Sauteed Pork Tenderloin Medallions
447
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.
