Sautéed pork tenderloin medallions with orange, fennel, and green olives from The New Best Recipe, All-New Edition with 1,000 Recipes (page 470) by Cook's Illustrated Magazine

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Notes about this recipe

  • SpatulaCity on January 17, 2025

    I thought the combo of fennel, orange and olive was so delicious! The fennel cooks down a good amount here, and the flavors melded together beautifully. I overcooked my medallions sadly. Because it’s a bit easier to control, I think next time I would sear the tenderloin whole, finish in the oven, and then slice to add to the fennel mix. Am working with a new pan and overcooked the medallions in effort to get a good sear. So my fault!

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