Sauteed Pork Tenderloin Medallions with Warm Spices and Raisins in Wine Vinegar Pan Sauce

Published September 1, 1997.

Why this recipe works:

In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them to increase the surface area for searing, and sautéed… read more

In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them to increase the surface area for searing, and sautéed them. This worked beautifully, with every piece both juicy and tender and seared on both sides. In addition, a generous amount of drippings were left behind in the pan, and we could use these to make a variety of pan sauces, thereby giving the meat its needed flavor boost.

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Serves 3 (saucing one tenderloin)

To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.

Ingredients

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