Pork Medallions with Gravy

Description:
With the goal of being healthy this year (aka lose weight), Brandon and I are trying to consume less meat in every meal. We still eat pork, particularly pork tenderloins. Pork tenderloin is one of the leanest meats available, comparable to chicken breast. It's a bit pricier but it's tender and healthier so it is worth it. Here is a very simple recipe for pan-fried pork tenderloins which I fancily call pork medallions. (I got the recipe from America's Test Kitchen.) The gravy is a nice extra that the kids just love so I always serve it with this dish.

Ingredients:
1 piece pork tenderloin
Salt and pepper

Gravy:
Pan with browned bits from cooking the pork
1 tablespoon butter
1 tablespoon flour
1 cup broth, chicken or pork
Worcestershire sauce


Directions:
Remove the white membrane from the tenderloin then cut into half inch rounds.
Pat dry and season with salt and pepper on both sides.
Add a little oil just to coat the pan and wait until hot and the oil shimmers.
Place the tenderloins and cook each side for 80 seconds. (I even use a timer for this.)
Place on a plate and serve with gravy.
Tip: Flip the tenderloins using a tong to keep the brown color of the meat.

For the gravy:
Using the same pan for cooking the tenderloins, add butter and swirl it around to melt. Add the flour and cook very shortly, mixing briskly.
Slowly add the stock while scraping the bottom of the pan.
Continue cooking until gravy thickens, whisking everything to ensure there are no lumps.
Add worcestershire sauce, salt and pepper to taste.