Entrée
Seared Pork Medallions, Charred Corn & Tomato Salsa
Pounded pork medallions sear fast, then get topped with a charred corn and cherry tomato salsa built in the same pan.
Ingredients · 4 servings
| 1.5 lb | pork tenderloin |
| 3 ears | corn grow it ↗ |
| 1.5 cup | cherry tomatoes grow it ↗ |
| 3 | scallions grow it ↗ |
| 2 cloves | garlic grow it ↗ · pantry |
| 1 | jalapeño grow it ↗ |
| 0.25 cup | cilantro grow it ↗ |
| 1 | lime |
| 2 tbsp | unsalted butter · pantry |
| 2 tbsp | olive oil · pantry |
| 1 tsp | salt · pantry |
| 0.5 tsp | black pepper · pantry |
Method
- Pat pork dry, slice into 1-inch medallions, and pound lightly with the flat of a hand or pan to even thickness. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear pork medallions 3-4 minutes per side, until browned and an instant-read thermometer reads 145°F. Transfer to a plate and tent with foil.
- Add butter and corn kernels to the same skillet. Cook, stirring occasionally, 4-5 minutes, until corn is charred in spots.
- Add cherry tomatoes, garlic, and jalapeño. Cook 2-3 minutes, until tomatoes blister and soften.
- Remove from heat. Stir in scallions, lime juice, and cilantro. Season to taste with salt and pepper.
- Let pork rest 3 minutes, then spoon the corn and tomato salsa over the medallions to serve.
Nutrition · per serving
Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.
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The Why · No Anecdotes
The science, not a story about my childhood.
Why pound pork tenderloin medallions before searing?
Pounding evens out thickness so the whole medallion cooks at the same rate. Without it, thin edges overcook and dry out before the thicker center reaches a safe internal temperature.
Why does corn char instead of just steaming in the pan?
High, mostly dry heat evaporates surface moisture on the kernels fast enough that sugars on the exterior caramelize before the inside overcooks — the same reaction (non-enzymatic browning) that browns a seared steak, just sugar-driven instead of protein-driven.
What temperature is a whole cut of pork actually safe at?
145°F / 63°C, followed by a 3-minute rest. Unlike ground pork, whole cuts like tenderloin don't need the higher 160°F threshold because bacteria are only on the surface, not mixed throughout.
Suggested sides — swap freely