Médaillons de Porc Sautés

Pork Tenderloins Sautéed

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 whole pork tenderloins
  • Melted butter
  • Fine dry bread crumbs
  • Chunk of butter
  • 3


  1. Cut ½-inch-thick medallions of pork from the large end of each tenderloin. You should be able to get 4 from each. Reserve tail ends for another meal.
  2. Dip the medallions into melted butter and then into crumbs. Heat a chunk of butter and the oil to very hot. Sauté the pork for about 10 minutes on each side. Season with salt and pepper and place on hot serving