Pork Medallions And Peppers
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound (454 g) pork tenderloin, cut into 1-inch medallions
1 tablespoon (15 ml) olive oil
1 large red bell pepper, seeded, deribbed and sliced
1 large yellow bell pepper, seeded, deribbed and sliced
2 cloves garlic, peeled and minced
1 teaspoon (5 ml) finely minced fresh rosemary, plus 1 teaspoon (5 ml) for garnishing
1 teaspoon (5 ml) lime juice
2 teaspoons (10 ml) balsamic vinegar
- Sprinkle the salt and pepper on the pork medallions.
- In a large skillet that is already hot, heat the oil over medium-high heat and add the pork. Cook for 5 minutes and then flip.
- Reduce the heat to medium, add the peppers, garlic and 1 teaspoon (5 ml) of the rosemary, and cook for another 8 minutes, or until the pork is cooked through.
- Combine the lime juice and vinegar in a small bowl and pour over the pork. Top with the remaining 1 teaspoon (5 ml) rosemary.
NOTES: Never put oil or proteins into a cold skillet. Be sure that your skillet is hot when you add the oil and hot when you add the protein. This ensures that the meat cooks properly and you get a good sear on the outside. How do you test it? Sprinkle a little water in the pan as it heats. If the water beads up and rolls around in the pan, you are ready to cook. (For you science-minded folks out there, this is called the Leidenfrost effect.)
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Pork medallions and peppers is a bright one-skillet dinner that leans on sweet bell peppers, garlic, and rosemary. Tenderloin rounds cook in minutes, then finish alongside the peppers in a quick pan sauce of lime juice and balsamic vinegar. It's weeknight-fast but has the kind of flavor that makes everyone assume you fussed.
Pro Tips
- Cut the tenderloin into even 1-inch medallions so every piece hits 145°F at the same time — thicker rounds stay juicy, paper-thin ones dry out fast.
- Get the pan properly hot before the pork goes in; you want a quick sear on the first side, then a gentler finish once the peppers join.
- The lime juice and balsamic go in at the very end, off the strongest heat, so the vinegar brightens instead of turning sharp and the medallions get a glossy finish.
- Reserve a teaspoon of the fresh rosemary for garnish — raw rosemary sprinkled on top keeps its perfume in a way the cooked sprigs can't.
- Serve over cauliflower rice or alongside roasted sweet potatoes to soak up the pan juices.
Frequently Asked Questions
Can I use pork loin instead of tenderloin?
You can, but cut the medallions from a smaller loin and watch the clock closely — loin is leaner and less forgiving. Pull everything at 145°F internal and rest briefly.
What if I don't have fresh rosemary?
Use about one-third the amount of dried rosemary and add it earlier so it has time to soften in the pan's heat. Fresh really is best here though, since rosemary is a lead flavor.
How do I store leftovers?
Refrigerate the pork and peppers together for up to 3 days. Reheat gently in a skillet with a splash of stock so the medallions don't toughen.
Does this work with other vegetables?
Yes — zucchini, poblano strips, or red onion wedges all play nicely with the lime-balsamic glaze. Just cut everything to a similar size so it cooks evenly.
Recipe Card
Ingredients
Method
- Sprinkle the salt and pepper on the pork medallions.
- In a large skillet that is already hot, heat the oil over medium-high heat and add the pork.
- Cook for 5 minutes and then flip.
- Reduce the heat to medium, add the peppers, garlic and 1 teaspoon of the rosemary, and cook for another 8 minutes, or until the pork is cooked through.
- Combine the lime juice and vinegar in a small bowl and pour over the pork.
- Top with the remaining 1 teaspoon rosemary.
