PORK TENDERLOIN IN ELECTRIC SKILLET RECIPES

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PAN-SEARED PORK TENDERLOIN MEDALLIONS RECIPE | COOKING LIGHT



Pan-Seared Pork Tenderloin Medallions Recipe | Cooking Light image

This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.

Provided by Laraine Perri

Total Time 18 minutes

Yield Serves 4 (serving size: 3 medallions)

Number Of Ingredients 6

1 tablespoon canola oil
1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh thyme leaves (optional)

Steps:

  • Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness. Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 149, CarbohydrateContent 0.0 g, CholesterolContent 60 mg, FatContent 6.4 g, FiberContent 0.0 g, ProteinContent 21 g, SaturatedFatContent 1.2 g, SodiumContent 287 mg, SugarContent 0 g

SKILLET PORK TENDERLOIN WITH MUSTARD AND SMOKED PAPRIKA RECIPE



Skillet Pork Tenderloin with Mustard and Smoked Paprika Recipe image

In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting. Slideshow: More Pork Tenderloin Recipes 

Provided by Julia Turshen

Categories     Pork Tenderloin

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 1/2 teaspoons smoked paprika (hot or sweet)
1 teaspoon kosher salt
Two 1-pound pork tenderloins
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°. In a small bowl, stir the Dijon with the paprika and salt. Spread the mixture all over the pork.
  • In a large ovenproof skillet, heat the olive oil over moderately high heat. Add the tenderloins and cook until browned on the bottoms, about 5 minutes. Flip the pork and transfer the skillet to the oven. Roast for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer to a work surface and let rest for 10 minutes, then cut the pork into thick slices and serve.

More about "pork tenderloin in electric skillet recipes"

PAN-SEARED PORK TENDERLOIN MEDALLIONS RECIPE | COOKING LIGHT
This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.
From cookinglight.com
Total Time 18 minutes
Calories 149 per serving
  • Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness. Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.
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