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Carrabba's pork medallions recipe delivers that signature Italian-American restaurant flavor right in your home kitchen. The secret lies in thinly sliced pork loin seared to perfect medium-rare doneness, then finished with a rich garlic-herb butter that melts into every bite.
I've been perfecting this technique for years, and it never fails to impress—just like the original.
What sets these apart is the high-heat sear that creates a caramelized crust while keeping the interior tender, followed by a quick rest to lock in juices. The garlic-herb butter isn't just melted—it's infused with toasted garlic and fresh herbs, creating that signature Carrabba's flavor profile.
This method transforms simple pork chops into a restaurant-worthy dish with minimal effort.
By the time you plate these medallions, you'll have golden-brown seared edges, tender pink centers, and that irresistible garlic butter pooling on top. The sauce clings perfectly to each slice, delivering the same bold flavors you remember from your favorite Italian-American spot.
Serve with roasted potatoes or a fresh arugula salad for the full experience.
This recipe maintains Carrabba's signature balance of richness and freshness, using only quality ingredients and professional techniques. The result is pork that's impossibly tender yet holds its shape, with a sauce that's rich but not heavy.
Ready in just 20 minutes, it's the perfect weeknight dinner that feels like a special occasion.
Ingredients for carrabba's pork medallions
Thinly sliced pork loin, rich garlic-herb butter, and restaurant-quality searing technique—this is how you recreate Carrabba's signature medallions at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 1 ¼ lb | Center-cut, thinly sliced into medallions |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and smashed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, fresh preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging |
| Fresh Lemon Juice 🍋 | 1 tbsp | From 1 small lemon |
The pork loin makes all the difference here. Center-cut is key—it's more tender and holds its shape better than regular pork loin. Most butchers will slice it for you, but if you're doing it yourself, ask for 1/4-inch thick slices. Look for a cut with good marbling; Whole Foods or your local butcher shop usually have the best quality. If you can't find center-cut, regular pork loin works in a pinch, but you might need to trim excess fat. The medallions should be uniform in size—about 3/4-inch thick—for even cooking.
No fresh rosemary? Dried rosemary at half the amount works, but fresh gives that signature Carrabba's aroma. The butter needs to be cold for that perfect sear—take it out of the fridge 20 minutes before cooking. Running out of parsley? Fresh cilantro or basil can stand in, though parsley's bright flavor is classic. The flour is just for dredging, so any all-purpose brand will do. For extra restaurant flair, add a pinch of smoked paprika to the flour before dredging—it mimics the subtle smokiness of Carrabba's kitchen.
Keep the sliced pork in the fridge until ready to cook—it won't dry out. The garlic-herb butter can be prepped ahead and stored in the fridge for up to 3 days, though it's best used fresh. These medallions reheat beautifully—just warm in a skillet over medium heat for 2-3 minutes. For a crowd, double the recipe—just make sure your skillet is big enough to avoid overcrowding. The secret to perfect medallions? Don't skip the rest after searing—let them sit for 5 minutes before serving.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this one—just slice the pork into even medallions (no fancy carving skills needed), sear them in butter, and let the garlic and rosemary do their magic. Honestly, the hardest part is waiting for the butter to melt.
- Restaurant-Quality Taste: That crispy butter crust with the tender inside? Chef’s kiss. The rosemary and parsley brighten it up so much, it’s like Carrabba’s brought the flavor home—without the wait.
- Weeknight to Weekend: Make a big batch on Sunday and reheat for lunches all week. It’s just as good cold as it is hot, and the leftovers taste like you put in effort (even if you didn’t).
- Budget-Friendly Luxury: Pork loin stretches far, and butter and herbs are cheap enough to make this feel special without breaking the bank. I’ll be real: it’s my go-to when I want to impress someone without stressing.
Step-by-step instructions for Carrabba's pork medallions
Here's how to recreate that signature restaurant flavor at home—juicy medallions with a golden crust and rich garlic-herb butter.
Prepare the Pork Medallions
Start by slicing the 1.25 lb pork loin into ½-inch thick medallions—about 4 pieces total. I use a sharp boning knife for clean cuts that cook evenly. Pat each medallion dry with paper towels to remove any moisture, which helps create that perfect sear later.
Season both sides generously with 1.5 tsp kosher salt and 0.5 tsp ground black pepper. Let them sit at room temperature for 15 minutes while you prep the rest. This ensures even cooking and prevents chilled centers. The salt will draw out moisture, creating a better crust when seared.
Create the Garlic-Herb Butter
In a small bowl, combine the 0.5 cup cold unsalted butter (cut into 1-inch cubes), 6 smashed garlic cloves, 1 tbsp finely chopped fresh rosemary, and 1 tbsp fresh lemon juice. Mix gently with a fork until just combined—you want the butter to remain slightly chunky. This mixture will melt into a luxurious sauce while keeping the medallions tender.
Set the butter mixture aside while you sear the pork. The cold butter will help regulate heat during cooking, preventing the medallions from overcooking. I like to press the garlic into the butter slightly with the fork—this ensures maximum flavor infusion when it melts.
Sear the Medallions to Perfection
Heat a large skillet over medium-high heat until hot, then add 1 tbsp extra-virgin olive oil. Once shimmering, add the pork medallions in a single layer—don't crowd the pan. Cook for 2-3 minutes per side until they develop a deep golden brown crust and reach an internal temperature of 140°F (they'll finish cooking in the butter).
Here's the thing—you'll know they're ready when they release easily from the pan. If they stick, don't force it; let them cook another 30 seconds. Transfer the medallions to a warm plate and tent loosely with foil to keep warm while you finish the sauce.
Finish with Garlic-Herb Butter
Reduce the heat to medium-low and add the garlic-herb butter mixture to the same skillet. Let it melt slowly, stirring occasionally, for 2-3 minutes until it turns a beautiful golden color. The butter should coat the back of a spoon and smell intensely aromatic—this is your signal it's ready.
Return the medallions to the skillet and spoon the melted butter evenly over them. Let them sit for 1 minute to absorb the flavors. Sprinkle with 0.25 cup chopped fresh parsley just before serving for a pop of color and freshness. The medallions should be tender on the inside with a crispy exterior, perfectly coated in that rich garlic-herb butter.
Rest and Serve Immediately
Transfer the medallions to a warm serving platter and let them rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve with your choice of sides—roasted vegetables, crusty bread, or a fresh arugula salad to cut through the richness.
Real talk: the sauce will thicken slightly as it cools, but a quick toss with a splash of warm water will restore its silky consistency. These medallions are best served immediately while the butter is still meltingly delicious—don't let them sit too long or the sauce will separate.
Pro Tips For Making Carrabba'S Pork Medallions
- SEAR HOT, REST LONGER: The pork medallions need screaming heat—cast iron or stainless steel, no nonstick. After searing, don’t rush the pan sauce; transfer the meat to a plate, tent loosely with foil, and let it rest for a solid 5-10 minutes. I used to skip this and ended up with dry slices every time.
- MINCE GARLIC FINE: Skip the rough chop—Carrabba’s version uses minced garlic, not just smashed cloves. Pulse it in a food processor or finely chop with the flat of your knife. This makes the sauce silky instead of speckled with texture. (Yes, even if you’re impatient like me.)
- BUTTER IN STAGES: Don’t dump all the butter in at once. Start with 1 tablespoon to sear the pork, then add the rest after removing the meat. This keeps the sauce from turning into a greasy mess. I learned this the hard way when I tried to deglaze with cold butter—disaster.
- SALT THE PORK TWICE: Season the pork medallions before searing, but don’t go overboard—you’re adding unsalted butter later. After resting, give them another pinch of salt right before plating. This balances the rich butter and garlic without overpowering. (Your future self will notice the difference.)
Creative variations of this dish
Southern BBQ Twist
Swap the garlic-herb butter for a smoky-sweet Carolina-style glaze—mix ¼ cup apple cider vinegar, 2 tbsp honey, 1 tbsp hot sauce, and 1 tsp smoked paprika.
Brush this over the medallions after searing and broil for 2 minutes to caramelize. The tangy-sweet contrast with the pork’s richness is pure Southern magic. 🌶️
For extra authenticity, serve with crispy slaw—shred 2 cups cabbage, 1 carrot, and toss with ¼ cup buttermilk ranch and a pinch of cayenne. This keeps the dish light while honoring BBQ traditions. I’ve tested this combo at my Atlanta smoker, and it’s a crowd-pleaser every time.
Italian-Inspired Upgrade
Transform these medallions into pork scaloppini by adding 1 tbsp capers and 2 tbsp white wine to the garlic-herb butter. Deglaze the pan with the wine after searing, then reduce by half before adding the butter. The briny capers and wine elevate the dish to a restaurant-worthy Italian bistro style.
Pair with sun-dried tomato pesto on crusty bread—just blend 1 cup sun-dried tomatoes, 1 cup basil, ½ cup walnuts, and ¼ cup Parmesan. This adds a Mediterranean flair while keeping the prep simple. Trust me, your dinner guests will think you’re a professional chef. 🍷
Spicy Asian Fusion
Infuse the garlic-herb butter with 1 tbsp gochujang and 1 tsp grated ginger for a Korean-inspired kick. After searing, toss the medallions in the spicy butter and finish with 1 tbsp toasted sesame seeds and sliced green onions. The heat balances the richness beautifully.
Serve with cucumber kimchi salad—toss 2 cups shredded cucumber with ¼ cup kimchi juice, 1 tbsp rice vinegar, and 1 tsp sesame oil. The crisp, tangy salad cuts through the fatty pork and adds a refreshing contrast.
This fusion is what I serve at my farm dinners—it’s a hit with both BBQ lovers and sushi fans. 🌿
Weeknight Hack
For a 5-minute shortcut, use pre-sliced pork medallions from your butcher (many shops slice pork loin for you). Skip the garlic-herb butter and use 2 tbsp olive oil, 1 tsp garlic powder, and ½ tsp Italian seasoning instead.
Sear as directed, then finish with a splash of lemon juice and fresh parsley. It’s not fancy, but it’s foolproof for busy nights. ✨
Double the batch and store leftovers in an airtight container with a paper towel to absorb moisture. Reheat in a skillet for 2-3 minutes—the butter will remelt, and the medallions stay tender.
This is my go-to for meal prep when I’m feeding a crowd after a long day at the smoker.
Nutrition facts
Frequently asked questions
Can I use pork chops instead of pork loin for these medallions?
Pork loin works best for medallions because it's leaner and more tender, but you can use bone-in pork chops if that's what you have. Just slice them ½-inch thick and remove any large fat deposits. The cooking time will be slightly longer—aim for 3-4 minutes per side—since the bone conducts heat differently. For best results, choose chops with a thin bone to avoid uneven cooking.
How do I know when the pork medallions are fully cooked?
Use a meat thermometer to check for doneness—the internal temperature should reach 140°F for medium-rare (the perfect restaurant-style finish). The medallions will continue cooking slightly in the garlic-herb butter, so pull them out when they're just below your desired doneness. For medium doneness, aim for 145°F. Never overcook—they should be tender with a slight pink center.
Can I make the garlic-herb butter ahead of time?
Yes, but with a few key adjustments. Prepare the butter mixture up to 2 days ahead and store it in an airtight container in the fridge. When ready to use, let it sit at room temperature for 30 minutes before cooking so the butter softens slightly. For best flavor, use it within 3 days—freshly made butter has more vibrant garlic and herb notes. If you notice the butter separating, gently warm it in a bowl of warm water to re-emulsify.
What's the best way to reheat leftover pork medallions?
Reheat in a skillet over medium heat for 2-3 minutes per side—just enough to warm through without overcooking. Add a splash of water or broth to the pan to create steam and prevent drying. For extra richness, melt a pat of butter in the pan first. These medallions reheat beautifully because the garlic-herb butter helps keep them moist. Never microwave—the texture becomes rubbery.
Why did my medallions turn out dry?
Most likely, you overcooked them or didn't let them rest. Pork medallions cook quickly—remove them from heat when they reach 140°F internal temp and rest for 2-3 minutes before serving. If you're concerned about doneness, pull them out slightly earlier than called for. Also, avoid cutting into them immediately after cooking—they need time for juices to redistribute. For extra moisture, brush the medallions with melted butter during the last 30 seconds of cooking.