SERVES 4 TO 6
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner. Be sure not to rinse out the skillet if serving with a pan sauce (recipes follow).
2 |
(1- to 1¼-pound) pork tenderloins, trimmed, cut crosswise into 1½-inch pieces, and tied; thinner end pieces removed and tied together (see photos) |
Table salt and ground black pepper |
|
2 |
tablespoons vegetable oil |
1. Pat the pork medallions dry and season with salt and pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork and cook, without moving the pieces, until well browned, 3 to 5 minutes. Turn the pork and brown on the second side, 3 to 5 minutes more. Reduce the heat to medium. Using tongs, stand each piece on its side and cook, turning the pieces as necessary, until the sides are well browned and the internal temperature registers 140 to 145 degrees on an instant-read thermometer, 8 to 12 minutes. Transfer the pork to a platter, tent loosely with foil, and let rest until the temperature registers 150 degrees on an instant-read thermometer, while making a pan sauce (recipes follow). Serve with the sauce.