pork essentials: marinated tenderloin medallions

a recipe by
Andy Anderson !
Wichita, KS

Pork is such a versatile ingredient. From baking, to frying, to braising, to grilling, this baby does it all. This is not a difficult recipe to assemble, and the marinade gives the medallions a wonderfully savory taste. Laid on a bed of greens and drizzled with a simple pan sauce, this recipe is awesome. So, you ready… Let’s get into the kitchen.

serves 6 - 8
prep time 12 Hr
cook time 30 Min
method Stove Top

Ingredients For pork essentials: marinated tenderloin medallions

  • 2 lb
    pork tenderloin
  • 1/3 c
    olive oil, extra virgin
  • 4 clove
    garlic, minced
  • 1 tsp
    crushed red pepper flakes, or to taste
  • 3 Tbsp
    lime juice, freshly squeezed
  • 1/4 c
    orange juice, freshly squeezed
  • 3 slice
    bacon, diced
  • 1/4 c
    fresh clover honey
  • 1/4 c
    sushi vinegar
  • 2 Tbsp
  • 2 Tbsp
    dijon mustard, i prefer grey poupon
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • salad greens, your choice

How To Make pork essentials: marinated tenderloin medallions

  • 1
  • 2
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
  • 5
    Cook until the garlic begins to soften, but not burn, about 6 – 8 minutes.
  • 6
    Remove from the heat, stir in the lime juice and orange juice.
  • 7
    Chef’s Note:Allow the marinade to cool down to room temperature.
  • 8
    Cut the pork tenderloin into thick medallions.
  • 9
    Add them to a non-reactive bowl, or Ziploc bag.
  • 10
    Pour the cooled marinade over the pork.
  • 11
    Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
  • 12
    After the prescribed time, remove the pork from the refrigerator.
  • 13
    Add the diced bacon to a sauté pan over medium-low heat.
  • 14
    Allow the diced bacon to slowly render their fat, and begin to crisp.
  • 15
    Remove from the pan, and drain on paper towels.
  • 16
    Increase the heat to medium, and cook the medallions until nice and brown, about 3 – 5 minutes per side.
  • 17
    Remove from the pan and reserve.
  • 18
  • 19
    Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
  • 20
    Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
  • 21
    Chef’s Note: Season to taste with salt and pepper, before proceeding.
  • 22
    Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
  • 23
    Add the pork medallions, and drizzle with the remaining sauce.
  • 24
  • 25
    Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
  • 26
    Keep the faith, and keep cooking.

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