Pork Medallions, Pan-Fried; books

I don’t have a cast iron skillet.

I’m not even certain where I would find one here (Amazon?).

There’s no particularly reason why I don’t have one…. I ‘ve just never bought one.

I always think about getting one when I make something like this – a simple dish that is really all about the frying.

I did the best I could with my cast aluminum skillet.

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Pork Medallions, Pan-Fried

Sometimes, the best way to cook meat is to quickly fry over high heat. Pork is best when it’s still slightly pink in the middle.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin (14oz, 420gr), cut into 1″ (2.5cm) thick slices
  • 1 tbs olive oil
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp celery salt
  • 1 tbs Balsamic vinegar


  • Heat oil in a large skillet until sizzling.
  • Add paprika, cumin, salt, and swirl to coat bottom.
  • Add pork fry, 2 – 3 minutes per side.
  • Add vinegar and swirl to distribute.
  • Turn pork once or twice to coat in pan drippings, remove and serve.


Use cider or red wine vinegar instead of Balsamic.
Use a skillet big enough that the pork won’t be crowded.
Sizzling is when a drop of water ‘splatters’.


  • Serving Size: 1/2 recipe
  • Calories: 287
  • Sugar: 1.3 g
  • Sodium: 109 mg
  • Fat: 11.5 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 1.9 g
  • Fiber: 0.3 g
  • Protein: 41.8 g
  • Cholesterol: 128.9 mg
Pan-Fried Pork Medallions

I finally finished going through my books.

I was not nearly as ruthless as I had intended, but I did have a decent stack to go the charity sale.

Cook books:

And more cook books – the contents of this whole bookcase are gone:

There were also gardening, landscaping, and travel books. Plus 4 big boxes of paperbacks.

It’s a start.

There’s always next year’s sale….

5 thoughts on “Pork Medallions, Pan-Fried; books”

  1. You’re more ruthless than me. I have a hard time getting rid of books. They’ve been lifelong friends to me and it’s so hard to say goodbye to them.

    If you end up getting a cast iron skillet, Lodge still makes an excellent skillet and they’re less expensive than all the ‘designer’ brands and are always available on Amazon. I admit, with my wrists getting so bad, I ended up trying the Lodge Blacklock series because it’s 25% lighter than their regular one, not much more expensive but only available at Williams-Sonoma. They are just as stellar as the regular line but they really are a bit easier for me to handle. I don’t know what I’d do without mine.

    • I decided that all of the romance books of my youth can go. I no longer have an interest in the ‘young, gentle maiden and strong but kind hero’ lol I have no idea why I’ve kept them as long as I have,
      Much rather read a good murder mystery….

      • JD Kirk (I admit, the cats were really hard, but I persevered and it was so worth it, the whole series is so worth it!) David Gatward, Alex Smith. They’re excellent. Not Agatha Christie or Dorothy Sayers, but who is? But I think you’d really like them.

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