This is a classic way to cook pork tenderloin medallions on a stovetop. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.
Ingredients
1 tablespoon canola oil 1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Fresh thyme leaves (optional)
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Nutritional Information
Calories 149 Fat 6.4g Satfat 1.2g Monofat 3.3g Polyfat 1.4g Protein 21g Carbohydrate 0.0g Fiber 0.0g Cholesterol 60mg Iron 1mg Sodium 287mg Calcium 6mg Sugars 0g
How to Make It
Step 1
Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.
pork medallions step 1
CREDIT: TERESA SABGA
Step 2
Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side
pork medallions step 2
CREDIT: TERESA SABGA
Step 3
Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program
