Dinner Tonight: A smarter way to cook pork tenderloin

A piccata pan sauce pairs perfectly with pork.

A smarter way to cook pork tenderloin

Jack Bishop Author, editor, and avid home cook

I used to struggle with pork tenderloin. It’s easy to overcook and it can be kind of boring. But then the light bulb went on: Just because tenderloin looks like a tiny roast doesn’t mean I have to cook it like a roast. I now treat tenderloin like steak, searing medallions on the stovetop. More browning equals more flavor. And more surface area means more places to hold a lovely pan sauce.

Pork Tenderloin Medallions with Lemon-Parsley Pan Sauce couldn’t be simpler. Cut each tenderloin crosswise into four pieces. The medallions will be about 2 inches thick and look like filet mignon. Sear one flat side and then set the pork aside while you turn the fond into a sauce. Add garlic, red pepper flakes, lemon juice, and chicken broth, along with a little flour to thicken everything.

Next up, return the pork to the pan, seared side up, and throw on the lid. The underside of each medallion will simmer in the sauce and gently come up to temperature. Finish with parsley, lemon zest, and olive oil, and you’ve made something akin to pork piccata.

Serve this saucy dish with noodles (fettuccine are lovely), mashed potatoes, rice, or crusty bread. Add a leafy salad or maybe a simple roasted vegetable (your oven will be empty!) like roasted green beans. You might never roast pork tenderloin again.

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