Pan-Seared Pork Medallions with Perfect Pork Marinade

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Recipe by South Your Mouth

Pan-Seared Pork Medallions & Perfect Pork Marinade
Pork:
1 1.5 pound pork tenderloin
3 tablespoons vegetable oil
Salt & pepper

Marinade:
1/2 cup soy sauce
3 tablespoons vegetable oil
3 tablespoons brown sugar
3 cloves of garlic, smashed
1 teaspoon chili powder
1 teaspoon paprika
*I’m also prone to throw other stuff in as I have it available.  Try adding green onions, shallots, any citrus peel or juice and/or fresh ginger

Place pork tenderloin in a large zip-top plastic bag; set aside.  In a small bowl, mix marinade ingredients and whisk together until thoroughly combined.  Add marinade to the pork tenderloin and seal bag tightly.  Marinate pork for 6-8 hours or overnight.

Remove tenderloin from marinade and slice into 2-inch thick medallions (my 1.5 tenderloin yielded eight 2-inch medallions).  Season each medallion lightly with salt & pepper.  Discard marinade.

Add 3 tablespoons vegetable oil to a large skillet over medium-high heat.  Add medallions and sear for 3-4 minutes or until nicely browned.  Flip medallions, reduce heat to medium and cover skillet.  Cook, covered, for 5-6 minutes or until medallions are just done.  Remove from heat and rest for 5 minutes before serving.

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