PAN SEARED PORK MEDALLIONS WITH PAN SAUCE

Step 1

Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.

Step 2

Cut the pork tenderloin into 12 slices.

Step 3

In a small mixing bowl combine salt, pepper, thyme, paprika, and garlic powder.

Step 4

Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.

Step 5

Add half of the pork medallions to the skillet and cook for 3 minutes. DO NOT crowd the pan because that will just steam the meat.

Step 6

Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions.

Step 7

Remove pork medallions from the skillet and set aside on a platter. Repeat the process with the rest of the medallions; remove the second batch of pork from the skillet and set aside.

Step 8

Return skillet to heat; slowly add in the chicken broth - be careful of the smoke.

Step 9

Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.

Step 10

Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.

Step 11

Return medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.

Step 12

Remove from heat.

Step 13

Garnish with parsley and serve.