Pork Tenderloin Medallions

Name: Pork Tenderloin Medallions
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2, 1 pound Pork Tenderloins, cut into steaks 2 1/2 inches thick; 1 1/2 teaspoons Kosher Salt, Morton’s; 1/2 teaspoon Fresh Cracked Black Pepper; 1 teaspoon Roasted Garlic Powder; 1 teaspoon Sweet Smoked Paprika; 2 tablespoons Extra Virgin Olive Oil; 1/4 cup White Wine; 2 tablespoons Unsalted Butter, room temp - optional; Thyme leaves, for garnish - optional

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 5

Author : Kendell

pork tenderloin medallions

Ingredients

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2, 1 pound Pork Tenderloins, cut into steaks 2 1/2 inches thick1 1/2 teaspoons Kosher Salt, Morton’s1/2 teaspoon Fresh Cracked Black Pepper1 teaspoon Roasted Garlic Powder1 teaspoon Sweet Smoked Paprika2 tablespoons Extra Virgin Olive Oil1/4 cup White Wine2 tablespoons Unsalted Butter, room temp - optionalThyme leaves, for garnish - optional

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Instructions

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Step 1

Cut your pork tenderloins into little steaks and place them on a tray or plate.

Step 2

In a small bowl, stir together the salt, pepper, garlic, and paprika. Sprinkle the mixture over the tenderloin medallions and toss to coat.

Step 3

In a large 12-inch cast iron skillet, heat the olive oil over medium heat until it begins to smoke.

Step 4

When the oil is hot, place the medallions in the pan and let them cook for 6-8 minutes on the first side, or until a dark brown crust forms. Flip and cook 2-3 minutes longer then remove the medallions from the pan.

Step 5

Add the wine and butter to the pan and bring the mixture to a simmer.

Step 6

Return the medallions and any juice they have released to the pan and baste them in the sauce.

Step 7

Finished with some thyme leaves if desired, I had some from my herb garden so I used them, you can use just about any herb you have on hand to give a little fragrance and color.