Rosemary Pork Tenderloin Medallions

A cold-weather favorite: pork tenderloin dry-marinated in rosemary and salt, seared into golden medallions, and finished in red wine. Just four ingredients and minutes to cook — a keeper for sure.

Ingredients

• 1 whole pork tenderloin
• 2–3 stalks fresh rosemary
• 2 tsp coarse salt
• 1/2 cup red wine of your choosing
• Olive oil, for the pan

Instructions

1. Strip the leaves off the rosemary. On a large cutting board, sprinkle the rosemary with the salt and chop with a large knife until the salt and rosemary are well combined and the rosemary is very fine.
2. Roll the pork tenderloin in the salt-and-rosemary mixture until completely covered. Place on a plate and refrigerate at least 30 minutes and up to 4 hours to dry-marinate.
3. When ready to cook, slice the tenderloin into 3/4-inch medallions. Heat a cast-iron or large pan until hot and add a little olive oil to coat the bottom.
4. Add the medallions without crowding the pan (work in batches if needed). Sear untouched a couple of minutes, then flip and sear the other side until nicely colored and the rosemary smells amazing.
5. Return all the pork to the pan and pour in the red wine. Swish the pan and medallions around so they get into the wine and let cook a few minutes; the pork will soak up the wine. Add a little more wine if needed so the meat cooks in some liquid.
6. Take out the medallions and serve with your favorite sides.