Sauteed Pork Tenderloin Medallions

0 comments

Appears in Cook's Illustrated September/October 1997

Instead of roasting, we found that it was faster and more flavorful to slice, sauté, and then finish with a quick pan sauce.

SERVES 3 (3 or 4 slices per person)

TIME 30 minutes

WHY THIS RECIPE WORKS

In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them ...

Print