Pork tenderloin is an appealing cut of meat, ideally suited to serving two.
It’s lean and quick-cooking. Pick pork tenderloin that weighs between 10 and 12 ounces, and you’ll have enough for one meal without leftovers.
Unfortunately, those virtues may also be its drawbacks.
Because the tenderloin cut has so little fat — less than 6 grams — the meat quickly can go from moist to dry in the oven. In addition, even though pork tenderloin provides healthful servings for two, the portions may look a little skimpy on the plate.
The simple solution to both challenges is to turn tenderloins into medallions.
Cut the pork into thin slices on the diagonal and, instead of roasting, saute the pork in a skillet. Add pear slices to enhance the delicate flavor of the meat and boost the portions. Baste the meat with a heady combination of wine, broth and herbs.
Serve the pork medallions over fat egg noodles, rice or mashed sweet potatoes. There’s nothing spare about this dish.
Stock up on pork tenderloin when it’s on sale. Wrap the extra tenderloins in heavy-duty aluminum foil and freeze for up to six months. If you’re going to prepare medallions, don’t completely thaw the pork. It’s easier to slice when it’s partially frozen.
Pork medallions with pears
Makes 2 servings
1 12-ounce pork tenderloin, trimmed of fat
2 tablespoons flour
Salt and pepper
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1 small red onion, thinly sliced
2 small or 1 large ripe pear, not peeled but cored, quartered and sliced 1/4-inch thick
1/2 cup semidry white wine
1/2 cup chicken broth
1 teaspoon pear-flavored vinegar or white balsamic vinegar
1/2 teaspoon minced fresh rosemary
1 cup cooked egg noodles or 1 cup cooked rice
Slice pork 1/2-inch thick on the diagonal. Combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper on a plate. Dust pork with seasoned flour.
Heat 1 teaspoon each of butter and oil in a large, heavy-bottomed skillet. Add pork and brown on both sides, 1 to 2 minutes per side over medium heat. Remove pork. Add remaining 1 teaspoon butter and 1 teaspoon oil. Add onion and pears. Cook over medium heat for 2 minutes. Pour in white wine and broth. Increase heat to high. Scrape up browned bits in skillet and reduce liquid by half.
Return pork to skillet. Add vinegar and rosemary. Cover skillet, reduce heat to low and simmer for about 10 minutes, turning pork over halfway through, or until pork is completely cooked. Adjust salt and pepper to taste. Serve over noodles.
TRIBUNE MEDIA SERVICES
Please read our comment policy before commenting.