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    You are in: Home / Recipes / Thick-Cut Pork Tenderloin Medallions Recipe
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    Thick-Cut Pork Tenderloin Medallions

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    DrGaellon's Note:

    From Cook's Illustrated magazine. Serve with Maple-Mustard Sauce, Apple Cider Sauce, or Hoisin-Sesame Sauce. Nutrition information does not include sauce.

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    Ingredients:

    Serves: 6

    Yield:

    tenderl ...

    Units: US | Metric

    Directions:

    1. 1
      Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2" pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat.
    2. 2
      Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

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    Nutritional Facts for Thick-Cut Pork Tenderloin Medallions

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.7
     
    Calories from Fat 114
    46%
    Total Fat 12.7 g
    19%
    Saturated Fat 3.4 g
    17%
    Cholesterol 99.7 mg
    33%
    Sodium 74.0 mg
    3%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 31.0 g
    62%

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