This Quick Pan Seared Pork Tenderloin is my husband’s all-time favorite preparation for pork tenderloin. It is remarkably easy and fast and I usually serve it with Crème Fraîsche with Sautéed Tomato, Cubanelle-Peppers and Yellow Beans, a recipe that sounds way more fancy than it is, but it is delicious!
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 starts to smoke, 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.
