Pan-Seared Pork Tenderloin Medallions

Cooking method

1. Step 1:

   

   How do you make pork medallions? Gather the ingredients. Choose a thick, plump tenderloin with a little marbling.

2. Step 2:

   

   Rinse the pork tenderloin and pat it thoroughly dry. Cut it into medallions about 1 1/2 inches (4 cm) thick. Press each one gently with your fingers to even it out into a round.

3. Step 3:

   

   Wash and dry the tomatoes and cut them in half. Use tomatoes that are ripe but firm — soft ones fall apart as they cook. Small plum (Roma) tomatoes work best.

4. Step 4:

   

   Peel the onion and cut it into half-moons. You can swap the red onion for a regular yellow onion or 2–3 small shallots.

5. Step 5:

   

   Heat a grill pan well over high heat and, if needed, brush it lightly with olive oil. Mine is cast iron and the meat tends to stick, so I always oil it; a nonstick grill pan doesn't need it. Lay the medallions on the pan and sear for about 4 minutes, until golden.

6. Step 6:

   

   Flip the meat and sear for about 3 minutes more. Season with salt and pepper. Cook them more or less to your liking — but keep in mind that, unlike beef, pork shouldn't be served rare; it needs to be cooked through to be safe. The goal is fully cooked but still juicy, not dried out.

7. Step 7:

   

   Lower the heat to medium. Add the tomatoes and onion to the pan and cook everything together for about 3 minutes.

8. Step 8:

   

   Transfer the medallions to a plate and tent them with foil to keep them warm and let the juices redistribute evenly through the meat.

9. Step 9:

   

   Meanwhile, keep cooking the tomatoes and onion for another couple of minutes.

10. Step 10:

    

    Then move them to a plate as well.

11. Step 11:

    

    A little meat and vegetable juice is left in the pan — the perfect base for a quick, flavorful sauce. Add the mustard, then pour in the white wine and olive oil. Simmer, stirring, over low heat until the sauce thickens. For an alcohol-free version, use plain water in place of the wine.

12. Step 12:

    

    Pour the finished sauce into a gravy boat. This is how it looks — there isn't a lot, but it's enough for all the medallions.

13. Step 13:

    

    Arrange the warm medallions on plates, top with the onion and tomatoes, spoon the pan sauce over, and serve. Garnish with a few basil sprigs or arugula if you like. Enjoy!