Cast Iron Pork Tenderloins are a weeknight lifesaver. This incredibly quick and easy recipe creates perfectly cooked, juicy pork tenderloin medallions in just minutes. Take advantage of those two ...

Pan-seared pork tenderloin medallions are one of the dishes I grew up with, thanks to my mom’s fantastic cooking. This method creates a perfect crust on the outside while keeping the pork juicy ...

These medallions would be kind of puny if you cut the tenderloin straight down because it’s only about 2 inches in diameter. Here, though, we slice it at a 45-degree angle into rounds that are ...

MARSALA PORK MEDALLIONSNov 29, 2006 Nov 29, 2006 0 MARSALA PORK MEDALLIONS Yield: 2 servings 3/4 pound pork tenderloin Salt Freshly ground black pepper 1/4 cup cornmeal Olive oil spray 1/4 pound ...

Once the butter is melted and bubbling, add the pork medallions and cook until lightly golden brown, about 3 to 4 minutes per side. Remove the medallions from the pan and transfer to a plate.

These medallions would be kind of puny if you cut the tenderloin straight down because it’s only about 2 inches in diameter. Here, though, we slice it at a 45-degree angle into rounds that are ...

Pork tenderloin is a narrow cylinder of meat, usually weighing between 1 to 1 1/4 pounds. For this recipe it's cut crosswise into rounds. These medallions would be kind of puny if you cut the ...

Cooking pork can be tricky, and it's particularly easy to overcook tenderloin, so you can take your pork medallions off the heat a little before that — when they reach somewhere around 135°F ...

Cook's note: A thin silver membrane is usually on one side of the tenderloin. It is tough and should be removed before cooking. Slide a sharp knife under the silver and cut it away. From Henry ...

In a large saucepan, combine the broth, 1 cup of the strawberries, vinegar, brown sugar, soy sauce and garlic. Bring to a boil, then reduce heat and simmer, uncovered for 15 minutes or until ...

Cook, turning to brown on all sides, for about four to five minutes, or until the pork is just pink at the center (about 145 F). Transfer the pork to a plate, cover with foil and let it rest while ...

Pork tenderloin is a narrow cylinder of meat, usually weighing between 1 to 1 1/4 pounds. For this recipe it's cut crosswise into rounds (or medallions). These medallions would be kind of puny if ...