Best Sauteed Pork Tenderloin Medallions With Fennel And Green Olives In Orange Pan Sauce Recipes

Sauteed Pork Tenderloin Medallions image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 to 3 tablespoons olive oil
16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions
2 scallions, thinly sliced into rounds
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 large tomatoes, seeded and chopped (3 cups)
Salt and crushed red pepper

Steps:

In a large skillet heat the oil. Add the medallions and saute 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.

Pork Medallions With Fennel and Pancetta image

Provided by Christmas Carol

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) pork tenderloin
1/4 cup all-purpose flour
1 dash salt
1 dash pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or 2 ounces bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4 inch thick slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Steps:

Trim fat from tenderloin.
Cut meat crosswise into 1 inch thick slices.
Place each slice between 2 pieces of plastic wrap.
Pound to 1/4 inch thickness.
Remove plastic wrap.
In a shallow dish, combine the flour, salt, and pepper.
Coat tenderloin slices with flour mixture.
In a large, heavy skillet, heat the olive oil over high heat.
Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
Add additional oil if necessary.
Remove pork from skillet.
Cook pancetta in same skillet over medium-high heat until crisp.
Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
Add lemon juice, then stir in the whipping cream.
Bring to a boil, then return the pork to the skillet.
Cook until the pork is heated through and sauce has thickened slightly.
Transfer pork to a serving platter and spoon the sauce over the top.