How Long to Cook Pork Tenderloin Medallions (1-inch Rounds, Pan-Seared) in the cast iron
Specification: One 1.25 lb pork tenderloin trimmed of silverskin, cut into 1-inch rounds, seasoned with kosher salt and pepper 20 minutes before cooking
3-Step Execution Protocol
Heat cast iron skillet over Ripping hot sear (450°F surface) with a splash of neutral oil until lightly smoking. Prepare pork tenderloin medallions (1-inch rounds, pan-seared) (One 1.25 lb pork tenderloin trimmed of silverskin, cut into 1-inch rounds, seasoned with kosher salt and pepper 20 minutes before cooking). Spray lightly with high-smoke-point oil.
Cook for 5–7 mins (2.5–3.5 mins per side, one flip). Flip at the 3-minute mark for even browning.
A firm mahogany crust on both flats with a thin band of translucent, slightly pink meat visible at the centre when you cut a test round — pink and juicy, not raw and beading blood. Confirm internal temperature reaches 140°F (pull) → 145°F USDA whole-cut pork safe minimum after 5-min rest. Rest for 5 minutes before serving.
USDA FSIS 145°F whole-cut pork minimum internal temperature (revised down from 160°F in 2011, 3-min rest); pull-and-carryover pattern for a 1-inch medallion documented per ThermoWorks technique guide (typical 5°F rise on rest). National Pork Board tenderloin cooking reference confirms 145°F final internal temp is the industry standard for whole-muscle pork.