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Juicy seared pork tenderloin medallions served with spring vegetables, roasted baby potatoes, mushrooms, peas, asparagus, cauliflower, carrots, and creamy lemon yogurt.

Seared Pork Tenderloin Medallions with Spring Vegetables and Roasted Baby Potatoes

Tender, golden-seared pork tenderloin medallions are served with crisp spring vegetables and roasted baby potatoes in a light lemon-butter vegetable stock glaze. A spoonful of thick lemon yogurt adds a cool, creamy finish, while parsley, chives, and olive oil make this colourful dinner feel fresh and a little special.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American / Contemporary American
Servings 4 people
Calories 907 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Large skillet
  • Cutting board
  • Sharp chef’s knife
  • Small mixing bowl
  • Large mixing bowl
  • Measuring cups and spoons
  • Tongs
  • Wooden spoon or spatula
  • Microplane or fine grater
  • Instant-read meat thermometer
  • Serving plates or shallow bowls

Ingredients
  

For the Roasted Baby Potatoes

  • 1½ pounds baby potatoes halved if large
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • 1 tablespoon chopped fresh parsley

For the Pork Tenderloin

  • 1 pork tenderloin about 1¼ to 1½ pounds
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme

For the Spring Vegetables

  • 2 carrots medium and cut into thick batons
  • 1½ cups cauliflower florets
  • 1 cup mushrooms sliced
  • 3 shallots peeled and halved
  • 1 cup asparagus pieces
  • 1 cup sugar snap peas
  • ¾ cup peas frozen
  • ¾ cup vegetable stock low-sodium
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest finely grated
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste

For the Lemon Yogurt

  • ½ cup Greek yogurt thick
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest finely grated
  • Pinch of salt

For Serving

  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Extra-virgin olive oil for drizzling
  • Lemon wedges optional

Instructions
 

Roast the Baby Potatoes

  • Preheat the oven to 425°F or 220°C. Line a large baking sheet with parchment paper.
  • Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper. Arrange them cut-side down on the baking sheet.
  • Roast for 25 to 30 minutes, turning once, until the potatoes are deeply golden and tender. Toss with chopped parsley before serving.

Prepare the Lemon Yogurt

  • In a small bowl, stir together the Greek yogurt, lemon juice, lemon zest, and a small pinch of salt.
  • Refrigerate until ready to serve. The lemon yogurt should taste fresh, creamy, and lightly tangy.

Season and Sear the Pork

  • Pat the pork tenderloin dry and remove any silver skin. Season it evenly with salt, black pepper, garlic powder, and thyme.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Add the pork and sear for approximately 2 minutes per side, turning until golden brown all over.
  • Reduce the heat to medium and continue cooking, turning occasionally, for another 8 to 12 minutes, or until the thickest part reaches 145°F or 63°C.
  • Transfer the pork to a cutting board and let it rest for at least 5 minutes before slicing it into thick medallions. The centre should remain juicy with a faint blush of pink.

Cook the Vegetables

  • While the pork rests, use the same skillet to prepare the vegetables. Add the carrots, cauliflower, mushrooms, and shallots. Cook over medium heat for 5 to 6 minutes, stirring occasionally.
  • Pour in the vegetable stock and scrape up the browned bits from the bottom of the pan. Cover and simmer for 4 minutes.
  • Add the asparagus, sugar snap peas, and frozen peas. Cook uncovered for another 3 to 4 minutes, until the vegetables are brightly coloured and just tender.

Make the Lemon-Butter Glaze

  • Stir the lemon juice and lemon zest into the vegetables. Add the butter and gently toss until it melts into the vegetable stock, creating a light, glossy glaze.
  • Taste and season with salt and black pepper. The vegetables should be lightly coated rather than sitting in a heavy sauce.

Assemble and Serve

  • Divide the glazed vegetables and roasted baby potatoes among four plates or shallow bowls.
  • Arrange the sliced pork tenderloin medallions over the vegetables. Add a small spoonful of lemon yogurt beside the pork.
  • Finish with chopped parsley, chives, a few drops of extra-virgin olive oil, and lemon wedges, if desired.
    • Use an instant-read meat thermometer and remove the pork tenderloin from the heat when it reaches 145°F or 63°C. This is the easiest way to keep seared pork tenderloin medallions juicy, tender, and perfectly cooked without drying them out.

Notes

  • For the juiciest pork tenderloin medallions, remove the pork from the heat when the centre reaches 145°F or 63°C. Let it rest before slicing so the juices stay in the meat.
  • Pat the pork tenderloin dry before seasoning. This small step helps it develop a better golden sear instead of steaming in the skillet.
  • Pork tenderloin and pork loin are not the same cut. Pork tenderloin is smaller, leaner, and cooks much faster, so avoid substituting pork loin without adjusting the cooking time.
  • Roast the baby potatoes cut-side down and leave a little space between them. This gives them crisp, browned edges and a soft, fluffy centre.
  • Add the asparagus, sugar snap peas, and frozen peas near the end of cooking. They only need a few minutes and should stay bright, fresh, and slightly crisp.
  • Cut the carrots and cauliflower into similar-sized pieces so the spring vegetables cook evenly.
  • Low-sodium vegetable stock works best in the lemon-butter glaze because it allows you to control the salt more easily.
  • Scrape up the browned bits from the skillet after cooking the pork. Those little bits add plenty of savoury flavour to the vegetables and light pan glaze.
  • The lemon yogurt should be served cold or at room temperature. Add it after plating rather than stirring it into the hot vegetables.
  • Chicken stock may be used instead of vegetable stock for a slightly richer pork tenderloin dinner.
  • Fresh lemon juice and zest give this easy pork tenderloin recipe its bright flavour. Bottled lemon juice will work in a pinch, but fresh lemon tastes much better here.
  • Leftover pork tenderloin can dry out quickly, so reheat it gently with a splash of stock and avoid high heat.

Nutrition

Calories: 907kcalCarbohydrates: 47gProtein: 104gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 319mgSodium: 1264mgPotassium: 3017mgFiber: 9gSugar: 9gVitamin A: 5946IUVitamin C: 83mgCalcium: 126mgIron: 8mg
Keyword Easy Pork Tenderloin Dinner, lemon butter pork tenderloin, pork tenderloin and roasted potatoes, pork tenderloin with vegetables, recipe, seared pork tenderloin medallions
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