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Sauteed Pork with tenderloin

Found 9 recipes

DIFFICULTY LEVEL

Sauteed Pork Tenderloin Medallions

2 tablespoons olive oil 16 ounces pork tenderloin trimmed of fat, silverskin removed and cut into 3/4inch medallions 2 each scallions, spring or green onions[...]

Source: recipeland.com
Sauteed Pork Medallions With Port

1 1/4 lbs pork tenderloin, usually I get 2 3/4 lb tenderloins 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 2[...]

Source: food.com

Sauteed Pork Tenderloin With Shallot Tarragon[...]

1 1/4 lbs pork tenderloin, trimmed 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon vegetable oil 1/2 cup sliced[...]

Source: food.com
Sauteed Pork Medallions With Lemon-Garlic Sauce

1 lb pork tenderloin, trimmed 1/4 teaspoon salt , divided 1/4 teaspoon plus 1/8 teaspoon black pepper , divided 2 teaspoons olive oil , divided 2 garlic[...]

Source: food.com
Sauteed Pork Tenderloin Medallions With[...]

1 pork tenderloin, trimmed (1 pound) 1/4 teaspoon salt , divided 1/4 teaspoon black pepper , plus 1/8 teaspoon black pepper, divided 2 teaspoons olive oil ,[...]

Source: food.com
Sauteed Pork Tenderloin With Shallot Tarragon[...]

1 1/4 lbs pork tenderloin, trimmed 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon vegetable oil 1/2 cup sliced[...]

Source: food.com
Sauteed Pork Medallions With Port

1 1/4 lbs pork tenderloin, usually I get 2 3/4 lb tenderloins 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 2[...]

Source: food.com
Sauteed Pork Medallions With Lemon-Garlic Sauce

1 lb pork tenderloin, trimmed 1/4 teaspoon salt , divided 1/4 teaspoon plus 1/8 teaspoon black pepper , divided 2 teaspoons olive oil , divided 2 garlic[...]

Source: food.com
Sauteed Pork Tenderloin Medallions With[...]

1 pork tenderloin, trimmed (1 pound) 1/4 teaspoon salt , divided 1/4 teaspoon black pepper , plus 1/8 teaspoon black pepper, divided 2 teaspoons olive oil ,[...]

Source: food.com

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