Can I use pork loin instead?

Pork loin can be used, but it is a different cut of pork, usually used for boneless pork chops or roasts. It will be less tender and may require longer cooking time.

Do I have to rest the pork tenderloin medallions before serving?

For the best results; yes! Since they cook quickly (usually just a few minutes per side), pull them off the heat just slightly before 145°F. Cover loosely with foil, and rest for 3–5 minutes. You'll get much juicier results compared to slicing them right away. If your medallions are thinner than 3/4", then only rest 2-3 minutes.

Why is my pork tenderloin tough?

It may be overcooked. Pork tenderloin cooks quickly, so avoid cooking it too long. Cook the tenderloin to 140°F., remove from skillet, cover with foil and let it rest 3-5 minutes and the temperature should raise to 145°F.

Can you eat pork if it is pink?

Pork is ready to eat when an internal meat thermometer registers 145°F. The center of the pork may still look a bit pink. As it rests a few minutes, it may lessen in pink color, but it is still perfectly fine to eat.

Pork Tenderloin Medallions ⋆ Deb's Daily Dish

Description

Pork Tenderloin Medallions is tender medallions of pork seared in a skillet to juicy perfection. The teriyaki sauce is sweet and savory that can be spooned over the pork and served with rice or mashed potatoes. This is an easy, 30 minute, weeknight meal you can count on to always come out deliciously.

Ingredients

Units Scale

2 pounds pork tenderloin, silver skin removed, sliced in 1" medallions
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons canola oil

Sauce

1/3 cup brown sugar, packed down in cup*
1/4 cup water or chicken or beef broth, optional*
1/2 cup soy sauce, low sodium or coconut aminos
1/4 cup rice wine, white wine or sherry vinegar
2 teaspoons garlic paste or powder
1 teaspoon ginger paste or powder
2 tablespoons Oyster sauce
1 tablespoon cornstarch or flour
1/2-1 teaspoon crushed red pepper*

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Instructions

Remove the silver skin from top of tenderloin. It is very chewy and will not melt or break down like a layer of fat on pork. Use a knife and carefully slice it off.

Tip: Slice thicker medallions, about 1 inch. This helps keep the pork tender and prevents overcooking.
Heat oil in skillet. Sprinkle on the salt and pepper and brown the medallions on both sides. Cook to 140°F, remove to plate, cover with aluminum foil and let pork rest 3-5 minutes. It should rise to 145°F.

Tip: Avoid overcrowding the pan. Cook in batches if needed so the pork sears instead of steams.
Step 3: Stir together the sauce ingredients. Taste the sauce for seasonings, sweetness (brown sugar), tart (vinegar) or savory (soy sauce, Oyster sauce). Adjust as needed. Make sure to press out any lumps from the cornstarch or flour before adding to the skillet.
Step 4: Add sauce to skillet and heat to a low boil. Simmer for 1-2 minutes to thicken. Add pork back to pan and heat through.

Notes

*You can sub white sugar or honey for the brown sugar.

*Use the water or broth if you want to thin out the sauce.

*Start with less red pepper and add more only after tasting the sauce for flavor.

*Store leftovers covered, in the refrigerator for up to 3 days. Or freeze in freezer safe containers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet on low to heat through. Add more liquid if th sauce has thickened in the freezer. Or reheat in the microwave in a covered dish for a few minutes until hot.