Imagine cutting into a tender, golden-brown pork medallion that's so juicy and flavorful, it makes your taste buds dance with excitement! This Iron Skillet Sauteed Pork Medallions recipe is about to transform your home cooking from ordinary to extraordinary. With a crispy exterior, herb-infused interior, and restaurant-quality presentation, you'll impress everyone at the dinner table - and the best part? It takes less than 30 minutes to create this mouthwatering marvel!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork tenderloin
- Olive oil
- Garlic
- Rosemary
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Take the pork tenderloin and trim any excess fat. Slice it into medallions, approximately 1-inch thick. This will help ensure even cooking.
- Next, finely mince the garlic and chop the fresh rosemary leaves. Set these aside for later use.
- In a large iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to get hot but not smoking.
- While the oil is heating, season the pork medallions generously with salt and pepper on both sides. This will enhance the flavor of the meat.
- Once the oil is hot, carefully place the pork medallions in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet.
- Sear the pork medallions for about 3-4 minutes on one side until they develop a nice golden-brown crust. Avoid moving them around too much to allow for proper browning.
- After 3-4 minutes, flip the medallions over and add the minced garlic and chopped rosemary to the skillet. Cook for an additional 3-4 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
- As the pork cooks, use a spoon to baste the medallions with the oil and herbs in the skillet. This will infuse the meat with additional flavor.
- Once the pork is cooked, remove the skillet from the heat and transfer the medallions to a plate. Let them rest for a few minutes to allow the juices to redistribute.
- Before serving, drizzle a little more olive oil over the medallions and garnish with additional fresh rosemary if desired. Serve hot with your choice of sides.
Tips
- Temperature is Key: Always let your pork medallions come to room temperature before cooking to ensure even searing.
- Don't Overcrowd the Skillet: Cook in batches if necessary to maintain high heat and achieve that perfect golden crust.
- Use a Meat Thermometer: Aim for an internal temperature of 145°F (63°C) for perfectly cooked, juicy pork.
- Let the Meat Rest: Allowing the medallions to rest for 3-5 minutes after cooking helps redistribute the juices, keeping the meat tender.
- Fresh Herbs Matter: Use fresh rosemary for the most vibrant flavor - dried herbs can't compare to the aromatic punch of fresh herbs.
- Oil Selection: Choose a high-quality olive oil with a good flavor, as it plays a crucial role in the overall taste of the dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
