Pork medallions in the pan - from pork tenderloin

4 servings
30 min

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

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

Wash the tomatoes, dry and cut into halves. Tomatoes are needed ripe, but strong, because the soft ones will spread out during roasting. Cream-shaped tomatoes are best in small sizes.

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

Heat the grill well over a high heat, lightly grease the pan with olive oil if necessary. My frying pan is cast iron, and the meat sticks to it strongly, so it needs to be greased, it is not necessary to grease the non-stick grill pan with oil. Place the pork medallions in the pan and fry for about 4 minutes until golden brown.

Then turn the meat to the other side and fry for about 3 more minutes. Salt and pepper the medallions. The degree of roasting of medallions may be greater or less depending on your taste. However, it should be borne in mind 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 to readiness.

Reduce the fire to the average. Put the tomatoes and onions in the pan. Fry everything together for about 3 more minutes.

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

Meanwhile, keep warming up the tomatoes and onions for a couple more minutes.

And then transfer to a plate, too.

A little meat and vegetable juice remains in the pan and on this basis you can make a tasty and fragrant sauce. To do this, put mustard in the pan, pour in white wine and olive oil. Boil the sauce, stirring, over low heat, until thickened. If you need a sauce without alcohol, replace the wine with regular water.

Pour the finished sauce into a saucepan. This is the sauce. Although he is not very much, he will be enough for all the medallions.

Arrange the still warm pork medallions on plates, supplement the meat with onions and tomatoes, pour over the sauce from the pan and serve. If you wish, you can decorate the dish with sprigs of basil or arugula. Enjoy your meal!