PORK MEDALLIONS

These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce.

INGREDIENTS

– Seasonings – Pork tenderloin – Olive oil – Chicken stock – Butter – Fresh parsley

In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper.

1

Cut the pork tenderloin into medallions (slices) and dry them with paper towels. Season both sides of the pork medallions with the spices.

2

Working in 2 batches, heat the olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden.

3

Remove the cooked medallions and then add extra olive oil for the second batch, if needed.

4

Remove the medallions from the pan and add the chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a little bit.

5

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