You probably plan to cook a pork roast at a low and slow temperature to achieve tender and flavorful meat. There may be times when you have pork roast on the menu but lack enough time to cook it slowly. When this happens, perform a little kitchen magic to cook pork roast quickly while keeping the meat moist and full of flavor.
Remove the pork tenderloin roast from its packaging and place it onto the cutting board. With a few quick slices, you can transform the roast into pork cutlets or medallions that will cook in minutes. Slice the tenderloin into thin cutlets -- around 1/4-inch thick -- for the fastest cooking or slightly thicker medallions -- about 1/2-inch to 3/4-inch thick -- that will cook almost as quickly.
Use a combination of dried herbs to infuse big flavor into the meat. Tarragon, thyme and parsley can work together to flavor the pork slices effectively. Use all three herbs or any combination of them, or try a dry ranch-flavored seasoning mix to get rid of the herb guesswork. Work a handful of herbs or the mix into the outer surfaces of the slices with your hands until you cover them thoroughly. Sprinkle the salt and pepper after the herbs, if you desire.
Saute the cutlets or medallions in a hot skillet. Cutlets should take about three minutes on each side and medallions may take up to eight minutes on each side.
Check the temperature of the pork slices with the thermometer. When the meat slices reach 145 F, remove them from the skillet and serve them.