Spiced Pork Tenderloin Medallions

Pork tenderloin is always so lean yet tender. You can cook whole, but consider cutting up into medallions. Seasoned generously with any good spice rub, and cooked to medium rare, they are a treat that many will compare to a beef fillet mignon - at a third the price.

1 large lean pork tenderloin

3 Tbsp spice mix (see below or link)

Spice Mix (you may not need all of it for this recipe):

1 Tbsp dried minced onion flakes

2 Tbsp Kosher salt

2 tsp garlic powder

1 tsp dried dill weed

1 tsp powdered coriander

2 tsp freshly ground black pepper

1 tsp crushed red pepper flakes

Mix the spice mix ingredients together in a small bowl.

Slice the pork tenderloin into 1-1/2 inch pieces - you should have about 8-10 pieces. For each piece, place cut side down, and push down with the palm of your hand to flatten slightly to about 3/4 to 1-inch thickness.

About a half hour before ready to cook, scatter 2 tablespoons spice mix in a wide, flat clean plate.

Dredge each piece of pork into the mix on both sides, tapping, and dusting off the remains that do not stick. Add more spice mix if necessary. Store remaining spice mix for a future use in a sealed container. Set medallions aside on a plate until ready to cook. You should let the medallions rest at least 30 minutes or more to infuse flavors.

When ready to cook, preheat oven to 375F.

Heat an oven-going ridged skillet over medium-high heat and oil well. Brown both sides of the medallions about 2-3 minutes per side, until discernible ridge lines appear.

Flip medallions and place skillet in oven and bake for about another 8-10 minutes, or until the internal temperature of the medallions (measured by an instant read thermometer) reaches 140-145F for medium rare. Remove medallions from the oven and cover to rest for 3-5 minutes.

Serve with a tangy mango (‘Major Grey’s”) chutney, if desired.

Serves 4.

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