Pan-Fried Pork Tenderloin with Vanilla Salt

  • Yield: 6-8 servings
  • Prep: 10 mins
  • Cook: 15 mins

Vanilla's floral and fruity qualities make it a perfect condiment for pork. Use the cream when you are in a festive mood. It adds another dimension of taste and texture and, of course, blends perfectly with vanilla. Vanilla Salt is available from Didi Davis Food, LLC,


2cups chicken stock, preferably homemade
1/2cup heavy cream, optional
1tablespoon vegetable oil
2pounds pork tenderloin, cut into 1/2-inch slices
1teaspoon Vanilla Salt
Freshly ground black pepper, optional


  1. Pour stock in a small saucepan and bring to a boil. Lower heat to a brisk simmer and reduce to 1 cup. Add ½ cup cream, if using, and cook until mixture is reduced to 1 cup.
  2.  Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle well with Vanilla Salt and pepper, if using, and cover loosely with foil.
  3.  Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Spoon sauce over the medallions and serve.

Recipe courtesy of Didi Davis Food, LLC,

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 9g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 115mg
  • Sodium 480mg
  • Potassium 720mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 1g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 10%