Pork Tenderloin Medallions
You can prepare Pork Tenderloins lots of different ways.
Doing them this way lends itself real well to “Quick and Easy Recipes for Busy People”. The medallions cook a lot faster than a whole tenderloin and as soon as they are seared in the skillet you could just go ahead and serve them up.
Or, you could finish them off by sautéing the medallions in a little red wine like I did tonight.
Gammy likes Pork Tenderloin so of course I’m always coming up with different ways to get it ready for her. Because she’s a sweetie, and, I’ve found that life is better when I stay on her good side.
If you don’t want to cook with wine just substitute low sodium chicken or beef broth, but, the alcohol evaporates as the wine simmers and the wine sure adds a nice layer of flavors.
Put a skillet on at medium high and eyeball in a few tablespoons of olive oil.
Trim the silver skin off the tenderloin with a sharp knife and cut it crossways into about 3/4″ medallions.
Salt and pepper both sides of the medallions and spread them out in the skillet. Sear them for about 2 minutes each side.
While they are cooking chop up the garlic.
Then Push the medallions towards the side of the skillet and put the chopped garlic on the bare spot, spread it out and and let it cook for just about a minute. Add the paprika, sage and…
….the wine and mix it all up.
Bring the wine up to a simmer and let it reduce a little. Turn them over a couple of times getting them coated with the wine and garlic.
Then when you serve them spoon a little of the red wine and garlic on your spicy garlicky pork tenderloin medallions.
Bon appetit!!
Enjoy the rest of that bottle of wine! Ours was a nice merlot.
And here are a few more easy pork tenderloin recipes for you:
Stovetop Grilled Pork Tenderloin
Pork Tenderloin Medallions
Ingredients
- olive oil
- 1 small pork tenderloin trimmed and cut into 3/4" thick slices
- salt and pepper
- 4 cloves garlic chopped or 2 tablespoons of the pre chopped
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- 3/4 cup red wine or chicken broth or beef broth
Instructions
- Put a skillet on at medium high and eyeball in a few tablespoons of olive oil. Trim the silver skin off the tenderloin with a sharp knife and cut it crossways into about 3/4" medallions. Salt and pepper both sides of the medallions and spread them out in the skillet. Sear them for about 2 minutes each side.
- While they are cooking chop up the garlic. Then Push the medallions towards the side of the skillet and put the chopped garlic on the bare spot, spread it out and and let it cook for just about a minute. Add the paprika, sage and the wine and mix it all up.
- Bring the wine up to a simmer and let it reduce a little. Turn them over a couple of times getting them coated with the wine and garlic. Then when you serve them spoon a little of the red wine and garlic on the medallions.
