Sauteed Pork-Tenderloin Medallions
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Description
Serve these medallions with a cream and sage sauce to have an other-worldly experience.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pork tenderloin, about 1 pound.
- 2 tablespoons olive oil
Methods/steps
- Remove the silver skin from the tenderloin, and cut pork into 1 inch slices. Pound them with a smooth surface ( not a meat tenderizer) into 3/4 inch thickness. Sprinkle both sides of all the slices with salt and pepper. Heat oil until it is shimmering, using a heavy bottom, large skillet. Do this over a medium-high heat, swirling to cover entire pan. Working in batches of 6, sear medallions for 80 seconds. Do not move them around turning that time.
- Using tongs, flip the medallions. cook for another 80 seconds. Meat should be seared. Transfer to a plate and reserve dripping for sauces.
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