From the roundup: 22 Quick 30 Minute Dinner Recipes for Busy Nights

Honey garlic pork tenderloin medallions have become my go-to on nights when I forgot to thaw anything until 5 p.m. Slicing the tenderloin into rounds instead of roasting it whole cuts the cook time down to about six minutes of actual searing, which means dinner is genuinely on the table in under 30 minutes, not the aspirational kind of under 30 minutes where you still have four things going at once.

The pan sauce comes together in the same cast iron skillet right after the pork comes out. You scrape up the browned bits, pour in the honey and soy mixture, stir in a little cornstarch slurry, and it thickens in under a minute. I have burned it by walking away to referee an argument between two of my kids, so stay at the stove for that part. It goes from glossy to scorched faster than you expect.

This works over rice on a regular Tuesday or over mashed potatoes when someone needs a little more comfort. The leftovers hold up well too, which is not always true of pork.

Why you will love this

Slicing the tenderloin into 1-inch medallions means it cooks through in about 6 minutes total instead of 25 or more in the oven.
The honey garlic sauce uses the same skillet and takes less than 2 minutes to thicken, so cleanup stays minimal.
Pork tenderloin is one of the leaner, more affordable cuts at most grocery stores and it stays tender when you pull it at 145 degrees F.
The sauce has enough savory depth from the soy and garlic that it does not taste like a simple honey glaze.
It works over rice, mashed potatoes, or egg noodles depending on what is already in the pantry.

Tips for success

Get the skillet genuinely hot before the pork goes in. Two full minutes over medium-high heat matters here. If the pan is not hot enough, the medallions will steam instead of sear and you will not get that crust.
Do not move the medallions once they hit the pan. Let them sit for a full 2 to 3 minutes. They will release on their own when they are ready. If they stick when you try to flip, give them another 30 seconds.
Pull the pork at 145 degrees F and rest it for 3 minutes before adding it back to the sauce. It carries over and finishes while you build the glaze, and it stays juicy instead of drying out.
Stir the cornstarch slurry again right before you pour it in. Cornstarch settles to the bottom of the bowl quickly, and if you pour in mostly water the sauce will not thicken properly.

If the sauce turns out thin or too sweet

Thin sauce usually means the cornstarch slurry was not stirred well before adding, or the heat was too low. Bring it back up to a steady bubble and stir for another 30 to 60 seconds.
If it tastes too sweet, add a small splash more rice vinegar or soy sauce. Taste as you go.
If it reduces too fast and starts to look sticky before the pork goes back in, add a tablespoon of water and stir over low heat to loosen it.

Substitutions

Chicken thighs or breasts pounded to an even thickness work well in place of pork. The cook time stays similar but check for 165 degrees F internal temperature. For a gluten-free version, swap the soy sauce for coconut aminos in the same amount. Maple syrup replaces honey in equal measure and adds a slightly deeper flavor. Apple cider vinegar stands in for rice vinegar without any issue, which is what I use half the time anyway since I always have it on hand.

If you are out of fresh garlic, stir 1 teaspoon of garlic powder directly into the honey soy mixture before cooking. It will not be quite the same but it works on a weeknight when the garlic cloves have all sprouted.

Make-ahead and storage

You can slice the tenderloin into medallions up to a day ahead and keep them covered in the refrigerator. The sauce ingredients can be whisked together and stored in a small jar in the fridge at the same time, so when you are ready to cook it is closer to a 10-minute job. Store cooked medallions and sauce together in an airtight container in the refrigerator for up to 4 days.

To reheat, put the medallions and sauce in a covered skillet over medium-low heat with a tablespoon of water added to loosen the glaze. Low and slow here keeps the pork from getting rubbery. I would skip freezing the finished dish since the sauce texture changes and the pork tends to dry out on reheating from frozen.

Brittany Stage