Pork medallions in a frying pan - from pork tenderloin

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pork medallions? Prepare the necessary ingredients. Choose thicker and larger tenderloin, with a moderate amount of fat.

2. STEP 2

   

   Rinse the pork tenderloin and dry thoroughly. Cut the tenderloin into medallions about 4 cm thick. Lightly press each medallion and straighten it with your fingers.

3. STEP 3

   

   Wash the tomatoes, dry them and cut them into halves. The tomatoes need to be ripe, but strong, because the soft ones will spread during frying. Small plum-shaped tomatoes are best suited.

4. STEP 4

   

   Peel the onion and cut into half rings. You can replace the red onion with regular onions or 2-3 small shallots.

5. STEP 5

   

   Heat a grill pan over high heat and lightly brush with olive oil if necessary. I have a cast iron frying pan, and the meat sticks to it a lot, so it needs to be lubricated; a grill pan with a non-stick coating does not need to be greased with oil. Place the pork medallions in the frying pan and fry for about 4 minutes until golden brown.

6. STEP 6

   

   Then turn the meat over to the other side and fry for about 3 minutes. Salt and pepper the medallions. The degree of roasting of medallions can be more or less depending on your taste. However, it is worth considering that, unlike beef, pork should not be served with blood - it contains a lot of bacteria that die only after good heat treatment. It is important not to dry out the meat and at the same time bring it to readiness.

7. STEP 7

   

   Reduce heat to medium. Place tomatoes and onions in the pan. Fry everything together for about 3 minutes more.

8. STEP 8

   

   Then transfer the medallions from the pan to a plate and cover with foil to keep the meat warm. In addition, the meat juices in the medallions will distribute evenly throughout the meat.

9. STEP 9

   

   Meanwhile, continue heating the tomatoes and onions for a couple more minutes.

10. STEP 10

    

    And then transfer it to a plate too.

11. STEP 11

    

    A little meat and vegetable juice remains in the pan and on this basis you can prepare a tasty and aromatic sauce. To do this, put mustard in a frying pan, pour in white wine and olive oil. Cook the sauce, stirring occasionally, over low heat until it thickens. If you want a sauce without alcohol, replace the wine with plain water.

12. STEP 12

    

    Pour the finished sauce into a gravy boat. This is how the sauce turns out. Although it is not very much, it is enough for all the medallions.

13. STEP 13

    

    Place the still warm pork medallions on plates, top the meat with onions and tomatoes, pour over the sauce from the frying pan and serve. If you wish, you can decorate the dish with basil sprigs or arugula. Bon appetit!

Comments on the recipe

Parslina

13.10.2023

4.6

The perfect pork tenderloin recipe. The most delicious pork medallions. The meat just melts in your mouth. Mustard, tomatoes and onions add a piquant taste and incomparable aroma. I often prepare this dish for the holiday table. Thank you very much for the recipe!