These Pork Medallions with Ginger Ale Sauce are a simplified, weeknight version of the roasted pork recipe my entire family raves about!
Here’s the deal with this recipe. It’s a lazy, short cut version of this amazing pork roast I made years ago for my mom’s birthday. And you know what, it’s just as good! The birthday dinner story: My step-dad gave me a 4 pound pork loin roast (bone-in) and asked me to make dinner with it since he would be home in enough time to get in in the oven. I marinated that sucker all day, took it to my mom’s cooked it, turned the cooking marinade/juice mixture into a sauce, and BAM! Magic happened. My aunt and grandpa were in town for the dinner, and they are still talking about it… four years later.
Fast forward to two nights ago. I had a pork tenderloin in the freezer and I had bought a boneless pork loin roast (on sale! woo!) the other day too. The day I planned to make the roast, it got later and later in the day, the dishes were staring at me, and a roast just wasn’t going to happen. But the tenderloin was defrosted and that was good enough for me. I skipped the roasting, cut the tenderloin into medallions (fancy name for mini pork chops) and made the roast marinade into a sauce.
And you know what? It was really good. Mike totally took me surprise and after the first gave a big, “This is awesome!” while I was still putting around the kitchen. Score! So you can either go full roast or try this streamlined version, but either way this recipe is a winner!
- One 1 to 2 pound pork tenderloin
- 1 tablespoon butter
- Salt and pepper, to taste
- 2 cups ginger ale (I used Canada Dry)
- ¼ cup soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2½ tablespoons flour
- Heat a medium saucepan over medium heat. Add 2 tablespoons butter, and melt. Whisk in flour, and allow to cook for 1 minute.
- In a medium bowl stir together ginger ale, soy sauce, garlic powder, onion powder, and lemon juice. Slowly pour ginger ale mixture into roux, whisking constantly. Keep whisking to remove any lumps. (Start your medallions now and everything will finish around the same time.)
- Cook for 5 to 10 minutes, whisking often, until sauce thickens. Season with salt and pepper to taste, if desired. Keep warm of low heat until ready to serve, stirring occasionally.
- Heat a large skillet over medium to medium-high heat. Add 1 tablespoon butter and melt.
- Cut your pork tenderloin into ½-inch medallions. (I got about 10 pieces from our tenderloin.) Lay the medallions flat on the cutting board and season with salt and pepper to taste.
- Place as many medallions as will fit in your skillet, seasoned side down into the hot skillet, and cook for 3 to 4 minutes on each side, or until the meat turns white half way up the sides. Turn only once. Remove cooked medallions to a plate and cover loosely with foil while you cook the rest of the medallions.
- Pour sauce over cooked medallions for serving.