6 (4 ounce) pork tenderloin medallions
4 tbsp Worcestershire sauce
1 tsp vegetable oil
1 tsp kosher salt
2 tsp freshly ground pepper
1. Remove the tenderloin from the refrigerator. Brush on the Worcestershire sauce on all sides (Do not let the meat sit in a puddle of the sauce. We want just a light coating)
2. Let sit at room temperature for 30 minutes
3. Meanwhile, preheat the oven or roaster to 450 degrees
4. In a large, heavy, oven-proof skillet, heat the oil over high heat. Add the medallions and sear on all sides, about 3 minutes per side, or until well browned. (Cook’s note: Salt and pepper the cooked sides as you turn them up, to avoid burning the pepper)
5. Transfer the pan to the preheated oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reads 120-125°F for rare/medium-rare or 130-135°F for medium.
6. Remove from the heat and cover loosely with foil and let it rest 10 minutes before serving.
A good cut of pork tenderloin is both tender and flavorful, so it won’t need a lot of seasoning, nor a long cook. Try a little garlic paste or a very light coating of a flavored olive oil, if desired. Anything more simply detracts from the flavor of the meat. And, keep in mind that you no longer have to cook U.S. pork beyond 145 degrees F. No more, dry, tough to chew pork!