Tender, juicy, and best of all simple. Cut from the tenderloin this is a classic, perfect way to cook pork medallions.
- 1 tablespoon canola oil
- 1 (1‑lb.) pork tenderloin ( trimmed and cut crosswise into 12 medallions)
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.
Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side
Remove from heat; let stand 5 minutes before serving.