Cast-Iron Pork Tenderloin Medallions

• Servings About 4 to 6
• Time About 25 minutes with the dry rub, or 1 to 2 1/2 hours if you marinate first

Ingredients

Pork and dry rub

• about 2 lb (907g) pork tenderloin, cut into 1-inch medallions
• 1 tsp (6g) salt (omit if using the marinade)
• 1/2 tsp (1g) black pepper
• 1 tsp (2g) smoked paprika
• 1 tsp (3g) garlic powder
• 1/3 cup (95g) BBQ sauce, for glazing

Marinade option (replaces the dry rub)

• 1/4 cup (54g) olive oil
• 3 Tbsp (45g) soy sauce or tamari
• 2 Tbsp (30g) apple cider vinegar
• 1 Tbsp (21g) honey
• 1 Tbsp (15g) Dijon mustard
• 3 (~9g) garlic cloves, minced
• 1 tsp (2g) smoked paprika
• 1/2 tsp (1g) black pepper, with no extra salt

Instructions

1. Pat the tenderloin dry and cut it into 1-inch medallions. If you are using the dry rub, season both sides with the salt, pepper, smoked paprika, and garlic powder.
2. If you are using the marinade instead of the dry rub, whisk the olive oil, soy sauce or tamari, apple cider vinegar, honey, Dijon, garlic, smoked paprika, and pepper (no extra salt). Marinate the medallions for 30 minutes to 2 hours, and not past 4 hours. Before cooking, pat them dry and discard the used marinade.
3. Heat a cast-iron skillet over medium-high. Cook the medallions for 3 minutes, flip, then cook 2 to 3 minutes more, until they reach 145°F.
4. Turn the heat to low. Brush on the BBQ sauce and let it glaze for 30 to 60 seconds. The honey in the marinade can brown fast, so keep the heat low for this step.
5. Rest 3 minutes, then serve.

Levers and swaps

• Seasoning: Dry rub of salt, pepper, smoked paprika, and garlic powder (used): fast weeknight method; Soy-honey-Dijon marinade: deeper flavor; rest 30 minutes to 2 hours, not past 4; Do not use the rub and the marinade together
• Soy: Soy sauce: classic salty depth; Tamari: same flavor, usually gluten-free; No extra salt with either, because the marinade is already salty
• Finish: BBQ glaze 30-60 seconds on low (used): sticky and savory; Skip the glaze: simpler, especially after the honey marinade; A thinner brush of sauce: less risk of scorching

From Travis's kitchen

Written November 9, 2026, including a later soy, honey, and Dijon marinade option that replaces the dry rub.

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