Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
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)
How to Make It
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.
This recipe isn't earth-shattering or highly-involved. Instead, it's quick, easy and delicious. I love having a recipe like this in my arsenal that's very simple and not time consuming but TASTES like I did something impressive. I've made this for others and it has always gotten many compliments, despite taking all of ten minutes to make.
Pretty basic. But quick and easy. You could easily change up the herb at the end depending on what you serve this with. Tonight I made CL's Roasted Delicata with Cranberries and Pumpkin Seeds (Jan 2014) which also uses thyme so it was perfect.
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