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Thick-Cut Pork Tenderloin Medallions

Name: Thick-Cut Pork Tenderloin Medallions
Total time: 40 min
Ingredients: 2 pounds, pork tenderloins (2 total loins, each 1 - 1 1/4 pounds), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, and tied; thinner end pieces removed and tied together (see below); 2 tablespoons, vegetable oil

Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV

Boneless, lean, and tender, pork tenderloin offers plenty of hope for the time-pressed weeknight cook. If it only offered plenty of flavor.

YIELD 4 to 6

TIME 40 minutes

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Gather Your Ingredients

2 pounds pork tenderloins (2 total loins, each 1 - 1 1/4 pounds), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, and tied; thinner end pieces removed and tied together (see below)

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Before You Begin

Serve with a pan sauce, (see related recipes). We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.

Instructions

Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

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