Pork medallions recipe with photos step by step

Pork medallions - a classic recipe

In this recipe you will learn how to prepare medallions in the simplest and most common way.

Ingredients:

• pork tenderloin – 620 g;
• salt;
• mushrooms – 260 g porcini;
• olive oil;
• cognac – 2 tbsp. spoons;
• onion – 1 pc.;
• parsley – 5 branches;
• allspice – 0.5 teaspoon;
• garlic – 3 cloves;
• black pepper – 1 teaspoon peas;
• cream – 130 ml.

Preparation:

1. Cut the tenderloin into medallions. Three centimeters thick. Beat it off. Crush the peas in a mortar. Chop the garlic cloves.
2. Sprinkle pork with salt. Spice up. Marinate for an hour.
3. Chop the onion. Chop the mushrooms. Heat the frying pan. Pour in the oil. Place onions and mushrooms. Fry.
4. Fry the meat pieces separately. Add frying. Sprinkle with chopped parsley. Cover with a lid and simmer for five minutes.
5. Transfer to a plate. Pour cognac into the frying pan. Boil. Simmer for three minutes. Pour in cream. Warm up for a minute. Add salt and mix. Drizzle over meat.

Recipe for delicious veal medallions

Experienced chefs and professionals in their field, without any doubt, claim that veal medallions are still the most delicious, tender and refined; even beef does not give the same taste. And if such a dish is also topped with an amazing creamy sauce, then it turns out beyond all praise. Shall we try to cook? What we need:

• veal – 500 g;
• cognac – 30 mg;
• bacon – 150-200 g;
• olive oil – 4 tbsp. spoons;
• ground black pepper, salt to taste.

For the sauce:

• butter – 60 g;
• cream – 130 ml;
• dried garlic – 5 g;
• salt, pepper to taste.

To begin with, we will deal with the veal tenderloin, for this we need to rinse it thoroughly, then dry it with paper towels, and then remove all the veins and film. Next we proceed to slicing: the veal must be cut across the grain into small slices 3 cm thick. The next point is the bacon. It must be cut into strips 2-3 cm wide so that they can serve as a kind of ribbon, which will not only give the medallions a characteristic round shape, but also add juiciness to them.

In order for the cunning design not to fall apart, the bacon must also be tied with a special thread, and then tightened a little. If one is not found, then you can use an ordinary one. Next, heat the frying pan, add aromatic olive oil, wait until it warms up a little, and then place the prepared medallions on a hot surface.

It is enough to fry them on each side for literally 3-4 minutes, after which a golden brown crust will form on the surface of the pieces, do not forget to salt and pepper it, and then reduce the heat. The final touch is to pour cognac over the meat, fry it for a few more minutes (the degree of frying is chosen according to taste), and then place the finished medallions on a separate plate and release them from the restraining thread.

Now let's make the sauce. To do this, we need the same frying pan that was used to cook the meat, melt the butter in it, and after it softens, add pepper and garlic to it, warm everything up slightly, while stirring the spices.

Next, transfer the cream (carefully and smoothly) to a heated frying pan, constantly stirring the resulting mass, which will constantly thicken. At the end, you can add salt or pepper to the sauce, and then use it to season the finished medallions.

How to deliciously fry in a frying pan

Pork medallions in a frying pan add variety to your diet and will please the whole family.

Ingredients:

• salt;
• pork tenderloin – 550 g;
• wheat flour – 7 g;
• raw bacon - 14 slices;
• cream – 160 ml;
• vegetable oil – 3 tbsp. spoons;
• paprika – 1 teaspoon;
• sweet pepper – 2 pcs.

Preparation:

1. Cut the tenderloin into seven pieces. Beat it off. Rub with salt and pepper. Wrap in bacon.
2. Grease the frying pan with oil. Place the blanks. Fry.
3. Chop the pepper. Fry. Sprinkle with paprika. Pour in the cream. Heat. Add some salt. Add flour. Stir and boil. Water the preparations.

Juicy pork medallions in the oven

To maintain the medallion shape, place the meat pieces in foil. The preparations prepared in this way will turn out juicy and very tasty.

Ingredients:

• salt;
• pork – 550 g tenderloin;
• bay leaf – 3 leaves;
• orange – 1 pc.;
• rosemary – 0.5 teaspoon;
• garlic – 16 cloves;
• pepper;
• butter – 25 g.

Preparation:

1. Cut the tenderloin into portions. The thickness of the circle is 2.5 centimeters. Cut strips of foil. Wrap the meat pieces.
2. Place on a baking sheet and place in the oven. Bake for half an hour.
3. Remove the zest from the citrus fruit. Cut into strips. Boil water and add the zest. Hold for half a minute and transfer to cold water.
4. Squeeze the juice from the orange into the frying pan. Place garlic pieces. Sprinkle with spices. Add butter. Simmer for a quarter of an hour. Add zest and stir.
5. Remove the medallions from the foil. Drizzle with syrup.

Recipe for beef medallions in bacon with wine sauce

This dish is served in many expensive restaurants and cafes. Thanks to the acids in wine, the meat becomes soft and acquires a refined taste and aroma.

Ingredients:

• 4 pieces of tenderloin;
• 4 strips of bacon 10-15 cm long, 2-3 cm wide and 2-3 mm thick;
• 25 ml cognac;
• 50 ml Cabernet Sauvignon wine;
• 50 ml cream;
• 1 onion;
• several garlic cloves;
• 25 g butter;
• 25 g sunflower oil;
• salt, black pepper (ground).

Cooking method:

1. Lightly beat raw beef medallions.
2. We wrap each piece around the circumference with bacon, tie it with thread, add salt and pepper to taste.
3. Pour sunflower oil into a hot frying pan and fry the meat for 4 minutes on both sides. There is no need to move it to get a crispy crust.
4. Mix the crushed garlic with a knife with slightly warmed butter and pour the resulting sauce onto the tenderloin.
5. Without stopping frying, pour the onion cut into thin rings into the frying pan and simmer until soft.
6. Turn off the stove, sprinkle the contents of the frying pan with cognac, set it on fire and wait until all the alcohol has evaporated.
7. Then carefully remove the meat, place it on a clean plate and begin preparing the sauce.
8. To do this, pour wine and cream into the same frying pan and simmer over low heat until thickened.

That's it, your delicious bacon medallions are ready! Pour the sauce generously over them and serve with a side dish.

Recipe with mushrooms

The recipe with mushrooms differs from other options in its special aroma and rich taste.

Ingredients:

• pork tenderloin – 350 g;
• dill;
• olive oil;
• sour cream – 5 tbsp. spoon;
• salt;
• champignons – 220 g;
• flour - 3 tbsp. spoons;
• butter – 2 tbsp. spoons;
• onion – 1 pc.

Preparation:

1. Cut the meat into pieces across the grain. Thickness is one and a half centimeters.
2. Preheat the oven (200 degrees). Spread the foil. Rub the preparations with salt and pepper. Place on foil. Drizzle with oil. Wrap with foil. Bake for half an hour.
3. Chop the mushrooms. Fry in a frying pan in oil. Chop the onion and add to the mushrooms. Fry. Add some salt. Sprinkle with dill. Add flour. Stir. Simmer for five minutes.
4. Pour in sour cream. Simmer for five minutes.
5. Get the medallions. Spread with sauce.

Step by step recipe

1. The pork pulp must be thoroughly washed, all veins and fat removed, and dried with paper towels. Cut two round pieces 3 centimeters thick; if desired, you can tie them with culinary thread so that the round shape does not get lost. Then it should be beaten on both sides to make the medallions tender. You can use not a hammer, but a special device for meat - a tenderizer, which pierces the meat and its fibers.
2. Season the steaks on both sides with salt, pepper and grated garlic cloves. Sprinkle with herbs and ginger, add vegetable oil and rub the spices into the meat again. Let the pork marinate at room temperature for one hour. During this time, it should be turned over 1-2 times.
3. Let's start heat treatment of medallions. Preheat the oven to 180 degrees. Heat the frying pan very high and place the marinated meat on it. Fry over high heat for 3 minutes, turn over and fry on the other side for another 3 minutes. Yes, the meat should have an appetizing golden brown crust. Place the pieces in a heat-resistant dish and bake in the oven for about 15 minutes.
4. Serve the finished meat with your favorite side dish, herbs and fresh vegetables.

Pork medallions in bacon

The original presentation of the dish will decorate the dinner and delight the taste.

Ingredients:

• olive oil – 2 tbsp. spoons;
• pork fillet – 2 pcs.;
• mayonnaise – 2 tbsp. spoons;
• salt;
• chopped greens - a handful;
• raw smoked bacon – 10 pcs.;
• pepper mixture – 1 teaspoon.

Preparation:

1. Cut the meat into pieces. Sprinkle with salt and pepper mixture. Pour in mayonnaise. Sprinkle with chopped herbs. Mix. Leave for three hours.
2. We prepare this dish in bacon. To do this, wrap each piece in bacon. Place in a heated frying pan with oil. Fry.
3. When the pieces are browned, move them to the oven, which at this point has a temperature of 180 degrees. Simmer for a quarter of an hour.

Medallions

Ingredients:

• Pork tenderloin - 500 grams;
• Bacon - 250 grams;
• Rosemary - 2-3 pieces (sprigs);
• Thyme - 2-3 pieces (sprigs);
• Tomatoes - 6-7 pieces (it is better to take cherry tomatoes);
• Garlic - 5-6 cloves (2-3 cloves for butter, 3 for sauce.);
• Homemade yogurt - 100 grams;
• Celery root - 2-3 slices;
• Chili pepper - 1 piece;
• Balsamic vinegar - 1 tbsp. spoon;
• Olive oil - 3-4 tbsp. spoon;
• Salt - 1 teaspoon (to taste);
• Cilantro - 1/2 bunch;
• Parmesan - 20-30 grams.

How to cook "Medallions"

Let's prepare aromatic oil for meat: put tomatoes, crushed garlic, celery, rosemary, thyme, half the chili in a saucepan. Then add salt to taste, balsamic and olive oil, and place the saucepan on low heat. As soon as the oil boils, remove from the heat. The pork tenderloin must be washed and dried. Using a sharp knife, cut medallions 1.5-2 cm thick. Then wrap each piece of meat in a thin strip of bacon and fasten the pieces with a toothpick. I have potatoes as a side dish. I cut it into small slices, greased it with oil from a saucepan and put it in the oven for 10 minutes at 180 degrees. Medallions are ideal served with sauce. Add finely chopped garlic and cilantro, grated Parmesan, salt and yogurt to a small bowl. Mix everything well and leave it to infuse. Lubricate the meat with aromatic oil and fry the medallions on the grill for 1 minute on both sides. You can also use a regular frying pan. I added medallions to the almost finished potatoes in the oven for 10 minutes. Be sure to remove the toothpick from the medallions before serving. You can serve medallions with sauce as a separate dish or do it like I did: with sauce, potatoes, stewed tomatoes. I poured the remaining aromatic oil over the dish. Tasty!

How to cook with pineapples

Pork medallions with pineapple are a sweetish, tender dish that captivates everyone from the first bite.

Ingredients:

• greens – 3 g;
• pork – 270 g tenderloin;
• vegetable oil – 35 ml;
• cherry – 15 g;
• pepper;
• cheese – 120 g grated;
• salt;
• mayonnaise – 2 tbsp. spoons.

Preparation:

1. Cut the meat. Beat it off. Sprinkle with salt and pepper. Grind. Grease with mayonnaise.
2. Place on a baking sheet that has been pre-oiled. Cover with pineapple rings.
3. Sprinkle with cheese shavings and bake. 180 degree mode. Time - quarter of an hour. Decorate with cherry tomatoes and herbs.

Medallions: what do you need to know about them?

You can prepare bacon-wrapped pork tenderloin medallions for a holiday table, a romantic dinner, or an everyday table. This dish is found in various cuisines around the world. As a rule, pork or beef tenderloin is used, which is cut into small slices. An important condition is to give the blanks a rounded shape, reminiscent of a medallion in appearance.

On a note! Each recipe for making medallions differs primarily in the degree of frying. To seal the juice inside a piece of meat, before simmering in the oven, it is better to fry the meat in a hot frying pan with the addition of a small amount of refined oil.

Pork tenderloin medallions in sauce will win the hearts and stomachs of all gourmets. The choice of sauce is a matter of taste. You can choose from delicate creamy, exotic fruity or zesty. Each of them will in its own way emphasize the taste of medallions made from pork tenderloin.

On a note! Pork tenderloin should not be too fatty. If you have fatty pork, then all the layers need to be cut off as much as possible, leaving a cleaned fillet.

Fry medallions before baking for no more than three minutes on each side. The amber crust on the surface of the meat will serve as a guide.

Helpful Tips:

• pieces of pork tenderloin can be slightly beaten beforehand;
• the classic recipe involves the use of only spices and aromatic herbs;
• You can bake medallions in a baking tray covered with foil to preserve the juiciness of the meat pieces;
• A creamy sauce, for example, Bechamel, gives medallions a special taste;
• exotic lovers can bake pork medallions with canned pineapples or with a sauce of kiwi, cranberries or other fruits;
• Medallions with apples turn out incredibly tasty and aromatic; such a dish will decorate any holiday table;
• there is no need to pre-marinate the pork;
• ideal medallions should be fried medium, but not everyone likes the taste of such dishes;
• smoked or raw bacon preserves the juiciness of medallions and gives them a special note of taste;
• A dish with a “zest” can be achieved if you add a little pineapple pulp, fruit juice and Russian cheese to the pork tenderloin.
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This treat can be served in different ways. For example, medallions can be shaped like boats. This dish can easily compete with restaurant dishes.

On a note! To prevent the meat from becoming dry, do not overcook the medallions in the oven. Strictly follow the time specified in the recipe.

Meat medallions have been on the culinary Olympus for several decades now. The meal turns out to be satisfying and incredibly tasty. You can even get a little creative and come up with your own original recipe for making them.

On a note! To prepare medallions, it is better to choose chilled pork tenderloin. If the meat was previously frozen, then it needs to be defrosted only by natural thawing. Accelerated defrosting will negatively affect the taste of the finished dish and deprive it of its juiciness.

Cooked in creamy sauce

This incredibly simple dish can decorate any table and delight you with its exquisite taste and aroma.

Ingredients:

• pork – 950 g tenderloin;
• black pepper – 0.2 teaspoon;
• champignons – 320 g;
• salt – 2 teaspoons;
• onion – 1 pc.;
• flour – 2 teaspoons;
• cream – 420 ml.

Preparation:

1. Cut the tenderloin. You should get medallions. The thickness is maximum one and a half centimeters.
2. Chop the onion. Chop the mushrooms.
3. Fry the pork on each side in oil in a frying pan.
4. Fry onion cubes. Add mushrooms. Fry. Flour. Simmer for three minutes. Pour in cream. Add salt. Spice up. Simmer for five minutes.
5. Pour the sauce over the finished medallions.

Only clippings are always used for medallions. It is this part that is easily cut into pieces of the required shape. Cut strictly across the grain.

Pork medallions in a slow cooker

The tender food will not leave anyone indifferent.

Ingredients:

• pork – 750 g tenderloin;
• vegetable oil – 55 ml;
• tomato juice – 210 ml;
• seasoning for meat - 2 teaspoons;
• salt – 1 teaspoon.

Preparation:

1. Cut the meat into pieces. Rub with salt and seasoning. Pour in juice. Leave for three hours.
2. Turn on the device. Select the “Frying” mode. Pour oil into the bowl. Squeeze out the meat. Place in a bowl. Fry.

Orange Ginger Sauce Recipe

The delicate citrus aroma and pleasant taste of ginger will help make the dish perfect.

Ingredients:

• orange – 0.5 pcs.;
• salt;
• demi-glace – 5 g;
• ginger – 25 g root;
• pork – 550 g tenderloin;
• vegetable oil – 5 ml;
• soy sauce – 1 teaspoon;
• orange juice – 170 ml;
• garlic – 5 g.

Preparation:

1. Using the finest grater, chop the root. Remove the zest from the orange. Slice and fry for a couple of minutes.
2. Pour in juice and add chopped garlic cloves. Boil.
3. Place ginger. Pour in the sauce. Squeeze the juice from half an orange. Add some salt. Add demi-glace. Boil. It is necessary to stir constantly.
4. Cut the meat. Salt and fry. Pour the sauce over the finished medallions.

Pork medallions with tomatoes and cheese

To prepare, you will need skewers or toothpicks.

Ingredients:

• pork – 370 g tenderloin;
• salt;
• bacon – 55 g;
• pepper mixture;
• cheese – 55 g;
• potatoes – 210 g;
• mayonnaise – 25 g;
• tomato – 1 pc.;
• spinach – 65 g;
• balsamic vinegar – 12 ml;
• olive oil.

Preparation:

1. Cut the meat into medallions.
2. Heat the frying pan. Pour in the oil and fry the pieces until they have a beautiful golden color. Cut into two parts.
3. Fry the bacon, cut into small strips. Cut the tomato into slices.
4. Coat each half of the medallion with mayonnaise.
5. Place a strip of bacon and cover with tomato. Lay out the second part of the medallion. Cover with tomato. Cover with a thin piece of cheese. Pierce through with a skewer.
6. Place on a baking sheet. Place in the oven (200 degrees). Bake until the cheese is golden brown.

Medallions wrapped in bacon and sesame seeds

This cooking recipe is considered one of the most original. The peculiarity is that there is no need to marinate the meat for a long time, just 1-2 hours is enough. Bacon will give the dish an unusual taste and will also keep the shape of the medallions. To prepare you need to purchase the following products:

• 800g pork tenderloin (enough to make 4 medallions).
• 50 ml soy sauce.
• Bacon slices – 100 g.
• Sesame – 20 g.
• 50 ml olive oil.
• Fresh rosemary.
• Coriander.
• Cardamom.

When preparing the dish, it is recommended to grease it with a light garlic sauce, which can be made from olive oil, balsamic vinegar, garlic and parsley.