Pork Tenderloin Medallions are quick to make and delicious. They are melt-in-your-mouth tender. This simple and delicious way of making pork tenderloin medallions has become one of my favorite recipes. Make it any day of the week, it is also elegant enough for company.
Preparing the Tenderloin:
It takes just a couple easy steps. Start by seasoning and browning the whole tenderloin. Remove and let rest. Slice the tenderloin into medallions, return them to the skillet and brown. Finish the by topping with a quick pan sauce.
This tenderloin pairs well with velvet mashed potatoes or baked potatoes.
Try some of our other recipes:
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To learn more about pork tenderloin and the cuts of pork, refer to this article on Wikipedia.
Pork Tenderloin Medallions – Simple & Delicious
Equipment
- large skillet
Ingredients
- 1 boneless pork tenderloin about 1 pound
- 4 tablespoons butter or oil
- 1/4 cup cream
- 1 – 1 1/2 tablespoons Dijon mustard
- 1 teaspoons lemon juice
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar, optional
- salt and pepper to taste
Instructions
- Season the tenderloin with salt and pepper. Heat a large skillet over medium-high heat. Once hot add 2 tablespoons butter or oil. When the butter subsides from foaming, add meat to the skillet. Brown well on all sides, about 4-6 minutes. Turn off the heat, remove the meat to a cutting board and let rest. Once the skillet has cooled off proceed to step 2.
- Cut meat into 1-inch slices. Reheat the skillet on medium-high heat. Add the remaining butter, add the pork medallions to pan. Brown on both sides, about 2-3 minutes each. Turn the heat down to low, remove the meat to a serving platter.
- Add 1/2 cup water to the skillet, turn heat to high, and cook, stirring for about 1 minutes. Lower the heat and add in the remaining ingredients. Taste and adjust the seasoning if needed. Serve the pork medallions with the pan sauce spooned over the top.
I made this tonight, just as written and everyone loved it. Very easy and full of flavors.