Pork Tenderloin Medallions with Pan Sauce
Pork Tenderloin Medallions with Pan Sauce are a weeknight lifesaver for busy weeknights. This incredibly quick and easy recipe creates perfectly cooked, juicy pork tenderloin medallions in just minutes.
Servings: 4
Calories: 182kcal
Equipment
- 9 inch Round Cast Iron Skillet
Ingredients
- marinade Optional, if not already marinated
- 16 oz pork tenderloin marinated and sliced into 1" medallions
- 1 tablespoon olive oil or vegetable oil
- seasoning salt to taste
- black pepper to taste
- 1 large yellow onion sliced into rounds
Instructions
- If you purchased a marinated pork tenderloin than you can skip marinating. A simple marinade of Italian salad dressing, Soy sauce, or any BBQ sauce for about 15 minutes is all that is needed if you want to marinate a plain pork tenderloin.marinade
- Pat the pork tenderloin(s) dry with paper towels. If desired, trim any excess fat from the sides. Cut the pork tenderloin into 1-inch thick medallions.16 oz pork tenderloin
- Preheat a cast iron skillet over medium-high heat. Add a tablespoon of olive oil to the pan and swirl to coat.1 tablespoon olive oil
- Sear the pork for 2-3 minutes, seasoning the top before flipping over with your favorite seasoning blend, or simply salt and pepper.seasoning salt, black pepper
- While searing, slice the onion into rings.1 large yellow onion
- Flip the pork medallions over to the uncooked side, seasoning again with salt and pepper.
- Add the onions rings so they can cook while the medallions sear. Allow for another 2-3 minutes for the pork, or until golden brown and cooked through (reaching an internal temperature of 145°F).
- Transfer the cooked pork tenderloin medallions and cooked onions to a plate and tent with foil to let them rest for 5 minutes before serving.
Notes
- Use a Hot Pan: A hot cast iron skillet is essential for achieving a nice sear on the pork tenderloin.
- Don't Overcrowd the Pan: Cook the pork tenderloin medallions in batches if necessary to avoid overcrowding the pan, which can lower the temperature and lead to steamed rather than seared meat.
- Don't Overcook: Pork tenderloin dries out quickly. Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked, juicy pork.
- Let it Rest: Letting the cooked pork rest for a few minutes allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
Nutrition
Calories: 182kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 61mg | Potassium: 500mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
