1 Medallions Pork Tenderloin, cut into 1/2 inch thick medallions
1 Tablespoon Adams Korintje Pork Rub
1 teaspoon Adams Reserve Fine Sea Salt
1 to 2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil, as needed
3/4 cup Cookwell Garlic Molasses Marinade
Cut pork crosswise into 1/2-inch thick slices. Season both sides with rub and salt.
Heat oil in a large skillet over Medium-High heat 3 minutes; brown pork slices 2 minutes per side. If necessary, cook pork in 2 batches to prevent over-crowding in skillet.
Add marinade with pork still in the skillet; reduce heat to Low and cook until marinade reduces and thickens to a syrupy consistency. Turn pork to coat both sides. Serve while hot
No Nutritional Information Available