Juicy Seared Pork Tenderloin Medallions

1. Preheat Oven

Begin by adjusting your oven rack to the middle position and preheating the oven to 275 degrees. Prepare a rimmed baking sheet by setting a wire rack inside it and spraying the rack with vegetable oil spray.

2. Prepare Pork Tenderloins

Pound each pork tenderloin to a uniform 1-inch thickness, then halve them crosswise. Season each steak generously with ½ teaspoon of kosher salt and ⅛ teaspoon of pepper.

3. Cook in Oven

Place the seasoned steaks on the prepared wire rack and transfer them to the oven. Cook until the internal temperature reaches between 137 and 140 degrees, about 25 to 35 minutes.

4. Rest and Pat Dry

Move the steaks to one side of the rack and line the other side with a double layer of paper towels. Transfer the steaks onto the paper towels, cover with another double layer, and let them rest for 10 minutes. Pat the steaks dry until the surfaces are very dry.

5. Sear Steaks

Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until it just begins to smoke, then increase the heat to high. Sear the steaks until they develop a well-browned crust, about 1 to 2 minutes per side.

6. Rest and Slice

Transfer the seared steaks to a carving board and let them rest for 5 minutes. Slice the steaks against the grain into ¾-inch thick pieces, transfer them to a serving platter, and season with salt to taste.