Jacques Pépin mentioned, “Pork tenderloin is succulent, flavorful, and lean, scrumptious roasted complete or reduce crosswise into medallions and sautéed,” in accordance with KQED, including, “I accompany it with a sweet-sour sauce just like what I might serve with venison, with pomegranate juice and hen inventory thickened with somewhat ketchup.”
No, that wasn’t a typo. Pépin says that ketchup is the traditional ingredient he makes use of in his pork tenderloin recipe. Earlier than getting began, he recommends trimming a lot of the fats from the pork, silver skinning the pork, and slicing it crosswise into one-inch-thick medallions.
Warmth one tablespoon every of butter and olive oil in a big skillet, then sprinkle the pork with salt and pepper. Cook dinner the medallions over excessive warmth for 2 and a half minutes on both sides till the within is barely pink. Then, place the pork in an oven-proof dish and put it within the oven set to low warmth.
