Sauteed Pork Tenderloin Medallions

Total Time:
15 min
5 min
10 min

4 servings

  • 2 to 3 tablespoons olive oil
  • 16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions
  • 2 scallions, thinly sliced into rounds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 large tomatoes, seeded and chopped (3 cups)
  • Salt and crushed red pepper
  • In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.

  • To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

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Recipe courtesy of Herb Mesa