Pork Tenderloin Medallions

What it's good for:

Pork tenderloin medallions, usually cut 1–1.5 inches thick, take only 6–8 minutes to cook on the stovetop over medium-high heat (3–4 minutes per side). The goal is to achieve a golden-brown sear and an internal temperature of 145°F (63°C), followed by a 3–5 minute rest to ensure they are juicy.

Pork tenderloin cooks fast, be careful not to overdo it. Slightly pink in the center at 145°F is where you want to be. Season simply with salt, pepper, and garlic.

Here's what you're getting:

Pork tenderloin is the least-worked muscle on the pig, runs along the spine and almost never moves. That's why it's so tender. From pigs raised on pasture with GMO-free feed supplemented.

Leaner than other pork cuts, but more flavorful than grocery store pork because these pigs lived outside.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork tenderloin in the fridge for 1-2 days, or refreeze immediately if not using.