Master Recipe
Sautéed Pork Tenderloin Medallions
serves six
NOTE: Blot dry the pork medallions with several sheets of paper
towel to remove every drop of moisture before cooking, use a
12-inch skillet, and heat the pan until it is blazing hot. Turn the
medallions in roughly the same order that they were added to the
pan. The side of the medallion that was seared first will develop
the best crust and should be presented facing up at the
table.
2 boneless pork tenderloins (about 2 pounds total), trimmed of silver skin (see figure 12), cut into 1-inch slices, flattened to 3/4-inch slices (see figure 13), and blotted dry with paper towels
Salt and ground black pepper2 teaspoons vegetable oil
INSTRUCTIONS:
1. Heat heavy-bottomed 12-inch skillet over high heat until very hot, about 4 minutes. While skillet is heating, season medallions with salt and pepper to taste.
2. Add oil to pan and swirl to coat bottom. Lay medallions in pan and sauté, not moving them until browned, about 2 minutes. Turn meat with tongs; sauté until firm to the touch, about 11/2 minutes. Remove pan from heat, transfer cutlets to a plate, let rest for 5 minutes, then serve immediately.