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.
- 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
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.
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….