Marinated Pork Medallions

Martin Luther King Day and a day off school, which I spent making tamales for the first time in my life. It was a project I had been thinking about for a year — the kind of all-day thing that requires a specific kind of free day and the willingness to make something that requires practice to get right. I made them with Kristin, who drove over from Wicker Park, and we spent five hours in the warm ivory kitchen with masa and pork filling and corn husks and the particular meditative quality of repetitive manual work that I have come to treasure.

The tamales were imperfect on the first round — the masa too thick in some, the fold too loose in others. By the third tray we had the rhythm. Steamed for an hour, golden and firm, peeled open to reveal the pork filling that had been braising since 8 AM. They were genuinely good. Kristin ate four. I ate three and saved the rest for Ryan, who came home to find a plate of tamales on the counter and a note that said "you are welcome." He ate five and texted me thank you approximately three separate times.

Kristin and I talked for most of the five hours the way we only do when our hands are busy. She and David are serious. More serious than I had tracked from the outside. She said she thinks he might propose. I said I think that too, I have been watching him for two months. She said she did not know how to feel about it. I said yes she did. She was quiet for a moment and then said yes she did. Sometimes the right question is the only answer you need.

Waiting, week three. Still fine. Still grounded. Teaching and cooking and being married and watching my sister fall in love and eating tamales on a January holiday. This is the life. I mean it every time I say it.

The pork was the thing. We started braising it at 8 AM and by the time Kristin and I had found our rhythm with the masa and the corn husks, the whole kitchen smelled like something ancient and right. If you want to carry that same slow-cooked pork energy into a meal that doesn’t require a full holiday and a willing sister, these marinated pork medallions are the answer — all the depth and tenderness, none of the five-hour commitment. I make them now on ordinary Tuesdays and think about that warm ivory kitchen every single time.

Prep Time: 15 minutes (plus 2 hours marinating) | Cook Time: 15 minutes | Total Time: 30 minutes active | Servings: 4

Ingredients

1 1/2 lbs pork tenderloin, cut into 1-inch medallions
3 tablespoons olive oil, divided
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Fresh flat-leaf parsley, chopped, for garnish

Instructions

Make the marinade. In a medium bowl, whisk together 2 tablespoons olive oil, garlic, soy sauce, Dijon mustard, honey, thyme, smoked paprika, salt, and black pepper until fully combined.
Marinate the pork. Add pork medallions to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Rest before cooking. Remove the pork from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout.
Sear the medallions. Heat remaining 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Working in batches if needed, add medallions without crowding the pan. Cook 3 to 4 minutes per side until a deep golden crust forms and the internal temperature reads 145°F on an instant-read thermometer.
Rest and serve. Transfer medallions to a plate, tent loosely with foil, and let rest 5 minutes before serving. Garnish with fresh parsley and serve immediately.

Nutrition (per serving)

Marinated Pork Medallions — The Filling That Started at 8 AM