When you slice pork tenderloin into 1-inch (2.5 cm) pieces and pound them flat, they cook in less than two minutes, so you can dinner on the table in a hurry. In this recipe from Cook’s Illustrated, the pork is simmered in a sauce of fennel, garlic, orange juice, olives and parsley. Tasty!

Avoiding Additives and Preservatives

Be sure to use fresh orange juice, a stock with no additives (I use Imagine Organic brand) and olives with no chemicals added (I use President’s Choice garlic-stuffed olives).

Cut tenderloin into slices and pound flat

Sear the pork about 80 seconds on each side

Saute the fennel

The sauce cooks quickly

Sauteed Pork Tenderloin Medallions with Fennel and Green Olives in Orange Pan Sauce


1 teaspoon (5 ml) table salt

½ teaspoon (2.5 ml) ground black pepper

1 pork tenderloin (about 1 pound/500 g), silver skin removed, cut into 1-inch (2.5 cm) slices, each pounded to ¾ inch (1.9 cm) with flat side of chef’s knife blade

2 tablespoons olive oil


1 tablespoon (15 ml) olive oil

½ medium bulb fennel, sliced thin (about 1 cup/250 ml)

2 medium cloves garlic, minced (about 1 tablespoon/15 ml))

1/3 cup (75 ml) orange juice

1 teaspoon (5 ml) orange zest from 1 large orange

2/3 cup (150 ml) chicken stock or low-salt canned broth

¼ cup (50 ml) pitted green olives, sliced

2 tablespoons (30 ml) chopped fresh parsley leaves

Salt and ground black pepper


Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches (25 cm) across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add fennel; sauté until softened and starting to color, about 2 minutes. Add garlic; sauté 1 minute more. Add juice; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 ½ minutes. Increase heat to high and add stock or broth and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.

Reduce heat to medium; return pork to pan with zest, olives, and parsley, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately. Serves 3-4.

From Cook’s Illustrated