Pork tenderloin is both tender and lean, so take care not to overcook it. The center of the pork should be just barely rosy when it is done. Chilling the tenderloin in the freezer for about 30 minutes will make it easier to slice the meat neatly into medallions.
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Customer Reviews for Pork Medallions with Romesco Sauce
Review 1 for Pork Medallions with Romesco Sauce
June 24, 2015
Cooks for:1 to 2 people
Would You Recommend? Yes
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