Sauteed Pork Tenderloin Medallions with Warm Spices and Raisins in Wine Vinegar Pan Sauce
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 3 (saucing one tenderloin)
Ingredients
1 teaspoon table salt ½ teaspoon ground black pepper 1 pound pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to ¾ inch with flat side of chef's knife blade2 tablespoons olive oil
Sauce Ingredients
½ teaspoon ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon cayenne pepper 2 teaspoons granulated sugar 1 tablespoon olive oil 1 medium onion, sliced thin (about 1 cup)¼ cup dry sherry ¼ cup red wine vinegar ½ cup chicken stock or low-salt canned broth¼ cup raisinsBefore You Begin
To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.
Instructions
- Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Mix first four sauce ingredients in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add stock or broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Time
1 hourYield
Serves 3 (saucing one tenderloin)Ingredients
1 teaspoon table salt
½ teaspoon ground black pepper
1 pound pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to ¾ inch with flat side of chef's knife blade
2 tablespoons olive oil
Sauce Ingredients
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
2 teaspoons granulated sugar
1 tablespoon olive oil
1 medium onion, sliced thin (about 1 cup)
¼ cup dry sherry
¼ cup red wine vinegar
½ cup chicken stock or low-salt canned broth
¼ cup raisins
Test Kitchen Techniques
Ingredients
1 teaspoon table salt
½ teaspoon ground black pepper
1 pound pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to ¾ inch with flat side of chef's knife blade
2 tablespoons olive oil
Sauce Ingredients
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
2 teaspoons granulated sugar
1 tablespoon olive oil
1 medium onion, sliced thin (about 1 cup)
¼ cup dry sherry
¼ cup red wine vinegar
½ cup chicken stock or low-salt canned broth
¼ cup raisins
Test Kitchen Techniques
Ingredients
1 teaspoon table salt
½ teaspoon ground black pepper
1 pound pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to ¾ inch with flat side of chef's knife blade
2 tablespoons olive oil
Sauce Ingredients
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
2 teaspoons granulated sugar
1 tablespoon olive oil
1 medium onion, sliced thin (about 1 cup)
¼ cup dry sherry
¼ cup red wine vinegar
½ cup chicken stock or low-salt canned broth
¼ cup raisins
Test Kitchen Techniques
Why This Recipe Works
In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them to increase the surface area for searing, and sautéed them. This worked beautifully, with every piece both juicy and tender and seared on both sides. In addition, a generous amount of drippings were left behind in the pan, and we could use these to make a variety of pan sauces, thereby giving the meat its needed flavor boost.
Before You Begin
To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.
Instructions
- Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Mix first four sauce ingredients in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add stock or broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
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