Easy Pork Tenderloin Medallions
I think that pork tenderloins have to be the easiest and tastiest meats to cook. Slice, season, let marinade (which doesn't take but 10 minutes or so), cook in a skilled - and you're done! I served these up with a side of mashed potatoes and steamed broccoli.
I'm usually late to the game in the afternoon thinking about a meal. So I pop a frozen tenderloin in a sink of cold water to let it thaw. Takes less than an hour. I slice off any "silverskin" on the meat. Here is a link to a YouTube video explaining how to do this. Then I slice in about 1/2" thick medallions.
At this point, I like to marinade the meat in olive oil, traditional balsamic vinegar, garlic, salt, pepper and other seasonings like rosemary, chili or other peppers, etc. It's one of those things that requires opening up jars and figuring out what sounds good. Cumin is great. Basil. Oregano. You name it. This is such an easy way to cook these tenderloins that you could change up the flavors over and over. Quick note: write down what you like so that you can do it again!
I like to marinade meats in a zip lock bag so that I can seal it up and toss everything around to make sure everything is covered. Shake it up every few minutes. Since it only marinates about 10 minutes, leave it out of the fridge. Meat needs to be cooked at room temperature.
Sear the meat in a hot skillet, take out of the pan and plate it, put the marinade drippings from the ziplock bag or the marinating dish into the skillet and reduce, stirring constantly until somewhat thickened. Pour over the medallions. Do not over cook tenderloins. If they're still a bit pink in the middle, you're fine. Cook to 145° - and then plate. Delicious!
Another note. Pork tenderloins are different than pork loins. The tenderloins are more tender and less dense - and cook much more quickly.