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Pork Tenderloin Medallions with Madeira Pan Juices
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
Ah, yes, a romantic restaurant recreated in your own dining room, and a fine sauce to finish a pan-seared dish — so classy.
Ingredients
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Method
Trim pork tenderloin of excess fat and silver skin (the thin elastin layer on the outside). Cut into 6 medallions.
Heat a sauté pan over medium heat and add olive oil. Season pork lightly and dredge in flour. Shake off excess and fry in oil over medium heat 3 to 4 minutes per side until golden brown and firm. Remove to a plate, add shallots to pan and sauté 2 minutes. Add mustard and Ma