Step-by-step recipe with photos and videos. How to cook pork medallions Pork medallions in bacon with mushroom sauce

Would you like to prepare delicious, tender and aromatic pork medallions with cream sauce? Then you've come to exactly the right place, we only have meat, only hardcore. This sauce will not only make the dish attractive, but will also fill it with additional aroma and taste sensations. You can save the sauce recipe as a note, because its ingredients combine deliciously as a gravy for potatoes or other side dishes. Now let’s figure out how easy it is to cook delicious round pieces of meat in 25 minutes. So what do we need?

For meat:
1. Pork bacon 100 grams;
2. Pork tenderloin (filet mignon) – 500 grams;
3. Vegetable oil (can be unrefined) – 10 ml;
4. Ground black pepper 0.25 tsp;
5. Salt (sea) 0.25 tsp;

For the sauce:
1. Sweet red pepper – 2 pieces;
2. Ground paprika – 1 teaspoon;
3. Cream (20-22% fat) – 200 ml;
4. Corn flour – 5 grams.
5. Ground black pepper 0.25 tsp;
6. Salt (sea) 0.25 tsp;
7. Vegetable oil (can be unrefined) – 10 ml;

How to cook pork medallions
Let's move on to the cooking process. Follow every step, and you will end up with the most “finger-licking” dish, which is not available even in the most expensive regional restaurants. Ready? Let's get started guys, brothers, and also their admirers!

1 step. Wrap the entire pork tenderloin in bacon. The strips should only slightly overlap each other.

2 steps. Slowly and carefully cut our future medallions. To do this, take a sharp knife and cut each piece across. The width of the pieces should be about 2 cm.

3 steps Lightly grease the frying pan with oil and place pieces of meat on the heated surface.

4 shazhars. Fry each piece over medium heat for about 1.5-2 minutes. Don’t forget to sprinkle each hardcore medallion with a mixture of pepper and salt on both sides. It is important to leave the remaining fat in the pan, we will need it later.

In 5m steps, place the resulting roast on a plate to cool.

Stage 6 of the journey - let's move on to preparing the sauce. We clean the pepper from seeds and cut it into large pieces.

7! Place in a frying pan where meat was fried, and sprinkle with paprika. To fry the pepper efficiently, you need to stir it constantly for 5 minutes.

Step 8 is very important! Add cream to the pepper and continue the cooking process.

9 point of travel. Bring to a boil until our red is soft to the touch. Add the remaining salt and pepper and mix everything again.

10th step We take out the red one with cream and place the resulting mixture in a blender. The mass should be homogeneous.

11th. Place the resulting mass back into the pan and add flour. Mix everything thoroughly and bring the mixture to a boil until the sauce thickens.

Step 12 We serve the plate. Place 2 pieces of meat on the surface and add sauce. You can use fried potatoes or vegetables as a side dish.

Bon appetit! Great meat recipe- ready for destruction.

Recipe and photo sent by: Baba Zina
[email protected]

Beef medallions in bacon are prepared from both the tenderloin (its central part) and alternative cuts (neck, shoulder, or outer thigh fillet). Primebeef steaks are conveniently cut and cook very quickly. In addition, you will need thread or toothpicks to secure the shape of the medallions. Before cooking, remove the steaks from the packaging, be sure to pat dry with paper towels and leave them to rest at room temperature for 10-15 minutes. They should not be cold or damp on the surface.

Preparation:

1. Wrap each steak in a strip of bacon.
2. Secure the medallion shape with thread or a toothpick.
3. You can add a little salt and pepper if desired, but we recommend adding the spices after frying.
4. Heat the cast iron frying pan well until light smoke appears. Pour in oil, olive or grape seed.
5. Cut the unpeeled heads of garlic in half and place them cut side down on the surface of the frying pan.
6. Place the medallions, fry them on top and bottom for 3-4 minutes, then on the sides to fry the bacon.
7. Transfer to a plate, add salt and pepper and cover with foil.
8. Pour wine and cream into the meat juice remaining in the pan.
9. Leave the mixture to simmer over low heat until thickened, remembering to stir.
10. Once the sauce starts to stick to the spoon, it is ready. Remove the pan from the heat and let cool slightly.
11. Before serving, remove the threads from the steaks.

Serve the bacon-wrapped beef medallions with the warm sauce on top.

Bon appetit!

It is difficult to imagine a holiday table without meat and fish dishes. In many countries, pork cooked on the grill or in the oven is very popular. The aroma of fried or baked meat will conquer even the biased gourmet. Several suggested options for preparing hearty medallions will help you choose the best for a particular occasion.

How to cook pork medallions

The concept of medallions, recently introduced into recipes, implies small pieces of meat or round-shaped minced meat. A hearty dinner or lunch, prepared step by step using meat tenderloin with vegetables, will become part of a small family holiday. To make the finished pork juicy, it is better to use fresh or chilled meat that has not been frozen. The height of medallions should not exceed 1.5-3.5 cm; cutting is done across the grain. Each housewife will prepare her own recipe for pork medallions.

Pork medallions in bacon

• Cooking time: 20-25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 565 kcal/100 grams.
• Purpose: dinner.
• Cuisine: American, Spanish.
• Difficulty of preparation: easy.

A tasty and nutritious dish of pork tenderloin medallions in bacon is easy to prepare and does not require any special culinary skills. A minimum of additional products and spices make it affordable and popular. Bacon helps medallions keep their shape and soaks the meat in additional juice, which is rendered when the fatty veins are heated.

Ingredients:

• pork bacon – 50 g, two ribbons;
• pork fillet – 300 g;
• ground black pepper, salt;
• vegetable oil.

Cooking method:

1. Rinse the pork pieces and remove moisture with a paper towel. Cut into round pieces with a thickness not exceeding 2-2.5 cm.
2. Sprinkle each resulting meat column well with salt and ground pepper. Wrap thin strips of bacon tightly around the sides of each piece of fillet. To be secure, secure with a wooden toothpick.
3. Lightly grease a hot frying pan with a thick bottom with vegetable oil and fry the medallions placed there over high heat until a fried crust appears.
4. To ensure that the meat is evenly cooked, you need to remove the fried portions of meat from the heat along with the frying pan and place in a preheated oven for 8-10 minutes.
5. Natural medallions with bacon go well with vegetable salads.

In creamy mushroom sauce

• Cooking time: 30-35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 240 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: European.

An interesting option for serving meat for lunch or dinner is pork medallions in creamy mushroom sauce. It is ideal if porcini mushrooms are used, which add a special flavor to the dish. The sauce with champignons will be no less tasty, to which you can add a pinch of wild mushroom, ground to a powder. The combination of milk cream, meat and mushrooms will create a composition that is unforgettable in taste.

Ingredients:

• pork tenderloin without fat and veins – 600 g;
• mushrooms – 200 g;
• cream with fat content 20-25% - 300 ml;
• onion – 1 piece (large);
• soy sauce – ½ spoon;
• flour for sauce – ½ spoon;
• vegetable oil;
• ground pepper, thyme, salt.

Cooking method:

1. Carefully cut the meat pulp into round portions no more than 1.7-2.0 cm thick. Rinse and dry with a towel. Sprinkle with salt, pepper, seasonings.
2. Quickly fry for 3-4 minutes over high heat in a frying pan on both sides.
3. Place the meat on a wide plate. In the foil with which you need to cover the dish, the temperature will remain at the same level for some time.
4. Cut the peeled onion into small cubes. Fry in butter until golden brown.
5. Cut the prepared and washed mushrooms into thin slices. Add to the onion and continue to fry until the excess liquid has evaporated.
6. Add flour to the contents of the pan, mix well and fry for about a minute.
7. Pour in the cream and soy sauce in a thin stream, stirring constantly. Salt and add a little pepper.
8. Turn off the slightly thickened sauce.
9. Warm meat served in a creamy sauce will be well soaked and get a special taste.

With tomatoes and cheese

• Number of servings: 6 persons.
• Calorie content of the dish: 360 kcal/100 g.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Pork medallions with tomatoes and grated cheese will decorate any table. The cooking recipe is similar to French meat. The difference is that the medallions are cut a little thicker and do not need to be beaten. It is better to use hard cheese, then it is more convenient to grate it. A beautiful combination of bright colors of meat, tomatoes, cheese, decorated with lettuce leaves, will create a festive atmosphere at the table.

Ingredients:

• pork pulp – 600 g;
• fresh tomatoes – 2 pieces;
• cheese – 150 g;
• onion – 1 piece;
• garlic – 2-3 cloves;
• mayonnaise – 80-100 g;
• ground black pepper, salt, herbs.

Cooking method:

1. Since pork medallions take a little longer to cook in the oven at 180 degrees, the meat needs to be cut to a maximum thickness of 2 cm.
2. Place portioned round meat pieces on a baking sheet, which must first be greased with oil. Salt and sprinkle with pepper.
3. Peel the onion and cut into thin half rings. Cover the surface of the meat with it.
4. Scald the tomatoes with boiling water, remove the skin and cut into circles. Place them on top of the onions.
5. Pass the garlic through a press, mix with chopped herbs and mayonnaise. Brush the tops of the tomatoes in small portions.
6. Place the baking sheet inside a heated oven (180-190 degrees) for 20-25 minutes. Next, sprinkle with grated cheese and place in the oven for another ten minutes.

With mushrooms

• Cooking time: 35-40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 380 kcal/100 g.
• Purpose: holiday, dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

When the housewife doesn’t know how to surprise and deliciously feed her household, you can prepare pork medallions with mushrooms. The dish is filling and contains a lot of calories. A wonderful option for both everyday and festive tables. Sometimes this dish is called “Pork under a mushroom coat.” It is served hot, with an amazing aroma coming from it.

Ingredients:

• portioned pork pulp - 8 medallions;
• fresh or sterilized canned champignons – 300-400 g;
• onion – 2 large heads;
• hard cheese – 150-180 g;
• mayonnaise – 4-5 spoons;
• pepper, salt, sunflower oil.

Cooking method:

1. Prepare the “fur coat”: fry finely chopped onions until yellowish-golden, cut the mushrooms into strips, place in a frying pan with the onions and fry until half cooked, not forgetting to add salt.
2. Fry the washed, peppered and salted portioned meat on both sides in hot oil in a frying pan.
3. Place meat medallions on a baking sheet. Mix the onion and mushroom mixture with mayonnaise (sour cream) and grated cheese. Spread evenly over meat.
4. Bake at 180 degrees in the oven for about 20 minutes.

With orange sauce

• Cooking time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 340 kcal/100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Pork medallions with orange sauce have an original taste. To get the right amount of fruity sweet and sour marinade, it is preferable to take large juicy citrus fruits. Prepare the sauce over high heat with constant stirring. For added spice, you can add a pinch of ground ginger. Served with medallions in orange sauce, this dish goes well with boiled rice and bread.

Ingredients:

• pork (tenderloin) – 400 g;
• flour – 2 spoons;
• orange – 3 pieces;
• lemon – 1 piece;
• garlic – 1 clove;
• salt, pepper, olive oil.

Cooking method:

1. Roll 1.5 cm thick portions of medallions in flour and fry for 3-5 minutes on each side until crust appears. Place on a plate.
2. Squeeze the juice of all citrus fruits into a container, add crushed garlic and spices.
3. Cook the sauce in the same oil where the meat was fried for up to 10 minutes, until the mixture thickens.

With pineapples

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 355 kcal/100 g.
• Purpose: dinner.
• Cuisine: Asian.
• Difficulty of preparation: medium.

The combination of the sweet and sour taste of pineapple with meat produces a unique taste effect, and a beautiful presentation is suitable. Pork and pineapple medallions take a little longer to cook in the oven, but are better baked due to the juice flow. You can use either fresh or canned pineapple. The rings on the meat will look more impressive.

Ingredients:

• pork (tenderloin) – 400 g;
• pineapple - 4 rings;
• cheese – 120-140 g;
• salt pepper.

Cooking method:

1. Cut the meat into equal portions. Rinse, remove water.
2. Place on a baking sheet with butter, salt and pepper on both sides.
3. Place the pineapple in a layer over the meat, sprinkle with cheese shavings.
4. Bake pineapple medallions for 25-35 minutes, heating the oven to 185 degrees.

Video

The most tender meat is pork medallions, a real holiday dish that is easy to prepare in the oven or in a frying pan.

To prepare delicious pork medallions, you don’t need any special tricks or complex culinary manipulations. The main task is not to dry out the meat, maintain the softness of the fibers and choose the right accompaniment. So, in our example, we will cook medallions in bacon and serve them with a spicy mustard sauce.

In this case, we do without preliminary marinating and a long list of products. A minimal set of spices, pork tenderloin and bacon - that’s all the components of the main dish. We quickly fry the meat in a frying pan, finish it in the oven and get the perfect result!

• pork (tenderloin) - 500 g;
• raw smoked bacon - 7-8 strips;
• salt, pepper - to taste.

For the sauce:

• mustard - 1.5-2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• water - 2 tbsp. spoons;
• mayonnaise - 2 tbsp. spoons.

Wash the tenderloin, dry it and cut it into portions about 2 cm thick.

Without beating, wrap each piece with bacon. To fix the shape, we tie each medallion with thread. Sprinkle both sides of the pork with salt and pepper.

Lightly grease with vegetable oil and thoroughly heat a grill pan or a simple saucepan with a thick bottom. Place the medallions on a hot surface and fry over high heat. As soon as the bottom of the meat pieces is covered with a confident golden brown crust, turn the pork over to the other side.

Transfer the pork medallions, browned on both sides, into a baking dish and place in an oven preheated to 170 degrees for about 25 minutes.

While the meat is ready, prepare the sauce. Add sugar to water and place on low heat. Cook the syrup for a minute from the moment the liquid begins to boil. Remove from the stove and cool.

Add mayonnaise, stir again until smooth. Taste and add mustard if desired. The sauce should be moderately spicy, with a slight sweetish aftertaste.

After removing the threads, serve the finished pork medallions in bacon along with mustard sauce, light salads or a hearty side dish.

Recipe 2: Pork medallions in the oven

Imagine: in an ordinary kitchen you can easily prepare a chic dish that is a constant success in the best restaurants in the world! These are pork medallions in honey-mustard sauce, the most popular recipe in French cuisine: exquisite and, at the same time, easy to execute. Just 20 minutes, of which 10 are devoted to active cooking, and beautiful and satisfying pork medallions are ready for dinner. They are round or oval pieces of fried meat, and it is because of their shape, similar to the decoration of the same name, that they got their name.

• Pork (fillet) – 200-250 g;
• Salt, ground black pepper - to your taste;
• Sunflower oil – 1 tbsp. l.;
• Mustard – 1 tsp;
• Honey – 1 tsp;
• Greens for serving.

After cutting the meat into pieces of the desired shape and thickness, rinse them and dry them slightly with a paper towel. Place the meat in a bowl, add salt and pepper, and mix well to evenly distribute the spices.

Then add sunflower oil to the meat and mix again so that the oil covers the pieces. You must add spices and oil in the specified order: first salt and pepper, and then oil, so that it does not block the spices’ path to the meat. Let the pork sit for a few minutes and in the meantime heat the pan well.

Important point: the pan must be dry! There is no need to pour oil for frying - medallions are fried in a dry hot frying pan. And to prevent them from sticking, it is better to use a frying pan with a non-stick coating - for example, a pancake pan is perfect for this purpose. Of course, the pan must be clean.

Place the meat in a frying pan and fry over heat (a little more than medium) for 5 minutes on one side. Then carefully turn it over and fry on the other side for exactly the same amount - another 5 minutes.

Prepare a sheet of foil for baking, mustard and honey. When removing the meat from the pan, quickly place the pieces on foil, brush with a mixture of honey and mustard and wrap tightly. Leave for 10 minutes. During this time, the meat will “cook”, continuing to cook under the influence of accumulated heat, and will also be soaked in honey-mustard sauce.

The medallions are ready - you can serve them sprinkled with fresh herbs - onions, parsley - and complemented with a side dish of vegetables. A good combination would be with boiled cauliflower or broccoli, zucchini stew, or zucchini. A more satisfying option is boiled rice, bulgur (wheat bran).

Recipe 3: Pork medallions in a frying pan

We will cook the pork medallion in a frying pan. The result is pieces of soft pork meat with a delicate creamy sauce.

Fried potatoes or vegetables are considered a good side dish for a pork tenderloin medallion.

• Pork tenderloin 500 gr.
• Sea salt 0.5 tsp.
• Cream 20-22% 200 ml.
• Bacon 100 gr.
• Ground paprika 1 tsp.
• Corn flour 5 gr.
• Ground black pepper 0.5 tsp.
• Vegetable oil 20 ml.
• Sweet red pepper 2 pcs.

Wrap the tenderloin in bacon so that the bacon strips slightly overlap each other.

Using a sharp knife, carefully cut the pork tenderloin crosswise into 2 cm thick pieces and place in a preheated frying pan, lightly greased with vegetable oil.

Sprinkle with salt and pepper, fry over medium heat on both sides for 1.5-2 minutes on each.

Place the meat in a warm place to keep it warm and start preparing the sauce.

Peel the pepper from seeds, cut into small pieces and place in the frying pan in which the meat was fried. Add ground paprika.

Cook the peppers, stirring occasionally, for about 5 minutes. Next, add cream and continue heating.

Bring the cream to a boil and cook until the peppers are soft.

Add salt and pepper, stir.

Use a blender to blend the pepper and cream into a homogeneous mass.

Add cornmeal and bring to a boil again to thicken the sauce.

Place the meat on a plate at the rate of 2 pieces per serving, and serve with the sauce.

Pork medallions with cream sauce are ready.

Recipe 4: Pork Tenderloin Medallions

It’s not for nothing that medallions are one of the five most popular dishes included in the menu of almost all restaurants. Firstly, they are prepared from the most tender tenderloin (pork or veal). Secondly, it takes a little time to create the presented gastronomic masterpiece. And thirdly, the taste is truly amazing. Do you want to have a romantic evening or just please your loved ones? Then you will need our recipe, which we offer today.

• Pork tenderloin – 200 g
• Allspice to taste
• Fresh garlic – 1 clove
• Salt - to taste
• Hard cheese for decoration

So, first you need to prepare the tenderloin, for which we remove unnecessary fat, rinse and dry it well with paper towels. Cut into equal pieces (at least 5 cm in length).

Then we fix the “barrel” shape using culinary (fireproof) thread, which we will remove when serving.

Sprinkle with salt and ground black pepper.

Now heat a spoonful of refined (odorless) vegetable oil and add a clove of garlic, cut in half and crushed with a wide knife. Carefully lay out our preparations and fry on top and bottom for 3 minutes over high heat.

Line a baking sheet with baking paper and place the fried meat.

Place in the oven, preheated to 180 degrees, and cook for 15 minutes. In this case, they will be completely cooked, but if you want medallions with blood, it is better to leave them in the oven for 3-4 minutes.

When serving, you can sprinkle with grated cheese or sauce.

Recipe 5: Pork medallions with mushrooms

• Pork fillet cut into 8 even pieces 450 g
• Butter 1 tbsp.
• Fresh mushrooms, large, chopped 1 cup
• Onion, cut into ½ part
• Fresh rosemary 3 tsp or Dried rosemary 1 tsp
• Celery salt ¼ tsp
• Garlic, crushed 1 clove
• Sherry 4 tbsp

Heat oil in a non-stick frying pan. Place medallions and fry for 1 minute. side. Remove from heat and transfer to a plate.

Place mushrooms, onions, rosemary in a frying pan and season with celery salt. Salt and pepper. Add garlic. Cook over low heat. Add sherry.

Return the medallions to the pan, close the lid and cook for 4 minutes. or until ready.

Serve with a side dish. Bon appetit.

Recipe 6: Pork medallions in creamy sauce

Tender meat, delicious sauce - and we cook it all in minutes.

• 600 g pork tenderloin (fillet)
• 1 onion
• 300 g fresh champignons (or canned)
• 1-1.5 tbsp. spoons of flour
• salt pepper
• 350-400 ml cream from 20%
• 4-6 tbsp. spoons of vegetable oil

Carefully cut off any remaining fat and films. We wash, dry the meat, cut the fillet crosswise into medallions 15-20 mm thick. Press down with your palm and flatten slightly. Season with pepper.

Chop the onion, heat the oil, sauté the onion over medium heat for 4-5 minutes.

Add chopped champignons and fry for another 5-6 minutes.

Sprinkle with flour and mix.

Pour in the cream, season, heat for a couple of minutes, cover, leave on low heat, without bringing to a boil.

And in a second frying pan, with a thick bottom, heat 2-4 tbsp over high heat for 4-5 minutes. spoons of butter. Fry the medallions for 50-60 seconds on each side. Salt after turning.

Pour the sauce over the pork, heat for 2-3 minutes, turn off.

Recipe 7: Pork medallions with brisket

Oven-baked pork medallions are a recipe that can be used both for a daily menu and for a romantic dinner. We prepared our master class with photos so that you do not have any difficulties in the process of preparing it. Fresh pork tenderloin with a small layer of fat (or without) is suitable for medallions. It is important to cut the meat across the grain in thick pieces so that the finished dish is juicy and tender.

The round shape of the pieces, those same medallions, is preserved either with the help of food foil or with the help of thinly sliced ​​pork belly. The latter is most preferable, since you do not have to interrupt the process and remove strips of foil from the pan. As a side dish, a vegetable salad, such as Greek, is best suited to this dish.

The ingredients listed in the recipe will make 6 servings.

• pork – 1 kg;
• pork belly with \u200b\u200b-200 g;
• hard cheese – 60 g;
• vegetable oil for frying.

For the marinade:

• onion – 80 g;
• cognac – 30 ml;
• garlic – 2 teeth;
• black pepper, salt.

Cut the pork into round slices across the grain. We make slices 2.5-3 centimeters thick.

Grate the onion on a fine grater. Pass the garlic cloves through a garlic press. Rub the meat with salt, onion, garlic and black pepper, pour over the cognac and leave in the marinade for 20 minutes.

Cut the pork belly into very thin strips. It is best to cut the brisket in a store; industrial cuts are always thinner.

We wrap the pieces of meat with strips of brisket in a circle. Please note that the width of the pork strips should match the thickness of the medallions.

We take culinary thread and tie the pieces of meat with the brisket so that the medallions keep their shape. You can use wooden toothpicks to chip the brisket around the edges.

Grease the frying pan with a thin layer of frying oil. Quickly fry the meat for 2-3 minutes on each side over high heat.

Heat the oven to 200 degrees Celsius. Cut the hard cheese into slices and place the cheese on the meat.

Place the dish in a hot oven and cook for 25 minutes.

Serve hot. Before serving, sprinkle with freshly ground black pepper.

Recipe 8: Pork medallions in the oven with cheese

Pork medallions in the oven will conquer capricious and picky gourmets with their refined aftertaste. This dish can easily be prepared for a dinner party to surprise everyone with its skill. The recipe with photo is simple. The highlight of the treat is its unique marinade and special cooking method. Medallions are not only fried in a frying pan, but also then baked in the oven. They turn out tender and juicy, and the addition of cheese increases the richness of the aftertaste.

It is best to serve medallions, cooked in the oven, in portions. It is allowed to serve with a side dish, but it is better to offer the treat to try with some vegetable or berry sauce.

Marinating time for medallions is 30 minutes, cooking time is 20 minutes.

• pork balyk – 300 gr.;
• semi-dry red wine – 50 ml;
• soy sauce – 30 ml;
• Russian cheese – 60 gr.;
• sunflower oil – 50 ml;
• Italian herbs – 1 tsp;
• spicy barbecue mixture - to taste.

Let's start preparing the pork right away. Cut the balyk into neat thick (1.5 cm) rings. We clean the meat.

Transfer the pork rings to a container and pour over the wine. Leave, covered, for 10 minutes.

Sprinkle and thoroughly rub the meat with spices and Italian herbs. Leave for another 20 minutes so that the medallions are fully saturated with spicy aromas.

Wrap each pork ring with a strip of foil.

Pour oil into a hot frying pan and heat it thoroughly. Place the pork medallions and lightly fry (about 10 seconds on each side), keeping the burner on high. You can fry until medium done if rare meat is not to your taste.

Without removing the foil rings from the medallions, transfer them to a ceramic container. Sprinkle each serving with soy sauce.

Cover the pan with a sheet of foil. By this time, the oven should already be preheated to 200. Reduce the temperature to 180 and bake the mold with medallions for 10 minutes.

While the medallions are cooking, grate the cheese on a coarse grater.

Let's take the dish out of the oven, open the foil and randomly place a cheese straw on each medallion. Cover with foil again and place in the oven for 5 minutes.

Serve in portions, garnished with herbs. You can offer pork medallions with tomato sauce.

Pork medallions can be found on the menu of almost every restaurant. This is one of the most popular dishes. But, nevertheless, it will be difficult to find a clear definition of what kind of food this is, either on the Internet or in cookbooks.

There are several reasons for this:

• medallions can be prepared, in addition to meat, also from fish, crustaceans, and poultry;
• meat in medallions, like in steaks, comes in varying degrees of doneness;
• They are not always prepared from tenderloin. For example, minced meat is used for kopose medallions.

The only thing that unites meat dishes that seem different at first glance is their rounded, medallion-like shape. It would be possible to talk about all the methods of preparing medallions only in the format of a separate book, but within the framework of a short article you can learn how simply and tasty it is to prepare them from pork: from a classic recipe to an exotic one with pineapples.

Classic recipe

This recipe for pork medallions can be used for both an everyday menu and a romantic evening. The set of ingredients is ridiculously simple: meat, spices and nothing else.

Just before you start cooking, it’s a good idea to make sure you have some cooking thread on hand. Without it, it will not be possible to form rounded medallions, especially if you do this for the first time.

Sequence of work:

1. Trim off all excess and unnecessary fat from the pork tenderloin, rinse it under running cool water and pat dry with a paper towel;
2. Cut the tenderloin into pieces about 4 cm in length. Using culinary thread, form rounded barrels - medallions;
3. Sprinkle the workpieces generously on all sides with coarse salt (sea salt is fine) and freshly ground pepper mixture;
4. Heat the oil in a frying pan with a thick bottom over high heat, throw in a clove of garlic, flattened with the flat side of a knife. Fry together with the garlic for 3 minutes on top and bottom;
5. Place the fried tenderloin on a baking sheet lined with parchment and simmer for 10 to 15 minutes in a preheated oven;
6. Remove the cooking string from the finished medallions and serve with your favorite side dish.

How to cook pork medallions with sauce

Even with the same garnish, medallions can taste different if served with different sauces. The sauce can give them creamy tenderness, fruity sourness or additional piquancy. Which sauce to choose is purely a matter of taste, but it’s definitely worth trying to cook pork medallions this way.

Required ingredients:

Cooking time: 30-40 minutes.

Calorie content: 231.6 kcal/100 grams.

Sequence of work:

1. Form medallions from pork tenderloin and season with spices. Fry in butter for 8 minutes on both sides;
2. The finished medallions should go straight from the frying pan onto a paper towel. This will help get rid of excess fat;
3. In a thick-walled saucepan, sauté chopped onion in butter until transparent;
4. Add peeled and finely diced kiwi to the onion. Simmer everything for a quarter of an hour;
5. After 15 minutes, pour warm cream into the saucepan so that it does not curdle. Let the sauce boil and remove it from the heat;
6. Beat the sauce with a blender or mixer into a homogeneous mass. Place medallions in portions on plates and serve, pouring sauce over them. Pieces of kiwi, if desired, can decorate the serving of the dish.

Pork medallions in bacon

To give the meat a rounded shape, they often use heat-resistant culinary thread, which then needs to be removed, which may not have the best effect on the appearance of the dish.

You can avoid this if you wrap each piece of tenderloin with a strip of bacon; it will guarantee the preservation of its shape and add additional juiciness to the finished dish. You will get magnificent-looking and unique-tasting pork medallions in bacon.

Required ingredients:

• 300 grams pork fillet mignon;
• 50 grams of pork bacon (4 ribbons);
• 1 tablespoon of oil (butter or vegetable);
• salt and ground black pepper.

Cooking time: 40 minutes.

Calorie content: 560.5 kcal/100 grams.

Sequence of work:

Add pineapples to the meat - we get a dish “with a twist”

The combination of meat and pineapples on our tables has already moved from the category of exotic and has become a classic. Pork medallions with pineapples in the oven are a dish that does not need any additional side dish or sauce.

Required ingredients:

• 500 grams of pork loin;
• 8 canned pineapple rings;
• 200 grams of hard cheese;
• salt and spices to taste.

Cooking time: 60 minutes.

Calorie content: 334.3 kcal/100 grams.

Sequence of work:

1. Cut the meat into pieces 1.5 cm thick. No longer, because otherwise the meat will not be sufficiently marinated and soaked in pineapple juice;
2. Beat the pieces a little, add salt and pepper, and place in a baking dish;
3. Place a pineapple slice on top of each medallion;
4. Grate the cheese onto a fine grater and sprinkle it over the meat;
5. Place the baking dish with meat in an oven preheated to 200°C for 40-50 minutes.

Cooking tips

Although pork medallions are considered a fairly simple dish, they can also be spoiled. The following cooking tips will help you avoid this.

The key to success in preparing tender pork medallions is:

1. High quality cutting;
2. Correct shape, thickness and texture of meat;
3. Good roast.

When buying meat, you should carefully ensure that its surface is dry or moist, but not wet. This means that the meat was not defrosted before being sold.

It is better to cook from fresh or chilled meat. Of course, you can also make delicious medallions from frozen pork, provided that the meat has not been re-frozen.

The pieces of meat should be round in shape, resembling a medallion. The ideal thickness of meat is about one and a half centimeters. Be sure to cut the meat across the grain. Since the tenderloin is a muscle in which there are no additional veins, films or fats, it is therefore quite tender and does not need to be beaten.

But if the meat seems tough, you can beat it off. To do this, wrap the meat in cling film so that its pieces do not fly all over the kitchen. The ideal structure of the battered meat resembles a soufflé.

Fry the meat in a frying pan with a thick bottom over high heat on both sides until golden brown. The main secret here is that the pork medallions do not turn out dry, they must be fried very quickly. Afterwards, the medallions can be placed in the oven for a few minutes to preserve the juiciness of the meat.

Bon appetit!