These Pork Tenderloin Medallions with Garlic Butter are juicy, tender, and smothered in an herby butter that takes them over the top. This dish is absolutely easy enough for a weeknight meal but also special enough for entertaining, too!
Ingredients
2 pound pork tenderloin , this generally has 2 small tenderloins
1 teaspoon coarse kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 cup unsalted butter , 2 sticks
4-6 cloves fresh garlic , minced
1 shallot , minced
1 tablespoons fresh sage
1 tablespoon fresh thyme leaves
1 tablespoon flat parsley
1 tablespoon fresh rosemary
1 lemon , zested and cut into wedges
2 teaspoons worcestershire sauce
1/2 teaspoon coarse kosher salt
Directions
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil for easy clean up. Prepare the garlic herb butter (below).
Unwrap the 2 pound pork tenderloin and pat dry with paper towels. Set on the prepared baking sheet and set aside.
In a small bowl, combine the 1 teaspoon coarse kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika. Rub both tenderloins with the rub mixture.
Place the pork into the oven, cooking at 450°F for 5 minutes, then reducing the oven temperature to 350°F. Continue to roast for 15 minutes. Baste with a tablespoon of the butter mixture and then return to the oven for 5 minutes.
Remove from the oven and allow to rest for 5-8 minutes.
On a cutting board, cut into 1-inch slices. Serve over mashed potatoes, smothering with additional herb garlic butter.
