Sauteed Pork Tenderloin Medallions
Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
olive oil
|
|
16 | ounces |
pork tenderloin
trimmed of fat, silverskin removed and cut into 3/4inch medallions |
|
2 |
scallions, spring or green onions
thinly sliced into rounds |
||
1 | teaspoon |
cumin
ground |
|
½ | teaspoon |
turmeric
|
|
2 | large |
tomatoes
seeded and chopped, 3 cups |
|
salt
|
* | ||
red pepper flakes
crushed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
olive oil
|
|
462.4 | ml/g |
pork tenderloin
trimmed of fat, silverskin removed and cut into 3/4inch medallions |
|
2 | each |
scallions, spring or green onions
thinly sliced into rounds |
|
5 | ml |
cumin
ground |
|
2.5 | ml |
turmeric
|
|
2 | large |
tomatoes
seeded and chopped, 3 cups |
|
1 | x |
salt
|
* |
1 | x |
red pepper flakes
crushed |
* |
Directions
In a large skillet heat the oil.
Add the medallions and sauté 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.