Recipe courtesy of Michele Urvater

Sauteed Pork Tenderloin Medallions

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.