After seeing a commercial on the food network for pre made and frozen green beans and almond slivers, I decided I could probably make it and eat it… as long as it was covered in butter. So I chopped up some almonds (way too many) in my food processor, which didn’t really sliver them, I had varying sizes from dust to whole almonds, but it worked out ok.
Don’t forget to salt and pepper both sides of the pork. You also want to cut off any excess fat if you don’t care for it so much.
Sautéing is a pretty general term for using some kind of fat (oil, butter, etc) to cook something, in most cases some kind of protein (pork, chicken, etc). So you want to get your pan heated up, and then add your fats, I used both olive oil and butter.
Next you lightly coat both sides of each pork medallion in the flour and place it in the pan. Let it get nice and brown before moving them around so much. I had no problems with anything sticking, and this is apparently because you let each side brown before moving them around.
Let them cook pretty much undisturbed except for flipping them, and maybe rearranging them if your stove doesn’t distribute heat very evenly (like mine). After a couple minutes they should be good to go.
And yes, I ate my veggies that night along with the delicious pork tenderloin:
The pork was delicious. So much better than just pan frying with some PAM sprayed in there, and not even that much harder. I can’t wait for my new sauté pan to arrive so I can make the pan sauce as well. Apparently that is what makes restaurant food taste really good, and from what we had in class it works.
Recipe:
-about 1lb of pork tenderloin
-about 1cup flour
-1 or 2 tbsp olive oil
-1tbsp butter
-salt/pepper
Heat a large skillet over medium-high heat until warm. Meanwhile slice pork and blot dry with paper towels. Spread out flour on a large plate and coat each pork side with salt and pepper (no flour yet!).
When the skillet is hot enough, add olive oil and butter and coat the pan. Now lightly coat pork on both sides and place in pan. Cook until browned on the bottom and then flip the pieces over and repeat. Pork is done when firm to touch, total cooking time should be around 4-5mins.