Ingredients // Meat

Medallions of pork

Cooking medallions of pork in most countries the center of any holiday table are traditionally dishes of meat, fish or poultry.But there are significant differences in the method of cooking and serving these dishes.For example, Russian and many other kitchens in the center of the table decided to put a large dish with a whole roasted pig carcass, goose, chicken, large stuffed fish.All this splendor is cut into pieces right in front of guests and decomposed on plates.But today's celebrations are often held at a buffet where everyone can choose for themselves what they like, without the need for complicated and not very aesthetic process of cutting a piece of the total liked dishes.In such cases, a perfect solution to the problem will medallions of pork.They can be served a la carte dishes or a large platter, from which everyone will be able to take as he wants.By Pork medallions perfect gentle cream or sour cream sauce flavored with sweet paprika.He set off the taste of meat and will be an excellent c

omplement to it and to garnish, for which you can use vegetables, fried or boiled potatoes, mushrooms.

  • Pork tenderloin 500 g
  • Bacon 250g
  • refined sunflower oil 2 tbsp.l.
  • ground black pepper 4
  • pinch salt 2 pinches
  • Step 1 To make the medallions is necessary to take pork tenderloin, smoked bacon, black pepper and salt.Meat to clear of films and excess fat, wash well and dry.
  • Step 2 Bacon cut into long, thin slices.
  • Step 3 Pork tenderloin wrapped in bacon gently, so that the little pieces find each other.
  • Step 4 Using a sharp knife cut into thick medallions 1-1.5 cm.
  • Step 5 Preheat a skillet 1-2 tablespoonsvegetable oil and lay the meat, sprinkle it with freshly ground pepper and salt.
  • Step 6 Fry the medallions on both sides until golden in color.Serve hot.

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