This Quick Pan‑Seared Pork Tenderloin is my husband’s all‑time favorite way to enjoy pork tenderloin. It’s remarkably easy, wonderfully fast, and consistently delicious. I usually serve it with Crème Fraîche with Sautéed Tomato, Cubanelle Peppers, and Yellow Beans, a dish that sounds far more elaborate than it is, yet delivers bright, creamy flavor that pairs beautifully with the tender pork.
Ingredients
- 1 trimmed pork tenderloin about 1 lb
- kosher salt
- vegetable spray
Instructions
Gather all ingredients before starting the recipe.
- Prepare 1 trimmed pork tenderloin and 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. Gently 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.
Searing
- Spray a large non-stick frying pan with vegetable spray and heat the pan over medium high heat until the pan gets hot, 1-2 minutes.
- 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.
- Remove from heat and place on a platter.
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