These honey ginger garlic pork tenderloin medallions will be your new go-to for a juicy pork tenderloin dinner that feels special but comes together with minimal effort. Sliced into tender pork medallions and pan-seared until golden brown, the pork is smothered in a sticky honey ginger garlic sauce. It’s a little savory, a lot sweet, and packed with bold flavor that rivals your favorite takeout—without the cost or the wait. Whether you serve it with seasoned rice, green beans, or another simple side, this meal is fast, flavorful, and weeknight-approved.

We love Asian-inspired pork recipes in our home, but not every night leaves time for marinating, chopping veggies, and standing over the stove for an hour. This dish gives us all those honey garlic flavors we crave but with a quick cooking time that doesn’t overwhelm us. Plus, takeout prices have risen—this is just as delicious and way easier on the wallet.

If you love easy dinner ideas using pork medallions, be sure to try my crispy breaded parm medallions or my bold ginger soy marinade, another great Asian-inspired pork dish. 

Why You’ll Love This Dish

​Tender pork with a golden sear: Slicing a whole pork tenderloin into medallions ensures a fast cooking time while keeping each piece juicy and flavorful.

Asian-Inspired Flavored Sauce: Made in a small saucepan with real honey, minced garlic, and fresh ginger, this sauce comes together quickly and clings beautifully to the pork.

Quick prep, bold flavor: Minimal ingredients and simple techniques mean even beginners can make this restaurant-worthy dish without stress.

A Taste of History: Cooking with Fresh Ginger in Canadian Kitchens

Ginger has been used for thousands of years worldwide, especially in Chinese, Indian, and Southeast Asian cuisines. However, fresh ginger wasn’t familiar in Canadian home kitchens until the mid-20th century. Before then, ginger powder was most often used in its dried form for baking treats like gingerbread or spice cookies, rather than in savory dishes.

The turning point came as Canada’s immigrant population grew, bringing a deeper appreciation for bold, aromatic ingredients. Grocery store shelves slowly began to carry soy sauce, sesame oil, and chili paste. At the same time, Asian restaurants introduced many Canadians to new flavors. One significant influence in the 1980s was Wok with Yan, a nationally broadcast cooking show hosted by Stephen Yan out of Vancouver. His charm, humor, and quick chopping skills brought Chinese cooking into living rooms across the country—and encouraged home cooks to try stir-frying with fresh ginger and garlic, often for the first time.

Today, it’s not unusual to find ginger, garlic, sesame seeds, and soy sauce as pantry staples in households coast to coast. These once-exotic flavors have become everyday ingredients, from pork recipes to weeknight stir-fries. We’re no longer just recreating traditional dishes—evolving them to suit Canadian kitchens, layering in familiar ingredients, and adapting cooking times and tools to fit our lifestyles. Recipes like these honey garlic pork tenderloin medallions are a great example of how those global influences continue to shape how we cook and eat at home.

Let’s Get Started On These Honey Ginger Pork Tenderloin Medallions

Start by preparing your pork. You’ll need two whole pork tenderloins. Place them on a cutting board and check for any visible silver skin—it’s that shiny, silvery membrane on the surface. It doesn’t break down during cooking, so use the tip of your knife to slide just under it and cut it away. Once trimmed, slice the tenderloin into 1-inch thick rounds. These pork medallions cook quickly and evenly, giving you tender pork with golden brown edges and a juicy center. Don’t worry if the slices aren’t perfectly uniform—do your best to keep them close in thickness so the cooking time stays the same.

Next, prep the sauce ingredients. Grab a small saucepan for this part. Mince four cloves of garlic and a two-inch piece of fresh ginger. Mincing means chopping them into tiny, delicate pieces. Think of the finished sauce. Do you want chunkier garlic or garlic pieces that are virtually unnoticeable in texture? If you’re unsure how to peel the garlic cloves, crush each clove gently with the flat side of your knife, and the peel will come right off. Use your paring knife carefully to remove the rough outer skin—it’s easier than it looks. Once both are minced, set them aside.

Heat a couple of tablespoons of olive oil over medium heat in your small saucepan. Add garlic and ginger, and sauté for 3 to 5 minutes, stirring occasionally. You want the mixture to become fragrant but not browned—this is where the flavor base of your honey garlic sauce develops.

Add the liquid honey and 1/2 cup soy sauce to the pan when the garlic and ginger soften and smell amazing. Stir and let the mixture come to a rolling boil, keeping the heat at medium so it doesn’t burn. In a small bowl, whisk together 2 tablespoons of cornstarch with a 1/4 cup of cold water to create a slurry. Once the sauce is bubbling, stir in the slurry. It will thicken quickly and become glossy and rich. Remove from the heat and set aside warm while you cook the pork—or feel free to make the pork first and add the sauce second whichever is the easiest method for you.

Now let’s cook the pork. Heat another tablespoon of olive oil over medium heat in a large frying pan. Season the pork medallions on both sides with black pepper—no need to overdo it and no salt is required as the soy sauce in the glaze has enough. When the oil is hot its time to carefully place the medallions in the pan. Don’t crowd them—give each piece room to sear properly. Cook for 4 to 5 minutes on each side. You’re aiming for a nice golden brown crust on the outside. To check doneness, use a meat thermometer to measure the internal temperature. Pork is safe to eat at 145°F, and it’s okay if there’s a blush of pink pork in the middle—that’s how you get juicy pork tenderloin without drying it out. 

Once all the pork is cooked through, pour the warm honey garlic sauce into the pan. Stir to coat each piece with the sticky, savory-sweet glaze. The sauce will cling to the pork and give it that irresistible finish. If you like, sprinkle sesame seeds over the top just before serving for an extra bit of texture and a beautiful final touch.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Pork Tenderloins – Sliced into medallions for faster cooking and tender bites. Some retailers participate in the Ontario Pork labeling program, which features a grey checkmark with the words “Ontario Pork” underneath in black letters, surrounded by a green circle. This label indicates the pork was born, raised, and processed in Ontario. If you’re interested in learning more about Canada’s meat labeling and inspection requirements be sure to see the government site.

Olive Oil– Used for both the sear and the sauce.

Fresh Garlic – Key flavor base in the honey garlic sauce.

Fresh Ginger– Adds warmth and spice to the sauce.

Soy Sauce– Brings salty, umami depth to balance the sweetness.

Liquid Honey– The sweet side of the honey-garlic combo. I recommend buying local honey as it support bee producers in your area.

Cornstarch & Water– Mixed to make a slurry for thickening

Black Pepper– Enhances the pork without overpowering it.

Substitutions And Add-Ins For This Easy Pork Recipe

Pork tenderloin – Swap with boneless or thicker pork loin chops (adjust cook time slightly).

Fresh garlic – Use jarred minced garlic or garlic paste.

Fresh ginger – Replace with 1 teaspoon ground ginger.

Soy sauce – Use low-sodium soy sauce or coconut aminos.

Honey – Substitute with maple syrup or brown sugar.

Cornstarch & Water –-Remains-

Olive oil – Replace with avocado oil or vegetable oil.

Black pepper – Try white or a pinch of red pepper flakes if you like spicy heat.

Expert Tips, Serving, And Storing Suggestions For This Honey Ginger Garlic Pork Tenderloin Medallion Recipe.

Tip #1: Let Pork Rest: Let the pork rest for a few minutes before adding sauce to the pan so the juices stay in the meat.

Tip #2: Don’t Overcrowd the Pan: Sear the medallions in batches for better browning. If your pan is big enough, you can do it all in one go.

Tip #3: Taste The Sauce Before Thickening: Want more garlic? Adjust now!

Serve your honey garlic pork tenderloin medallions over a bed of steamed jasmine rice or seasoned white rice to soak up the rich, sticky honey garlic sauce. The rice’s neutral flavor balances the dish’s boldness and helps make it a complete meal. Add a side of crisp green beans or lightly stir-fried vegetables like bok choy, bell peppers, or snow peas for a colorful, nutritious contrast that complements the sweet and savory glaze. This makes a perfect weeknight dinner when you want something filling but not fussy.

For a weekend meal or when you’re hosting, try plating the medallions over garlicky noodles or sesame rice noodles and garnish with sesame seeds and green onions for an elevated presentation. Want a lighter option for warm weather or meal prep lunches? These medallions are just as delicious tucked into lettuce wraps or layered over a fresh cabbage slaw. However you serve it, this dish brings restaurant-quality flavor to the table with minimal effort—perfect for busy nights or when you’re just craving something better than takeout.

Leftover ginger garlic sauced pork can be stored in a container in the fridge for 3 days. Reheat gently on the stove over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.

If you made this juicy honey garlic pork tenderloin recipe, I’d love to hear what you thought! Drop a comment below, rate the recipe, and share your twist—did you add broccoli, use pork chops, or go heavier on the ginger? Let’s talk pork medallions in the comments!