Sauteed Pork Tenderloin Medallions

25 minutes Prep: 10 minutes Cook: 15 minutes

212 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	olive oil
16	ounces	pork tenderloin	trimmed of fat, silverskin removed and cut into 3/4inch medallions
2	each	scallions, spring or green onions	thinly sliced into rounds
1	teaspoon	cumin	ground
1/2	teaspoon	turmeric
2	large	tomatoes	seeded and chopped, 3 cups
1	x	salt
1	x	red pepper flakes	crushed

Directions

In a large skillet heat the oil.

Add the medallions and sauté them over high heat for 2 minutes a side to brown them.

Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through.

Don't overcook or they will toughen.

When done, remove the medallions to a serving plate.

To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 218g

Amount per Serving

Calories 212 45% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 63mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	6%
Sugars 3.0g
Protein 25.0g	49%

Vitamin A	17%		Vitamin C	23%
Calcium	3%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Ham/Pork

Last Recipes Viewed

Recipe Bite

Lightin' Up America!

by Krazy Chef Kurt Upton

This the time of the season, to start eating lighter. And for restaurants to change from...

Member Review

Ring of Coconut Fudge Cake

I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

Reviewed by Bon Bon