn’t take long. It’s very similar to how one would cook Boliche. The first step is to sear it on all sides, and then let it braise in a delicious liquid. The entire process from start to finish takes anywhere from 45 minutes to an hour.
After Yaya (my Abuela) passed away, I felt myself wishing I had watched her more and paid more attention to her when she was cooking. I called the next best thing in our family, my Tia Ata, and asked her if she would show me a few things to get me started in the kitchen. This was one of the first recipes she showed me, she called it Pork Boliche. She said that it was an easy to do very delicious recipe that was impossible to mess up and a good foundation for learning. It’s become a staple in our house, our kids love to pour the sauce on their rice.”Cristy
Our Tips for Making Your Stove Top Pork Tenderloin Medallions
- You can find Pork Tenderloins in the pork section of most markets. They come in a long narrow plastic wrap, and there are two pieces in each package.
- When you take them out of the package dispose of the juices, and examine them. Sometimes there’s a little too much fat, and you need to use a good pair of scissors or a knife to cut the fat off.
- Marinating them for up to a half hour before goes a long way. However they are very tender and you can season them and throw them right on the pan if you’re short on time and not miss a beat.
- Use a pan that is deep enough so you can braise the pork after you sear it.
- Make sure the pan is hot before you put in the pork, so that you get a nice brown color when you sear.
The only question left is what do you serve with your Stove Top Pork Tenderloin Medallions? We would say The Perfect White Rice and Tostones of course! You can also do our Roasted Vegetables for a little healthy spin.
Stove Top Pork Tenderloin MedallionsCourse: Entree
1 pack of 2 pork tenderloins
8 smashed garlic cloves
1 large yellow onion chopped large
1 cup of a dry white wine
1 tbsp salt
Pepper to taste
1 tbsp garlic powder
1 tbsp onion powder
1/2 cup of extra virgin olive oil
Parsley for garnish
- Peel the garlic, place it in a mortar or bowl, season it with a little bit of salt, and gently mash it down. Pour two tablespoons of olive oil and stir. Set aside.
- Generously season your pork with salt, pepper, garlic powder and onion powder. Then pour the olive oil and garlic mixture over it and using your hands make sure it gets all over the pork. Add a little more olive oil if you think it needs. Let it sit for 30 minutes if you can, but not mandatory.
- Put your pan on medium high heat and pour a little oil into the pan. Once it’s hot, place both porks into the pan and allow it to get a nice brown color. It will take 4-5 minutes, be patient. Move it from time to time to be sure it is not sticking too much. Once it has browned, flip it over and allow the same thing to happen on the other side.
- After about 3-4 minutes, pour in your wine. Move the pork around, and allow any brown bits to come off the bottom of the pan. Allow the wine to cook down on high for a few minutes, and then you can turn your heat down to medium/medium low.
- Throw in your onions and the garlic that may have stayed behind. Cover it and let it simmer for 30-40 minutes.
- Remove them from heat. Allow them to rest for 10 minutes, and then slice them to your desired thickness. Serve them with the sauce. This is not a suggestion. Sprinkle parsley if you’re fancy and enjoy!