Pan-Seared Pork Medallions with Herb Butter

Instructions

1. 1

   Slice the pork tenderloin into 2.5cm (1-inch) thick medallions and pat them completely dry with paper towels

2. 2

   Season both sides of each medallion generously with salt and pepper, pressing the seasoning into the meat

3. 3

   Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke

4. 4

   Carefully place the pork medallions in the hot skillet, ensuring they don't touch each other

5. 5

   Sear for 3-4 minutes on the first side without moving them, allowing a golden crust to form

6. 6

   Flip the medallions and cook for another 3-4 minutes on the other side

7. 7

   Reduce heat to medium and add butter, minced garlic, thyme, and rosemary to the pan

8. 8

   Tilt the pan and baste the medallions with the melted herb butter for 1-2 minutes

9. 9

   Check internal temperature reaches 63°C (145°F) for medium doneness

10. 10

    Remove medallions to a plate and let rest for 5 minutes before serving

11. 11

    Drizzle the remaining herb butter from the pan over the medallions...