Pork medallions in a frying pan - pork tenderloin

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Wash the pork tenderloin and dry it thoroughly. Cut the tenderloin into medallions about 4 cm thick. Press each locket lightly and straighten it with your fingers.

3. Step 3:

   

   Wash the tomatoes, dry them and cut them into halves. Tomatoes need ripe, but strong, because soft ones will spread out during roasting. Plum-shaped tomatoes of small size are best suited.

4. Step 4:

   

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

5. Step 5:

   

   Heat the grill pan well over high heat, if necessary, lightly brush with olive oil. I have a cast-iron frying pan, and the meat sticks to it very much, so it needs to be lubricated, a grill pan with a non-stick coating is not necessary to lubricate with oil. Put the pork medallions in a frying pan and fry for about 4 minutes until golden brown.

6. Step 6:

   

   Then flip the meat to the other side and fry for about 3 more minutes. Season the medallions with salt and pepper. The degree of roasting of the medallions can be more or less depending on your taste. However, it should be borne in mind that unlike beef, pork should not be served with blood - there are many bacteria in it that die only after good heat treatment. It is important not to over-dry the meat and at the same time bring it to readiness.

7. Step 7:

   

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

9. Step 8:

   

   Then transfer the medallions from the pan to a plate and cover with foil so that the meat does not cool down. In addition, the meat juices in the medallions will evenly disperse throughout the meat.

10. Step 9:

    

    Meanwhile, continue to warm up the tomatoes and onions for a couple more minutes.

11. Step 10:

    

    And then also transfer to a plate.

12. Step 11:

    

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

13. Step 12:

    

    Pour the finished sauce into a saucepan. That's the kind of sauce it turns out. Although there is not much of it, there is enough for all the medallions.

14. Step 13:

    

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