This is my husband’s all time favorite preparation for pork tenderloin. It is remarkably easy and fast and I usually serve it with Parslied Yellow Beans.
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15 Minute Meal, 5 Ingredients or Less, Cook Top Dinner, Savory, Week Night Dinner
Degree of Difficulty
Trim tenderloin of fat and silver skin.
Slice tenderloin into 1 1/2" thick medallions.
Place medallions on a sheet of parchment paper, leaving a little space between each medallion and then cover with another sheet of parchment paper. Pound each medallion with a rolling pin or flat mallet, until each medallion is roughly twice the original size.
Season both sides with kosher salt and set aside for about an hour before searing
Spray a large non-stick frying pan with vegetable spray and heat the pan over high heat until the pan starts to smoke
Place medallions in the pan, do not overlap, and sear for 2-3 minutes, or until first side starts to brown
Turn the medallions over and sear for another 2-3 minutes