Skillet Pork Medallions in a Lemony Tahini Sauce!

Savor tender Skillet Pork Medallions smothered in a creamy, Lemony Tahini Sauce. A quick and flavorful dish that’s perfect for any occasion!

Slice a pork tenderloin into 2-inch thick pieces creating Pork Medallions 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 Lemony Tahini 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 Lemony Tahini Sauce for a quick finish before plating.  Fresh parsley sprinkled over top creates a contrast that this dish deserves.

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

Tips

• You can use frozen artichoke hearts, just defrost ahead of time
• a splash of white wine mixed with water would amplify flavor
• chicken thighs could be substituted for pork tenderloin in this recipe, just increase cooking time

(Serves 4)

To Prepare:

1. Remove pork from packaging and pat dry with paper towels.  Slice into 2-inch thick pieces.
2. Combine onion powder, salt, paprika, cumin, coriander, and pepper.  Sprinkle all, but 2 teaspoons over pork and rub into meat.
3. 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.
4. 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.
5. Add artichokes and pork back into pan.  Toss with sauce gently.  Add chickpeas and stir.
6. Sprinkle top of skillet with parsley before serving.  Enjoy!

These Skillet Pork Medallions with Lemony Tahini Sauce are a delightful meal to enjoy on the weekends or weeknights when time is tight.  You can serve over hot rice or buttery noodles.