Skillet Pork Medallions in a Lemony Tahini Sauce! Image 1
Food, Main Courses

Skillet Pork Medallions in a Lemony Tahini Sauce!

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Pork tenderloin is a brilliant cut of meat that’s relatively inexpensive compared to other cuts and can be sliced into medallions to create a delicious one-pan dinner, and this recipe for Skillet Pork Medallions in a Lemony Tahini Sauce is super tasty, and it’s done in minutes.

Slice a pork tenderloin into 2-inch thick pieces and dust them in a spice rub made from your pantry.  A quick sear in the pan creates a delightful crust and then, set them aside, while you whisk up the sauce.  Adding tahini and a few other ingredients is all that it takes for a sauce that’s rustic, creamy and lovely with pork.  The lemony flavors cuts through the hardiness of the meat and lightens things up a bit.

I added drained artichoke hearts and chickpeas to the sauce and nestled the pork medallions back into the pan for a quick finish before plating.  Fresh parsley sprinkled over top creates a contrast that this dish deserves.  It’s a delightful meal to enjoy on the weekends or weeknights when time is tight.

Skillet Pork Medallions in a Lemony Tahini Sauce! Image 2


1 1/4 pound pork tenderloin

2 teaspoons onion powder

2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 black pepper

1/2 cup tahini paste

juice of 1 lemon

1 clove garlic, minced

1 cup of warm water

2 tablespoons red wine vinegar

8 ounces artichoke hearts, drained

14 ounce can chickpeas

1/2 cup fresh parsley

olive oil for cooking

(Serves 4)

Skillet Pork Medallions in a Lemony Tahini Sauce! Image 3

To Prepare:

  1. Remove pork from packaging and pat dry with paper towels.  Slice into 2-inch thick pieces.
  2. Combine onion powder, salt, paprika, cumin, coriander, and pepper.  Sprinkle all, but 2 teaspoons over pork and rub into meat.
  3. In a large non-stick skillet, add 2 tablespoons olive oil and place over medium-high heat.  After 2 minutes, add pork medallions.  Cook for 3 minutes and flip to cook 3 more minutes.
  4. Remove medallions from pan and add tahini paste, juice of lemon, garlic, water and red wine vinegar.  Whisk to create a sauce cooking for about 2 mintues.  Add more water, if necessary to thin.
  5. Add artichokes and pork back into pan.  Toss with sauce gently.  Add chickpeas and stir.
  6. Sprinkle top of skillet with parsley before serving.  Enjoy!


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