Medallions of Pork Tenderloin with Pan Gravy

If it seems like there are more ways to prepare pork tenderloin than just about any other single meat in this cookbook it's because I believe that, properly prepared, it is the most perfect meat there is.  Grilled, roasted or as in this recipe, sautéed, it is tender and succulent.  This recipe is intended to showcase the meat itself without distracting, albeit tasty, sauces, marinades or rubs.

The secret to tasty, tender pork tenderloin that will almost melt in your mouth is this - do not overcook!  Lean pork like this should be served still pink inside.  Trichinosis is a thing of the past so don't let those old stories mom used to tell convince you that pork should be cooked to death. 

 Cut the tenderloin into 1" medallions; sprinkle with the salt and pepper.

Heat the oil over medium high heat until shimmering and place the medallions into pan, about 6-8 at a time to avoid overcrowding, and sear until browned on one side, about 1½ minutes. Turn carefully so as no to tear off the sear and cook for an additional 1½ minutes. Remove to platter in a warm oven. If necessary add additional oil and sear remaining medallions and set those aside as well.

Deglaze the pan with the wine scraping all bits from pan bottom. Add the butter and allow it to melt then add the flour and stir constantly until fully combined.  Add the stock about ¼ cup at a time, increase the heat and whisk constantly adding more stock as it thickens.  When all is combined turn the heat very low, return the pork and any juice to the pan coating the medallions on both sides.  

Check gravy for salt and pepper then simmer an additional 3-4 minutes. Test for doneness – medallions should still be slightly pink inside (about 150 degrees.)

Serve the pork and pan gravy with whipped potatoes or white rice.