Sauteed Pork Tenderloin Medallions

Name: Sauteed Pork Tenderloin Medallions
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; pork tenderloin; scallions, spring or green onions; cumin; turmeric; tomatoes; salt; red pepper flakes

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.

Yield

4
servings

Prep

10
min

Cook

15
min

Ready

25
min

Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
30	ml	olive oil
462.4	ml/g	pork tenderloin trimmed of fat, silverskin removed and cut into 3/4inch medallions
2	each	scallions, spring or green onions thinly sliced into rounds
5	ml	cumin ground
2.5	ml	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.