Sauteed Pork Tenderloin Medallions
517
Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.
Ingredients
| 2 | tablespoons |
olive oil
|
|
| 16 | ounces |
pork tenderloin
trimmed of fat, silverskin removed and cut into 3/4inch medallions |
|
| 2 |
scallions, spring or green onions
thinly sliced into rounds |
||
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
turmeric
|
|
| 2 | large |
tomatoes
seeded and chopped, 3 cups |
|
|
salt
|
* | ||
|
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.
Nutrition Facts
Serving Size 218g (7.7 oz)Amount per Serving
Calories 21245% of calories from fat
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 73mg
24%
Sodium 63mg
3%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
6%
Sugars g
Protein
49g
Vitamin A 17%
•
Vitamin C 23%
Calcium 3%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
