Best 2 Sauteed Pork Tenderloin Medallions Recipes

Indulge your taste buds with the delectable flavors of sautéed pork tenderloin medallions, a dish that tantalizes the senses with its tender texture, juicy interior, and aromatic crust. Whether you prefer a classic preparation or a more adventurous combination of herbs and spices, this versatile cut of meat offers endless possibilities to create a culinary masterpiece. With its quick cooking time and ease of preparation, sautéed pork tenderloin medallions are perfect for a weeknight meal or a special occasion dinner party. Embark on a culinary journey as we explore the world of sautéed pork tenderloin medallions, uncovering the secrets to achieving perfect sear, succulent tenderness, and an explosion of flavors in every bite.

Here are our top 2 tried and tested recipes!

SAUTEED PORK TENDERLOIN MEDALLIONS

Sauteed Pork Tenderloin Medallions image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 to 3 tablespoons olive oil
16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions
2 scallions, thinly sliced into rounds
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 large tomatoes, seeded and chopped (3 cups)
Salt and crushed red pepper

Steps:

In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

SAUTEED PORK TENDERLOIN MEDALLIONS WITH APPLES & SAGE CREAM PAN SAUCE RECIPE - (4/5)

Sauteed Pork Tenderloin Medallions with Apples & Sage Cream Pan Sauce Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 13

Ingredients

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper

Steps:

Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Tips:

For the best results, use a high-quality pork tenderloin that is fresh and free of any blemishes.
Slice the pork tenderloin into 1-inch thick medallions, against the grain, for more tender meat.
Pound the pork medallions lightly with a meat mallet or rolling pin to an even thickness, ensuring even cooking.
Season the pork medallions generously with salt, pepper, and any desired herbs or spices before searing.
Heat a large skillet over medium-high heat and add a drizzle of oil. Once the oil is shimmering, add the pork medallions and sear for 2-3 minutes per side or until golden brown.
Reduce the heat to medium-low and continue cooking the pork medallions for an additional 5-7 minutes per side or until cooked through, with an internal temperature of 145°F (63°C).
Remove the pork medallions from the skillet and let them rest for a few minutes before serving, allowing the juices to redistribute.

Conclusion:

These sautéed pork tenderloin medallions are a delicious and versatile dish that can be enjoyed on any occasion. Whether you are looking for a quick and easy weeknight meal or an elegant dish for a special occasion, these medallions are sure to please. With their tender texture, savory flavor, and beautiful presentation, they are a culinary delight that will impress your taste buds and leave you craving for more.