JS Parker is an accomplished freelance writer. JS's articles often focus on cooking and cooking methodology.
How Do You Rate It?
Pork tenderloin is just about my favorite dinner entrée. From slapping the whole tenderloin on the grill with just a little salt and pepper on it to marinating for 30 minutes or longer coated with more exotic herbs and spices, we have dozens of ways to prepare it.
To add even more flavor to this very lean and very affordable piece of meat, cut and pound it into small medallions, then pan fry (sauté). But first, let's look at a basic way to season your pork cutlets and organize your cooking to make this easy, as well as delicious.
|Prep time||Cook time||Ready in||Yields|
Serves four people four ounces of pork
- 1 pound pork tenderloin, cut from a larger, whole pork tenderloin
- 2-4 Tablespoons flour
- 1 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- 2 tsp. Worcestershire sauce or balsamic vinegar, or your favorite seasoning sauce
- 1/2 cup dry bread crumbs
- 1 Tablespoon olive oil
Dip One, Two, Three, Then Into the Skillet
- Place the whole tenderloin on your cutting board and remove the silverskin and excess fat. (See tip below.)
- Cut slices at a diagonal of about 1-1/2 inches thick. (Two medallions of at least 2 ounces each will yield one serving. Save the rest of the whole tenderloin for another meal.)
- Using the palm of your hand or the side of a broad knife (see photo above), flatten the cutlets to medallions about ¼ inch thick or less. (Some pieces may need a more aggressive pounding with a meat mallet. If so, cover the meat with plastic wrap to keep you mallet cleaner.)
- Line up your ingredients in a series of small bowls. First: flour, salt, paprika, pepper, blended together. Second: Egg, beaten lightly with the Worcestershire or balsamic. Last: seasoned dry bread crumbs, mixed well.
- Heat the oil in the skillet (test for sizzle with a tiny pinch of flour.)
- Working quickly, dip one cutlet at a time in the flour, then the egg, then the crumbs and gently place in the skillet.
- Saute each medallion until golden brown, turning once, for a total cooking time of 4 to 6 minutes.
Organize to Make It Easy
Best Tip: Organize Before You Start!
Be a smooth operator and prepare all your ingredients before you start cooking. Combine any ingredients that can be added together, then line them up in the order as given in the instructions.
In fact, think of it as a production line. (The French call it "mise en place".) I even like to put everything else away and clean up everything except what I'm working with, before I start the final cooking.
Best Tip for Removing Silverskin and Fat
A Final Word
Add a starchy side dish like potatoes, corn or pasta plus a green vegetable and you've got a total meal that looks and tastes delicious!
T. Laurie on May 25, 2016:
Delicious and easy. My favorite way of pork tenderloin is fried and this was wonderful. I made sour cream and chive mashed potatoes and a cucumber/tomato/feta cheese salad. Very satisfying!
Larry Rankin from Oklahoma on July 05, 2015:
Looks delicious. I'll have to give it a try.
JSParker (author) from Detroit, Michigan on September 07, 2012:
Thanks for stopping by, Vespawoolf!
I think pork tenderloin is the most versatile of meats; it has replaced boneless chicken breasts as my protein of choice. Whether roasted (or grilled) whole or cut into medallions and pan sauteed, it's a delicious, moderately-priced entree.
Vespa Woolf from Peru, South America on September 06, 2012:
I love the versatility of this dish and the way you explain the steps (like an assembly line). Marinated pork is sooo delicious. Thank you for giving me a nice dinner idea! Voted up.
Peter from New York on September 05, 2012:
Great recipe and very easy and healthy! Love Pork Medallions.
sakun2012 on August 11, 2012:
Pork is my big time favourite. The first pan fried picture is really mouth watering. I have to agree with carol7777.....Thanks for keeping this recipe healthy and for sharing it.
JSParker (author) from Detroit, Michigan on July 18, 2012:
I like your phrasing, "tastebuds jumping pretty high". Thanks so much for your comment. Delighted to hear from you, and best wishes on HubPages!
carol stanley from Arizona on July 16, 2012:
This sounds really good--got my tastebuds jumping pretty high. And it is not unhealthy with all the good ingredients. Thanks for the good recipe.
JSParker (author) from Detroit, Michigan on June 05, 2012:
Well, Simone, if you do decide to go off the vegetarian wagon once in a while, in addition to fish, I think pork is a pretty rational option. Apparently, the pig of today is not our grandparents' pig! It yields much healthier, lower fat chops and roasts due to changes in animal husbandry practices.
Thanks for reading!
Simone Haruko Smith from San Francisco on June 05, 2012:
Oh boy, this looks amazingly delicious... and I'm not even much of a pork person. Heck, I'm actually a vegetarian... but STILL!!!!
Peggy Woods from Houston, Texas on June 04, 2012:
We do a similar thing with pieces of pork tenderloin and besides being tasty it is quick and easy to prepare. For people unfamiliar with this type of preparation, you have lined it all up for them in an easy to understand method with good photos illustrating each step of the way. Voted useful and just gave it a 5 star rating because I know how good it tastes. Bon Appetite!
JSParker (author) from Detroit, Michigan on June 03, 2012:
Hi Danette. I usually don't like to fry foods, either, but with a nonstick skillet and just a little healthy olive oil, I feel okay about it with this very lean cut of meat. Unlike this recipe, most of my pork tenderloin recipes don't use much flour or cracker meal anyway. And by sauteing, I can also get a nice pan sauce.
Danette Watt from Illinois on June 03, 2012:
I buy pork tenderloins quite a bit and since it's now just my husband and I and we aren't big meat eaters, I can get several meals from one.
I don't typically pan fry my foods but this looks light enough that it would work for me.