Sautéed Pork Medallions with Southwest-Style Sauce

Chef Richard 6 Servings 35 minutes

The best and easiest Sautéed Pork Medallions with Southwest-Style Sauce you’ll ever make—and eat!


  • 2 ¼ pounds pork loin, trimmed
  • 1 recipe Southwestern-Style Sauce
  • 2½ tablespoons vegetable oil
  • 1½ teaspoons salt
  • ¾ teaspoon pepper
  • 2 garlic cloves, minced
  • 2 red peppers, cut into thin strips
  • 1 zucchini, cut into thin strips
  • 1 yellow squash, cut into thin strips
  • 1½ tablespoons jalapeño, finely diced

Southwestern-Style Sauce:

  • 2 garlic cloves, minced
  • 2 tablespoons shallots, minced
  • 1½ tablespoons tomato paste
  • 2 tablespoons Creole mustard
  • 1½ teaspoons black peppercorns, crushed
  • 2 cups chicken broth
  • 3 tablespoons maple syrup
  • ¼ cup cider vinegar
  • 2¾ teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 2½ teaspoons cilantro, chopped
  • 1½ tablespoons jalapeño, finely diced, for garnish


  • Slice the pork loin into 12 pieces. Prepare the Southwestern-Style Sauce as directed. While the sauce is reducing, heat a sauté pan with 1 tablespoon of oil over medium-high heat.
  • Season the pork with salt and pepper.  In two batches, sauté the pork medallions until golden brown and cooked throughout, about 3-4 minutes each side.  Remove the pork from the pan and hold it in a warm place.
  • Add the garlic to the pan and sauté for one minute.  Add the red pepper, zucchini and yellow squash and sauté for roughly 3-4 minutes.
  • Deglaze the skillet with 3 tablespoons of the reduced sauce.
  • Season the vegetables with salt and pepper as needed.  Finish the sauce with cilantro as directed in the recipe.  Serve the pork on a bed of the sautéed vegetables with the sauce spooned on top.  Garnish with jalapeño.

Southwestern-Style Sauce:

  • Heat ½ tablespoon of the oil in a sauté pan over medium-high heat. Sauté the garlic and shallots until aromatic, 1-2 minutes.
  • Add the tomato paste and cook until slightly browned, about 2 minutes.  Add the mustard, black peppercorns, chicken broth, maple syrup, vinegar, salt and pepper.  Simmer until mixture reduces to a sauce consistency, about 10 minutes.
  • Heat the oil in a skillet on medium-high heat. Sauté the medallions to the desired doneness, 1½ minutes for the first side and approximately 1 minute for the second side for medium.
  • Finish the sauce with the cilantro and serve over the tenderloin.  Garnish with the jalapeño.