Medallions from any meat, be it beef or pork, are considered to be the most high-quality meat dish and served in the best restaurants. The reason for this - how the cost of cutting from which medallions are made, and the cunning technology of cooking. And if the first one we can not influence, then with the second we will help with the help of the recipes presented below.
Medallions of pork tenderloin in bacon - recipe
Ingredients:
- medallions of pork - 2 pcs. (about 120 g each);
- bacon - 4 slices;
- dried garlic and parsley.
Preparation
Fold both strips of bacon and wrap them with a piece of tenderloin around. Slices of meat sprinkle with olive oil and season with a pinch of sea salt, dried garlic and parsley. We spread a dry pan and lay out medallions of pork tenderloin on it. We cook meat for 12-16 minutes, turning over to the other side every 4 minutes.
Medallions of pork tenderloin can be made in the oven, the latter should be brought to 180 degrees, and then bake the meat 18-20 minutes.
Medallions of pork tenderloin in creamy mushroom sauce
Ingredients:
- pork tenderloin - 480 g;
- Provencal herbs;
- champignons - 230 g;
- garlic cloves - 3 pcs .;
- wine (white, dry) - 120 ml;
- cream - 40 ml.
Preparation
We cut the tenderloin into 12-14 equal pieces and season with herbs and salt. Fry the pieces for a minute on each side, and then add to them slices of mushrooms and garlic. We wait, while the mushroom moisture evaporates half, we pour in wine and cream. Stew medallions of pork tenderloin in creamy sauce for 6-7 minutes or until the liquid in the frying pan is again evaporated to half and turn into a thick sauce.
In addition to cream, lovers of goat cheese can add it to the sauce, along with cream - you get a classic French dish.