Pan Seared Pork Medallions

Pan Seared Pork Medallions

from diethood.com
30 min
4 servings

A simple and delicious entree of perfectly seasoned pan-seared pork medallions finished with a silky, savory pan sauce.

Ingredients

  • 2 tablespoons avocado oil, (divided, you can also use vegetable oil)
  • 1 pound pork tenderloin, (cut into 12 medallions)
  • salt and freshly ground black pepper, (to taste, (I use about a sprinkle of ½ to ¾ teaspoon kosher salt))
  • 1 teaspoon dried thyme
  • ½ teaspoon sweet paprika, (or to taste)
  • ¼ teaspoon garlic powder, (or to taste)
  • 1 tablespoon butter, (divided, plus a couple more pats of butter for the sauce)
  • ½ cup low sodium chicken broth
  • chopped fresh parsley, (for garnish)

Directions

  1. 1

    Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.

  2. 2

    Cut the pork tenderloin into 12 slices.

  3. 3

    In a small mixing bowl, combine salt, pepper, thyme, paprika, and garlic powder. Sprinkle the seasoning over each pork medallion; press down on the medallions to secure the seasoning and flatten them to an even thickness.

  4. 4

    Add half of the pork medallions to the skillet and cook for 3 minutes. Do not crowd the pan because that will just steam the meat.

  5. 5

    Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes or until done. Pork is cooked through when the internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Remove the medallions from the skillet and set aside on a platter.

  6. 6

    Repeat the process with the rest of the pork medallions; remove the second batch of pork from the skillet and set aside.

  7. 7

    Return the skillet to heat; slowly add in the chicken broth - be careful of the smoke. Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.

  8. 8

    Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.

  9. 9

    Return the medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.

  10. 10

    Remove from heat.

  11. 11

    Garnish with parsley and serve.