Savory BBQ Pork Medallions
This BBQ Pork Medallions recipe is always a hit at our house. It’s a simple recipe, but it has so much flavor!
I’ve been on a bit of a pork tenderloin kick lately! Why? Because it’s affordable, and I think it barbecues up super well. Pork Tenderloin Medallions are basically small steaks cut from a pork tenderloin. They are fun to work with because they cook super quick, and because of their smaller size, you can easily get a super nice sear and crust on the tender cuts of pork.
In this recipe, I rub the pork in a simple barbecue rub, then quickly sear the medallions to get a nice crust going. You can do this either on the stovetop or the grill. I have instructions for both below. Then, I finish the pork in a simple apple cider vinegar and brown sugar based sauce under it’s tender.
To make this recipe, you will buy a whole pork tenderloin and break it down into individual medallions. Before cutting the medallions, please remove the silver skin. This is the shiny white membrane that you see running down the side of the tenderloin.
It does NOT break down while cooking and makes for very tough eating! Slide a sharp knife just underneath the membrane and carefully angel the blade upward while pulling the silver skin away from the meat. It may take a few tries to removal all of it, but it’s worth the extra time.
Recipe Variations and Additions
There are a few ways you can customize these juicy pork medallions! Try:
- Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Stir in a tablespoon of butter at the end of for a richer, more velvety sauce.
- Add sliced onions when you sear the pork.
- If you don’t have apple cider vinegar, you’re welcome to use white vinegar. You can also use chicken broth or vegetable broth in a pinch.
Need more pork tenderloin recipes? I recommend my Grilled Bacon Wrapped Pork Tenderloin, Roasted Pork Tenderloin or Bourbon Pork Tenderloin.
Serving Suggestions
These tender pork medallions are wonderful with any side you’d typically serve at a barbecue! I recommend a vinegar coleslaw, mac and cheese and cornbread for a true barbecue meal.
You can also serve the pork loin over rice, buttered noodles or mashed potatoes.
Leftover pork can be chopped up and served on salads or in wraps!
Storing Leftover Pork Tenderloin Medallions
Allow any leftover pork to cool to room temperature and transfer it into an airtight container. Store leftovers in the refrigerator for up to 3 days. Or, freeze for up to 3 months in a gallon-sized Ziploc freezer bag.
I recommend gently reheating in the skillet on low-medium heat, or quickly reheat in the microwave for 30 second intervals.
I hope you love this pork medallions recipe! If you give it a try, let me know how it went in the comments below.
Savory BBQ Pork Medallions
Ingredients
- 1 pound pork tenderloin, silver skin removed and sliced into 1-inch-thick medallions
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 Tablespoon olive oil
- 1 cup barbecue sauce, brown sugar or honey based
- 2 Tablespoons apple cider vinegar
- Fresh parsley, fresh thyme, fresh rosemary or oregano (optional, for garnish)
Equipment
Instructions
- Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1-inch thick medallions.
- Season with salt, pepper, paprika, and garlic powder.
- Stovetop: Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2 minutes on each side. They should be sizzling when they touch the oil. If they don’t sizzle right away, remove the pork and allow the oil to heat up before re-adding. Scrape the bottom of the pan to loosen any browned bits. Add barbecue sauce and vinegar to the pan. Toss the medallions in the sauce and let simmer for 3-5 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit using an instant read meat thermometer.
- Grill: Heat grill to medium-high heat, about 400 degrees Fahrenheit. Place rubbed pork medallions directly on an oiled grate. Add BBQ sauce and apple cider vinegar to a small bowl, and whisk to combine. Grill the medallions for 3-4 minutes per side. Then, grill and baste with the BBQ sauce for an additional 1-2 minutes per side, or until the pork reaches an internal temperature of 145 degrees Fahrenheit using an instant read meat thermometer.
- Garnish with chopped parsley, if desired. Serve and enjoy.
