Pan-Seared Pork Loin Medallions

By Lisa Schroeder
Published on: February 7, 2020

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Pork loin, like chicken breasts, is endlessly versatile and easy to cook. Sweet caramelized onions are a delicious accompaniment, although they take a little patience – about 20 minutes of frequent stirring. You can make big batches of caramelized onions ahead of time and refrigerate them for up to three days or freeze them, so you can get dishes like this on the table in no time.


1 ½ pounds boneless pork loin, trimmed and cut into about 10 (1/4-inch-thick) medallions

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¼ all-purpose flour

2 tablespoons vegetable oil

4 medium yellow onions (about 1 pound), thinly sliced, or 1 cup Caramelized Onions

1 cup pilsner beer (like Budweiser or Pilsner Urquell

1 cup Brown Veal Stock or canned low-sodium beef broth


Arrange the pork medallions on a rimmed baking sheet or large plate in a single layer. Sprinkle evenly with the salt (use less if using canned broth) and pepper. Place the flour in a shallow dish. Dredge each medallion in flour on both sides, shaking off the excess.

Place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the oil and heat until shimmering. Add the floured pork medallions in a single layer (do not crowd the pan) and sauté until golden on the first side (you may have to brown them in batches), 1 to 2 minutes. Use tongs or a fork to turn the medallions over and brown the other side until golden, 1 to 2 minutes more. Transfer the pork back to the baking sheet as they finish browning (it’s OK to use the baking sheet that had the raw meat because the pork will finish cooking later).

When the medallions are cooked and set aside, reduce the heat to medium-high and add the onions to the pan. Sauté until they start to color around the edges, about 5 minutes. Lower the heat to medium, and continue to cook until they are very soft, caramelized, and brown, about 15 minutes. If using already Caramelized Onions, add them instead and proceed to the next step.

Increase the heat to high and add the beer and veal stock to deglaze the pan, stirring with a rubber spatula or spoon to scrape up any browned bits. Simmer for about 2 minutes. Reduce the heat to medium-high and return the browned pork to the pan. Cook until the liquid is thickened and the pork is cooked through, about 3 minutes. Serve immediately.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother's Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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