Thick-Cut Pork Tenderloin Medallions

Name: Thick-Cut Pork Tenderloin Medallions
Yield: Serves 4 to 6
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

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Appears in Cook's Illustrated September/October 2006

Main Courses

Pork

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

We wanted a pork tenderloin recipe that would be fast enough for a weeknight dinner and still offer maximum flavor. Cutting the tenderloins into 1 ½-inch-thick medallions and tying the medallions or wrapping blanched bacon around them, fast...

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