Serve these medallions with a cream, apples and sage sauce to have an other-worldly experience.
1 lb pork (1 pork tenderloin)
2 T olive oil
1 t salt
1⁄2 t pepper (freshly ground black pepper)
sauce (cream. apples and sage sauce)
- Remove the silver skin from the tenderloin, and cut pork into 1 inch slices. Pound them with a smooth surface ( not a meat tenderizer) into 3/4 inch thickness. Sprinkle both sides of all the slices with salt and pepper.
- Heat oil until it is shimmering, using a heavy bottom, large skillet. Do this over a medium-high heat, swirling to cover entire pan. Working in batches of 6, sear medallions for 80 seconds. Do not move them around turning that time.
- Using tongs, flip the medallions. cook for another 80 seconds. Meat should be seared. Transfer to a plate and reserve dripping for sauces.