October 17, 2016
Dinner, Main Dish, Pork,
Loins, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free more
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"I found this recipe on the Cooking Light website credited to Laraine Perri in the October 2016 magazine. It produced moist delicious pork. I did have to cook mine for about 10 minutes instead of the recommended 6 minutes.
Notes from the recipe: This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week."
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.
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