Easy pan-fried pork medallions

Easy and quick pan-fried pork medallions made with pork tenderloin.

Easy and quick pan-fried pork medallions made with pork tenderloin

Easy pan-fried pork medallions made with pork tenderloin. Talk about fast food! Although there is a bit of planning and prep work that needs to be done for the recipe, the actual cooking is a breeze! If you organize it just so, this is the perfect meal to make your family during the week. Work and school and activities often make it difficult to get a healthy supper on the table, but you can definitely do so with these easy pan-fried pork medallions made with pork tenderloin. Trust us!

Easy and quick pan-fried pork medallions made with pork tenderloin.

Actually, trust our parents! This is a recipe they often make, and we can totally understand why. Pork tenderloin is a great cut of meat – it is so tender and flavourful. Our parents often double or triple this recipe and then invite us over for dinner. They also often drop this off at our homes when we return from work. Easy gets a whole lot easier, and we’re so grateful!

Easy and quick pan-fried pork medallions made with pork tenderloin.

How to make easy pan-fried pork medallions even easier!

Make this recipe in stages, so that you can have dinner on the table in a flash!

  • Prepare your marinade the night before and place your sliced pork tenderloin in the refrigerator. You can either store it in a bowl, or a sturdy plastic food storage bag.
  • As soon as you get home from work, drain your meat as described in the recipe. Go get changed, wash your lunch containers and set the table for dinner. Actually, get someone else to set the table! You work hard enough.
  • Next, while heating the oil in your frying pan, begin to pound your pork medallions with a meat tenderizer. Relive and relieve any frustrations at work while you are doing so.
  • You will have to fry your pork in batches, so pound only as many as fit in the pan. Begin to fry these and continue to flatten the rest. With mallet in hand, this is a good time to remind your family that they still haven’t set the dinner table.
  • The pork medallions will only take about 1 1/2 to 2 minutes per side. If you are able to multi-task (or delegate), get the sides going. Although we love to serve these easy pan-fried pork medallions with French fries, quicker options would be canned corn, vegetable rice (that you made the day before), or an easy Greek village salad. Some tzatziki and pita bread would also go great here.

What is Montreal steak spice?

Our parents love to use Montreal steak spice. They use it in the marinade for their pork souvlaki and on their grilled steak. They also use it in this recipe for easy pan-fried pork medallions.

Montreal steak spice, also known as Montreal steak seasoning, in a combination of various spices. It is based on the dry rub mix used to make Montreal smoked meat. Although the actual steak spice will vary depending upon the brand or restaurant making it, it is primarily made up of garlic, coriander, black pepper, cayenne pepper, dill seeds and salt.

How to flatten meat if you don’t have a meat tenderizer or mallet

If you don’t have a meat tenderizer or mallet, don’t let that stop you from making our easy pan-fried pork medallions. There are a few things you can use instead to help flatten your meat:

  • A rolling pin
  • A wine bottle
  • A can
  • A heavy book or bowl

It is always best to cover your meat with some plastic wrap before flattening it (especially if you use a book!).

Also, if you would rather not flatten your meat at all, that is okay too. Just adjust the cooking time. Thicker pork medallions will take a little longer to cook through.

Easy and quick pan-fried pork medallions made with pork tenderloin.

How to make homemade French fries

Start with great potatoes. Our parents like to use yellow-fleshed potatoes because they are slightly sweet. Don’t overcrowd your pan, and cook over medium high heat for about 15 to 20 minutes – depending on how large or small you cut your fries.

You can read all about making homemade French fries here.

How to serve easy pan-fried pork medallions

We love to serve our easy pan-fried pork medallions with some homemade fries, feta, olives and with a green salad. There are many other sides you can use of course, like our spinach salad with strawberries or some broccoli or rapini. Another one of the sides that we often turn to is Greek lemon rice. So good!

We also like to serve our pan-fried pork medallions in pita bread, rolled up with tzatziki, tomatoes, red onions and lettuce. They are also great sliced up and added to the top of a green salad. Another idea is to use them as a sandwich filling. They are so thin that they would go great in a sandwich with some Dijon mustard, lettuce, tomato, pickles and maybe even a slice of cheese.

Easy and quick pan-fried pork medallions made with pork tenderloin.

If you love this recipe, you’ll also enjoy these pork recipes too:

Pork with leeks (Hirino me praso)

Maple glazed pork tenderloin

Quick pork ragu with zucchini and Parmesan cheese

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Easy and quick pan-fried pork medallions made with pork tenderloin.
Easy and quick pan-fried pork medallions made with pork tenderloin.

Easy pan-fried pork medallions

Easy and quick pan-fried pork medallions
5 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 15 minutes
Marinating: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 945kcal
Author: Mia Kouppa



Pork medallions

  • 2 pork tenderloins, about 650 grams each
  • 1 tbsp salt
  • tsp Montreal steak spice
  • 1 tsp dry oregano
  • ½ tsp pepper
  • cup vegetable oil or olive oil
  • vegetable oil for frying
  • lemon wedges optional

French fries

  • 8 medium size potatoes (we like to use yellow flesh potatoes)
  • 1 tsp salt
  • vegetable oil for frying


For the pork medallions

  • Slice your pork tenderloin into thin medallions - approximately 1/2 inch thick. Your tenderloin will be easier to slice if it is slightly frozen.
    2 pork tenderloins,
  • Place your pork medallions into a bowl and toss with salt, Montreal steak spice, oregano and pepper. Next add the oil and mix well with your hands to coat all of the pieces evenly.
    1 tbsp salt, 1½ tsp Montreal steak spice, 1 tsp dry oregano, ½ tsp pepper, 1½ cup vegetable oil
  • Allow to marinate in the refrigerator for at least 30 minutes. You can also marinate your meat for longer if you prefer (up to a day).
  • Place a large colander over a bowl and drain your pork while reserving the marinade. Allow to drain for 15 minutes at room temperature. Discard the marinade.
  • Using a meat tenderizer or mallet flatten your pork medallions until they are about 1/4 inch thick.
  • Heat 1/4 inch of vegetable oil in a large skillet and fry the pork medallions in batches being careful not to overcrowd the pan. Fry for about 1 ½ to 2 minutes per side.
    vegetable oil for frying

For the French fries

  • Peel your potatoes and cut them into thin French fries. Heat enough oil in your pot to cook your French fries in two batches. When your oil is hot, add half your potatoes and fry until golden brown, about 15 - 20 minutes. The potatoes should be completely submerged in the oil; if they are not, add a bit more oil or remove some of the potatoes.
    8 medium size potatoes, vegetable oil for frying
  • Once cooked, transfer to a paper towel lined plate and sprinkle with some salt. Repeat with the remaining potatoes.
    1 tsp salt
  • Serve your pork medallions with a side of French fries and some lemon wedges. Enjoy!
    lemon wedges


Calories: 945kcal | Carbohydrates: 50g | Protein: 131g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 1904mg | Potassium: 3575mg | Fiber: 6g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 56mg | Calcium: 72mg | Iron: 8mg

Thanks for sharing!


  1. Susan Reed says:

    This sounds delicious and I have it marinating right now…but is it correct that there is no acid in the marinade? Thanks!

    1. miakouppa says:

      Sorry we didn’t see this earlier, but you seem to have figured it out! That’s right, no acid! We do sometimes squeeze some fresh lemon juice on top as we serve, but that’s it! xoxo Helen & Billie

  2. Absolutely delicious! No acid required though I did add some dried dill weed too!

    1. miakouppa says:

      So glad you loved it Susan! The addition of dill sounds great! xoxo Helen & Billie

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