Pork Tenderloin Medallions with Brown Rice, Sage, and Walnuts
By America's Test KitchenPublished on November 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
3 pounds pork tenderloins (combined weight, 2 loins total), cut crosswise into 1 ½-inch pieces3 tablespoons vegetable oil 1 onion, chopped fine½ cup chopped walnuts 2 tablespoons finely chopped fresh sage ¾ cup dried cranberries 2 (8.5-ounce) packages Ben's Original Whole Grain Brown Ready Rice ¾ cup orange juice
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned, about 4 minutes per side. Reduce heat to medium and, using tongs, stand each piece of pork on its side, turning as necessary, until sides are well browned and internal temperature registers 145 degrees, 6 to 10 minutes. Transfer to plate and tent with foil.
- Add remaining oil, onion, and walnuts to empty skillet and cook until onion is softened, about 5 minutes. Add sage and cook until fragrant, about 30 seconds. Stir in cranberries, rice, and orange juice and cook until liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon rice onto individual plates and top with pork. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 pounds pork tenderloins (combined weight, 2 loins total), cut crosswise into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
½ cup chopped walnuts
2 tablespoons finely chopped fresh sage
¾ cup dried cranberries
2 (8.5-ounce) packages Ben's Original Whole Grain Brown Ready Rice
¾ cup orange juice
Ingredients
3 pounds pork tenderloins (combined weight, 2 loins total), cut crosswise into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
½ cup chopped walnuts
2 tablespoons finely chopped fresh sage
¾ cup dried cranberries
2 (8.5-ounce) packages Ben's Original Whole Grain Brown Ready Rice
¾ cup orange juice
Ingredients
3 pounds pork tenderloins (combined weight, 2 loins total), cut crosswise into 1 ½-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
½ cup chopped walnuts
2 tablespoons finely chopped fresh sage
¾ cup dried cranberries
2 (8.5-ounce) packages Ben's Original Whole Grain Brown Ready Rice
¾ cup orange juice
Why This Recipe Works
Instead of roasting, we found that it was faster to slice and sauté our pork tenderloin. So we developed our Pork Tenderloin Medallions with Brown Rice, Sage, and Walnuts recipe, which uses a quick, flavorful pan sauce as a tasty accompaniment. Cutting two pork tenderloins crosswise into thick medallions made them perfect for sautéing.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned, about 4 minutes per side. Reduce heat to medium and, using tongs, stand each piece of pork on its side, turning as necessary, until sides are well browned and internal temperature registers 145 degrees, 6 to 10 minutes. Transfer to plate and tent with foil.
- Add remaining oil, onion, and walnuts to empty skillet and cook until onion is softened, about 5 minutes. Add sage and cook until fragrant, about 30 seconds. Stir in cranberries, rice, and orange juice and cook until liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon rice onto individual plates and top with pork. Serve.
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