Pork tenderloin is a brilliant cut of meat that’s relatively inexpensive compared to other cuts and can be sliced into medallions to create a delicious one-pan dinner, and this recipe for Skillet Pork Medallions in a Lemony Tahini Sauce is super tasty, and it’s done in minutes.
Slice a pork tenderloin into 2-inch thick pieces and dust them in a spice rub made from your pantry. A quick sear in the pan creates a delightful crust and then, set them aside, while you whisk up the sauce. Adding tahini and a few other ingredients is all that it takes for a sauce that’s rustic, creamy and lovely with pork. The lemony flavors cuts through the hardiness of the meat and lightens things up a bit.
I added drained artichoke hearts and chickpeas to the sauce and nestled the pork medallions back into the pan for a quick finish before plating. Fresh parsley sprinkled over top creates a contrast that this dish deserves. It’s a delightful meal to enjoy on the weekends or weeknights when time is tight.
Ingredients
1 1/4 pound pork tenderloin
2 teaspoons onion powder
2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 black pepper
1/2 cup tahini paste
juice of 1 lemon
1 clove garlic, minced
1 cup of warm water
2 tablespoons red wine vinegar
8 ounces artichoke hearts, drained
14 ounce can chickpeas
1/2 cup fresh parsley
olive oil for cooking
(Serves 4)
To Prepare:
- Remove pork from packaging and pat dry with paper towels. Slice into 2-inch thick pieces.
- Combine onion powder, salt, paprika, cumin, coriander, and pepper. Sprinkle all, but 2 teaspoons over pork and rub into meat.
- In a large non-stick skillet, add 2 tablespoons olive oil and place over medium-high heat. After 2 minutes, add pork medallions. Cook for 3 minutes and flip to cook 3 more minutes.
- Remove medallions from pan and add tahini paste, juice of lemon, garlic, water and red wine vinegar. Whisk to create a sauce cooking for about 2 mintues. Add more water, if necessary to thin.
- Add artichokes and pork back into pan. Toss with sauce gently. Add chickpeas and stir.
- Sprinkle top of skillet with parsley before serving. Enjoy!
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