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Pan-Seared Pork Tenderloin Medallions

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Active time 13 mins
Total time 18 mins
Yield

Serves 4 (serving size: 3 medallions)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.