Main Courses
Costco pork medallions deserve restaurant-quality treatment—and this pan-seared method delivers just that with crispy edges and a garlic-herb glaze that elevates every bite. I developed this technique after years of perfecting pork cuts for my restaurant, ensuring tender centers and golden-brown crusts without the fuss.
The secret? High heat and a simple glaze that transforms basic pork into something special.
Starting with Costco's pre-portioned medallions means you skip the butchering step, but proper prep is still key. Pat them dry, season generously, and sear in batches for even cooking—this method works for 12 medallions in under 30 minutes.
The garlic-herb glaze adds depth without overpowering the natural pork flavor, making it versatile for weeknight dinners or holiday gatherings.
By the end, you'll have perfectly seared medallions with a glossy, aromatic glaze that clings beautifully. Serve with roasted potatoes, a crisp apple salad, or steamed greens for a complete meal that feels restaurant-worthy.
The technique is simple, but the results are impressive—ideal for feeding a crowd or treating yourself to a special dinner.
This recipe also scales effortlessly, so double the batch for leftovers or meal prep. The glaze keeps well in the fridge, allowing you to reheat medallions without drying them out. Whether you're cooking for family or hosting guests, these pork medallions will be the star of the meal.
Ingredients for costco pork medallions
Twelve medallions, two techniques—crispy sear meets aromatic glaze for restaurant-quality pork.
| Ingredient | Amount | Notes |
|---|---|---|
| Costco Pork Medallions 🥩 | 48 oz | Pre-portioned, bone-in preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, light coating |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 ½ tsp | Coarsely cracked peppercorns |
| Unsalted Butter 🧈 | ½ cup | European-style preferred |
| Garlic Cloves 🧄 | 8 cloves | Thinly sliced, not minced |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 0.15 cup | Stripped from stems |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light fruity variety |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Dijon Mustard 🍯 | 1 tsp | Mild, not spicy |
| Fresh Lemon Juice 🍋 | 1 ½ tbsp | From 1 small lemon |
Costco's pre-portioned medallions are a game-changer—they're already cut to perfect size for even cooking. Look for bone-in cuts at the meat counter (they stay juicier), and grab them the same day you plan to cook for best quality. The European-style butter makes all the difference in the glaze—it has more fat content for that glossy finish. Fresh herbs are non-negotiable here; Trader Joe's has great pre-chopped rosemary and thyme if you're short on time, but nothing beats the fresh stuff. For the garlic, peel and slice it thinly—this way it infuses the glaze without becoming bitter.
No fresh rosemary? Dried works at one-third the amount, but it won't have the same depth. Short on butter? Olive oil in the glaze keeps it rich, just reduce the honey slightly. The honey adds a subtle sweetness that balances the savory pork—agave works in a pinch if you're avoiding refined sugar. For the sear, any high-smoke-point oil (like avocado or grapeseed) works if you're worried about butter burning. And if you can't find Dijon, regular mustard at half the amount still adds tang.
These medallions reheat beautifully—10 minutes at 350°F in the oven with a splash of water in the pan keeps them juicy. The glaze can be made 2 days ahead and stored in the fridge; just reheat gently before using. For meal prep, sear the medallions first, then refrigerate them uncovered (they crisp up beautifully when reheated). The herbs in the glaze will darken but stay flavorful—just stir before serving. Portion into individual containers for easy grab-and-go lunches.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at your pantry and realize you already have everything. Flour, butter, salt, pepper—no fancy spices or last-minute grocery runs. Just those Costco medallions (already trimmed and ready to go) and you’re golden.
- Crispy-Creamy Crunch: That first golden crust when you pull them from the pan? It’s the real deal. The butter bastes the outside while the inside stays juicy—no dry pork here. Honestly, my kids now ask for "the crispy ones" by name.
- Leftover Reinvention: Make a double batch and you’ve got lunch for days. Slice them cold for sandwiches, toss into ramen, or even freeze them for future weeknights. Between us, I’ve turned these into breakfast tacos (yes, it works).
- Budget-Friendly Feast: Costco’s pork medallions are already a steal, and this recipe stretches them further. One pack feeds four, and the ingredients cost pennies. My wallet thanks me every time I make this instead of takeout.
Step-by-step instructions for Costco pork medallions
Here's how to transform Costco pork medallions into restaurant-quality dishes with crispy sears and aromatic glaze.
Season and Dredge the Pork Medallions
Pat the 48 oz Costco Pork Medallions completely dry with paper towels—this is non-negotiable for crispy skin. Season each medallion generously with 2 tablespoons Kosher Salt and 1.5 teaspoons Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres. Let them sit at room temperature for 15 minutes while you prep everything else.
In a shallow dish, combine the 0.25 cup All-Purpose Flour with an additional 1 tablespoon Kosher Salt and 0.5 teaspoon Freshly Ground Black Pepper. Lightly dredge each medallion in the flour mixture, shaking off any excess. The thin coating will create a delicate crust that crisps beautifully during searing. Don't skip this step—it's what gives these medallions their signature texture.
Sear the Medallions to Golden Perfection
Heat a large skillet over medium-high heat until it's smoking hot. Add 0.25 cup Extra-Virgin Olive Oil and let it shimmer for 1 minute—this ensures proper heat distribution for that perfect sear. Working in batches (don't overcrowd the pan), add the medallions and cook undisturbed for 2-3 minutes per side until they develop a deep golden-brown crust. You'll know they're ready when they release easily from the pan.
As they cook, the medallions will release their own juices. Let these pool in the pan—don't pour them out. After searing, transfer the medallions to a plate and tent loosely with foil to keep them warm. The residual heat will continue cooking them slightly while you prepare the glaze.
Prepare the Garlic-Herb Glaze
In the same skillet (no need to clean it—those browned bits are flavor gold), melt the 0.5 cup Unsalted Butter over medium heat. Add the 8 cloves Garlic Cloves and cook for 30 seconds until fragrant but not browned. Immediately add the 0.25 cup Fresh Rosemary and 0.15 cup Fresh Thyme Leaves, stirring constantly for 1 minute to release their aromatic oils.
Pour in the 1 tablespoon Honey, 1 teaspoon Dijon Mustard, and 1.5 tablespoons Fresh Lemon Juice, scraping up all those delicious browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon. This glaze should be glossy and just thick enough to cling to the medallions.
Finish and Serve
Return the seared medallions to the skillet with the garlic-herb glaze. Spoon the sauce over them and let everything simmer together for 1-2 minutes, just long enough to warm through and let the flavors meld. The medallions should register 145°F internally at their thickest point—use an instant-read thermometer for accuracy.
Transfer the medallions to a warm serving platter, spooning any remaining glaze over the top. Serve immediately with crusty bread or roasted vegetables to soak up that luscious sauce. Each bite should deliver perfectly seared edges, tender meat, and bursts of aromatic garlic, rosemary, and thyme with a bright lemon finish.
Pro Tips For Making Costco Pork Medallions
- Pat the Medallions Dry: Those Costco pork medallions come packed in liquid—wipe them down with paper towels before seasoning. I learned this the hard way when my crust turned to glue instead of golden brown. A quick pat also helps the flour stick better, so you get that perfect sear.
- Use a Mixing Bowl for Dredging: Skip the plate—dump the flour in a shallow bowl instead. This keeps your medallions from absorbing too much flour and turning into dense, soggy cutlets. I used to shake them off, but now I just tap once against the bowl’s edge for an even, light coating.
- Watch the Butter Foam: Don’t walk away when the butter starts foaming in the pan. That’s your signal to reduce the heat now—or you’ll end up with burnt butter and undercooked pork. I’ve ruined more batches by ignoring this; keep the heat medium after the initial sear.
- Rest Before Slicing: Let the medallions sit under foil for 5 minutes after cooking. Cutting too soon means juices spill everywhere, and the slices look sad and dry. This isn’t the prettiest method, but it’s the tastiest—trust me, I’ve tried both ways.
Creative variations of this costco pork medallions
Southern BBQ Style
Transform these medallions into a true Southern feast by adding a smoky dry rub before searing. Mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp cayenne, and 1 tsp kosher salt, then coat the medallions thoroughly.
Sear as directed, then finish with a homemade BBQ sauce (I love a tangy vinegar-based sauce with 1 cup ketchup, ½ cup apple cider vinegar, 2 tbsp molasses, and 1 tbsp mustard>). Serve with cornbread and collard greens for a full Southern experience. 🌶️
Honey-Glazed Asian Fusion
For an Asian-inspired twist, swap the garlic-herb glaze for a sweet-savory Asian glaze.
Sear the medallions as directed, then toss them in a sauce made with 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 1 minced garlic clove. Simmer for 2 minutes until sticky.
Garnish with sesame seeds and sliced scallions for a dish that pairs perfectly with jasmine rice or steamed bok choy. ✨
Herb-Crusted French Bistro
Elevate these medallions to bistro-worthy status with a panko-herb crust. After dredging in flour, press each medallion into a mix of ½ cup panko breadcrumbs, 2 tbsp chopped parsley, 1 tbsp chopped chives, and 1 tsp Dijon mustard.
Sear until golden, then finish with a bearnaise sauce (or a quick substitute of 2 tbsp butter, 1 tsp lemon juice, and ½ tsp white wine vinegar). Serve with crispy fries and a simple green salad for an authentic French bistro vibe. 🥖
Spicy Cajun Feast
Bring the flavors of Louisiana to your table with a Cajun kick. Toss the seared medallions in a mix of 1 tbsp Cajun seasoning (like Tony Chachere's), 1 tsp smoked paprika, and ½ tsp cayenne.
For the glaze, stir 1 tbsp Creole mustard into the garlic-herb sauce and finish with a splash of hot sauce. Serve with dirty rice and grilled corn on the cob for a bold, flavorful meal. 🌶️🔥
Sweet and Tangy Apple Cider Glaze
For a fall-inspired variation, replace the garlic-herb glaze with an apple cider reduction. Sear the medallions as directed, then simmer ½ cup apple cider with 1 tbsp brown sugar and 1 tsp cinnamon until reduced by half.
Drizzle over the medallions and garnish with thin apple slices and cranberries. This dish is perfect for Thanksgiving leftovers or a cozy autumn dinner. 🍎
Meal-Prep Friendly
Make these medallions ahead for easy lunches. Sear and glaze them as directed, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or microwave for 1-2 minutes.
Pack with roasted sweet potatoes or a simple side salad** for a quick, protein-packed meal. The glaze reheats beautifully, keeping the medallions juicy and flavorful. 💪
Nutrition facts
Frequently asked questions
How do I store Costco pork medallions before cooking?
Keep them refrigerated in their original packaging if cooking within 3-4 days. For longer storage, freeze them in an airtight container for up to 3 months. Thaw overnight in the fridge—never at room temperature. Pat them dry thoroughly before seasoning to ensure a crispy sear.
Can I cook these medallions in the oven instead of pan-searing?
Yes! Preheat your oven to 400°F and place the seasoned medallions on a wire rack over a baking sheet. Roast for 12-15 minutes, turning halfway, until they reach 145°F internally. For extra crispiness, broil for 1-2 minutes at the end. The garlic-herb glaze can be brushed on after roasting.
What's the best way to reheat leftover pork medallions?
Reheat in a skillet over medium heat for 3-4 minutes per side with a splash of water or broth to maintain moisture. For oven reheating, cover with foil and warm at 350°F for 10 minutes. Microwave as a last resort—cover with a damp paper towel and heat for 1-2 minutes on medium power.
Why did my medallions turn out dry?
Overcooking is the most common cause—pork reaches 145°F quickly, so check with a meat thermometer. Another culprit is skipping the room-temperature step or not patting the meat dry before seasoning. For extra juiciness, baste with butter or broth while cooking, or try the oven method mentioned above.
Can I substitute bone-in medallions for boneless?
Bone-in medallions stay juicier, but boneless versions work perfectly with this recipe. Just reduce cooking time by 1-2 minutes per side since they'll cook faster without the bone's insulating effect. The glaze and seasoning ratios remain the same—just adjust your doneness check to 145°F internal temperature.