Beef / Pork

Pork Tenderloin Medallions, seared and baked is for Dinner.

Pork Tenderloin Medallions, seared and baked takes 20 minutes to prepare.

Pork Tenderloin Medallions, seared and baked takes 40 minutes to cook.

Pork Tenderloin Medallions, seared and baked makes 10 servings.

The ingredients for Pork Tenderloin Medallions, seared and baked are:

15 oz or 2 lb Smithfield Pork Tenderloin
1/4 cup Brown Rice Flour, any brand
1/4 cup unbleached, all-purpose flour
2 tbsp dry Lipton Onion Soup Mix
4 tbsp dry Lipton Savory Herb w/Garlic Soup Mix
4 tbsp extra virgin olive oil, any brand
2 fresh garlic cloves, chopped/minced
2 tbsp Ms. Dash Tomato Basil Garlic Seasoning
1/2 cup or 4 oz water

Here is how you make Pork Tenderloin Medallions, seared and baked:

Preheat oven to 350 degreesIn large skillet add olive oil, set aside until ready for useSlice Smithfield Pork Tenderloin into 2 inch circles, set asideIn a lunch size paperbag add soup mixes and Ms. Dash and add meat shake until all pieces are cover completely, set aside Heat skillet on medium heat making sure not to burn while heatingIn medium size bowl with lid add brown rice flour and all- purpose flourDredge a few pieces at a time and add to skillet, brown on each side for 3 to 4 minutes removed, (place in a baking pan, sides can touch), cook remainder of meat and add to panAfter all meat is cooked, add 1/2 cup water to skillet and stir, making sure that all of the stuck on cooked flour has been lifted..........there should be little to no olive oil left, cook 2 to 3 minutes and pour over cooked meat in baking panCover pan and put in oven for 25 minutes, remove and serve Serving Size: makes 8 to 10 2 inch piecesNumber of Servings: 10Recipe submitted by SparkPeople user TONYA46.

The nutritional information for Pork Tenderloin Medallions, seared and baked is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 134.9

• Total Fat: 6.7 g
• Cholesterol: 30.0 mg
• Sodium: 378.7 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.5 g
• Protein: 10.2 g