Pork Tenderloin Medallions Pan-fried in Browned Butter

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I have never found pork tenderloin to be terribly exciting so I tried pan-frying them instead and I must admit, pan-frying at med-high heat for just a few minutes made all the difference. The flavor was amazing and at the risk of overstating, I thought that I was eating mini filet mignon. 

1 lb. Pork Tenderloin (not pork loin) 

4 tbsp vegetable oil 

3 Tbsp unsalted butter

2 Clove garlic peeled but left whole

Salt

Pepper

Remove the silver skin from a 1 lb pork tenderloin

Salt and pepper the tenderloin. See note.

Cut 2 inch thick medallions and then salt and pepper again the ends. See note.

Note: Don't salt if you are using salted butter. 

In a metal skillet, add the oil and butter and turn the burner to med-high. 

Turn on your exhaust fan and remember to use a splatter screen. Got it Rita? :)   

When the melted butter turns brown add in the medallions

When the medallions are brown as shown in the pic above, turn over 

When the second side is well-browned, turn the medallions on their sides to brown Note: I did not do this step, sure wish that I had.

When an instant-read digital thermometer registers an internal temp of 140 degrees remove the medallions to a plate.

Prepare your serving plates with pre-heated side dishes and pour any of the accumulated juices on the plated medallions. 

Enjoy!