Module 2-3 Recipe: Pan-Fried Pork Tenderloin 

Here is a video on “how to slice and pound pork tenderloin.” Sorry but I couldn’t find a good youtube video. This video is still really good if you don’t mind ignoring the website’s annoying advertising.

Yummy Pan-Fried Pork Tenderloin


  • 1 tablespoon neutral tasting cooking oil that has a high smoke point (canola or grapeseed oil are the best choices)
  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 medallions
  • ½ teaspoon salt (I only use sea salt in my cooking)
  • ¼ teaspoon garlic powder
  • ¼ teason FRESHLY ground black pepper

Arrange pork medallions in a single layer on a work surface. Flatten the medallions to even thickness. If you have a decent tenderloin you should be able to press each with the palm of your hand to flatten to an even thickness.

Combine salt, garlic powder, and pepper; sprinkle liberally over pork. Adjust the seasoning to your individual taste. I prefer to add a little more.

Heat 12-inch skillet over medium-high to mercury-ball stage as learned in previous lesson.

Add oil. When you see the first wisp of smoke coming from the skillet, add the pork to the skillet in a single layer; Do NOT overcrowd the skillet. If you skillet is not big enough, then cook in batches.

Cook just until done, about 3 minutes per side. (Use a timer if necessary to keep from turning too soon. Monitor the temperature and adjust as necessary to keep a steady sizzle. LISTEN to your food!)

Remove from heat; Please a piece of aluminum foil over the pork that is vented at the top and allow to rest for 5 to 10 minutes before serving

When you lightly pound a piece of meat, it makes it a bit thinner and shortens the cooking time. It also helps to tenderize the meat by breaking up the muscle tissue.

If you don’t pound them, you’ll need to adjust temperature a little lower to cook the thicker pieces of pork to the desired doneness. I don’t recommend this.

Note: Be sure not to overcook the pork. Contrary to what many people think, pork can have a little redness to it, just like beef. After cooking, lightly cover the meat and let it rest for at least 5 minutes before serving. If you are not sure if the pork is done, use an instant read thermometer.