Pan-Seared Pork Tenderloin Medallions

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Pan-Seared Pork Tenderloin MedallionsRecipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: 3 medallions)


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1 tablespoon canola oil
1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh thyme leaves (optional)


Active: 13 Minutes
Total: 18 Minutes

Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness. Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side. Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.

Created date

August 2016

Nutritional Information

Calories 149
Fat 6.4 g
Satfat 1.2 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 21 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 60 mg
Iron 1 mg
Sodium 287 mg
Calcium 6 mg
Sugars 0 g