Pork medallions. Recipe in a frying pan, in the oven in bacon, creamy sauce with mushrooms, pineapples, lingonberry, cranberry sauce

Pork medallions are a delicious dish that is on the menu of almost every restaurant. The dish is popular all over the world. Many countries claim the primacy in preparing pork medallions, but each has its own cooking secrets.

Let's dive a little into history. The Romans were the first to eat meat. Pork became especially popular, followed a little later by beef and lamb. Since ancient times, they have mastered cooking meat in Rus'. Hot stones were used to bake it. As for medallions, they are a delicacy of French cuisine. Medallions are similar in shape to chops, but they are more round. You can make medallions from any type of meat, including poultry. Today we suggest frying medallions in a frying pan.

To prepare this dish, you need to take a responsible approach to choosing meat. Proper pork tenderloin should not be soggy. It is best to use fresh meat that has not been frozen.

Pork tenderloin dishes are undeniably good. There is a small nuance: the pork must be freshly cooked. The next day, the pork tenderloin medallion turns into a regular piece of tough meat. Storing in the refrigerator or heating in the microwave kills the taste of any meat, but this is especially true for pork.

There are a lot of different conflicting opinions regarding the degree of roasting of meat. In Russia, as a rule, people are wary of all types of fried meat with blood. If you use beef, then light roasting is acceptable. Pork should always be cooked through. But this absolutely does not mean that the meat will taste like a rubber boot after cooking.

Today we will share tips on how to cook juicy and soft medallions in a frying pan.

Delicious dish with sour cream

Sour cream sauce is a great addition to meat. What do you need to make this pork medallions recipe? A few simple ingredients:

• two kilograms of pork;
• one onion;
• a bunch of green onions;
• 250 ml sour cream;
• 50 grams of vegetable oil;
• one hundred grams of butter;
• salt and pepper;
• cream – 75 ml, fat content 10 percent.

Green onions add a special piquancy to the recipe for pork medallions in creamy sauce. As a side dish, you can offer fresh vegetables or boiled rice.

Cooking: description

To begin with, the meat is washed and cut into three centimeter pieces. Approximately 25 ml of odorless vegetable oil is poured into the frying pan. They warm it up. Place pieces of meat and fry on both sides until crusty.

Remove the meat from the pan and add the remaining vegetable oil. Onions are peeled and chopped finely. The green one is also chopped and sent to stew in a frying pan. When the onions become transparent, add sour cream, butter and cream. Season everything with salt and pepper. When the ingredients are hot, add the pork and simmer, covered, for another thirty minutes, stirring. What's so special about this recipe for pork medallions with sauce? It turns out piquant due to fried onions. The meat also comes out tender and juicy.

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 the medallions keep their shape and soaks the meat in additional juice, which is rendered when the fatty veins are heated.

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

1. Rinse the pork pieces and remove moisture with a paper towel. Cut into round pieces not exceeding 2-2.5 cm thick.
2. Sprinkle each resulting meat column well with salt and ground pepper. Wrap thin strips of bacon tightly around the sides of each fillet piece. 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. In order for the meat to be 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.

Tender pork dish: in a frying pan and in the oven

This recipe for pork tenderloin medallions is very simple, but the result is a tender dish. And its secret is in the pre-marinated meat. To prepare this dish, you need to take:

• 700 grams of tenderloin;
• salt and ground black pepper;
• dried thyme;
• three tablespoons of olive meat.

First you need to prepare the meat. It is washed thoroughly. Trim off excess fat. Cut into small pieces three centimeters thick. Sprinkle with spices and dried thyme. You can also add spice to the dish by cutting one clove of garlic into two parts. Season everything with olive oil, mix thoroughly so that the pieces are evenly covered with the marinating ingredients. Leave the meat for thirty minutes.

Now leave the oven at 180 degrees to warm up. The pan is also very hot. Pieces of meat are sent to fry on both sides until a crust forms. Then transfer the meat to a baking sheet. This oven-baked pork medallions recipe produces tender pieces. The main thing is not to keep the meat longer than seven to ten minutes. Serve a delicious dish with light vegetable side dishes.

Pork tenderloin medallions with onions

Onion medallions are a very simple and quick dish that requires a minimum set of ingredients. We will cook the meat in a deep frying pan. To give medallions a beautiful shape, use foil. Strips of foil will help shape the meat.

Ingredients:

• 800 g - pork tenderloin;
• 1 PC. - large onion;
• 50 g - butter;
• 2-3 tbsp. - vegetable oil;
• 1 tbsp. - flour;
• Black pepper;
• Salt.

Pork tenderloin medallions with onions

Step-by-step preparation:

1. Take the pork tenderloin and cut it into thick quarters. Now the meat needs to be tapped quite a bit on each side. Tenderloin is the most tender meat, so it cooks quite quickly.
2. It is necessary to make blanks from foil. Cut medium strips of foil and fold them two or three times. This will make the foil denser and give the meat the desired shape.
3. Take foil and wrap the medallion in it. Working with foil will not take much time. We do this with each subsequent piece of meat. The medallions are formed, the meat looks great in silver belts.
4. First of all, you need to fry the onion. Cut the onion into thick rings. Place the frying pan on the fire. Pour oil. We are waiting for it to warm up. Now you can lay out the onions. Fry until the onion is browned on one side. Then we turn it over to the other one.
5. Add butter to the onions in the pan. It should melt to further infuse the medallions with the creamy taste and aroma of fried onions. Add a tablespoon of flour and stir.
6. Now lay out the pieces of meat. Fry on each side until golden brown. Fry for about 5 minutes, then turn the medallions over. The degree of roasting is left to your discretion. We recommend always cooking pork well done. To ensure the frying is well done, repeat the steps several times. Make sure that the meat does not burn. After the crust has formed, reduce the heat.
7. In this recipe we will not use a large amount of spices so as not to overwhelm the taste of the meat. Take some salt and black pepper. This will be quite enough. We will salt and pepper the meat directly in the frying pan while frying.
8. Remove the meat from the heat and serve immediately. Place the medallions on plates along with the onions. Garnish each serving with fresh herbs. The dish is ready!

Medallions with cognac: tender and juicy

To prepare such a fragrant, but at the same time simple dish, you need to take:

• pork tenderloin;
• a couple of cloves of garlic;
• vegetable oil;
• 30 grams of cognac;
• salt and pepper.

To begin with, the meat is cut into slices no more than three centimeters thick. Then rub salt and pepper into them with your hands. During the process, it is best to mash the pieces so that they become more tender.

This is a recipe for pork medallions in a frying pan, so you need to heat it up high and add vegetable oil. Fry the medallions on one side for about three minutes and turn them over. Garlic is peeled and cut into halves and added to the pan. Now pour in the cognac, it should light up. You can turn the meat over again, but be careful! Now that the meat is ready, wrap each piece in foil and leave it there for five minutes. Place on a plate with a light side dish; you can also pour some sauce from the frying pan over it.

Pork medallions with creamy mushroom sauce

Medallions with creamy mushroom sauce will surprise you with their special piquancy. The dish is simple and understandable for everyone, it looks festive. Suitable for any occasion and feast. Your guests will be very pleased. We will share all the intricacies of preparing medallions and delicious sauce below in a step-by-step recipe.

Ingredients:

• 500 g - pork tenderloin;
• 0.5 l. - cream;
• 150 g. - champignons;
• 1 PC. - onion;
• 1 tooth - garlic;
• 70 g - vegetable oil (preferably olive);
• Mustard seeds;
• Salt;
• Black pepper;
• Parsley.

Pork medallions with creamy mushroom sauce

Step by step recipe:

1. Processing pork tenderloin. We remove as much film as possible and cut off the veins. Cut into thick pieces of approximately 5-7 cm. In this recipe we make large medallions, before serving we will cut them into smaller barrels. This technique is used to retain extra juiciness. Place the meat in a bowl. Salt and pepper well. You can use seasonings of your choice if desired. We leave the choice up to you. Drizzle generously with olive oil, which gives the medallions a very tasty taste. You can use sunflower oil.
2. Peel and cut the onion into half rings. There should be a lot of onions. Add the onion to the marinade. Mix all ingredients thoroughly. The onion should release juice; you can mash it a little with a spoon. Leave the medallions to marinate for 30 minutes or more. We already said above that it is better to cook medallions before serving. In this marinade, pork medallions can be stored in the refrigerator for 2-3 days, removed and cooked as needed.
3. Let's prepare the mushrooms. Wash under running water. Let it dry. We process and remove the film, cut into medium pieces. Peel the garlic.
4. Let's start frying. Pour oil into the frying pan and let it heat up. Lay out the medallions and add a clove of garlic. Fry on each side for 5-7 minutes. Then add the onion from the marinade to the pan. Fry the onion until golden brown. The next step is to add chopped mushrooms. We reduce the fire. Turn the meat periodically. At this stage, the juices of meat, mushrooms and onions are mixed.
5. We take the meat medallions out of the frying pan and place them on a plate for a while. Add cream to onions and mushrooms. Mix the sauce well. Bring to a boil, then simmer for about 7-10 minutes.
6. Let's move on to the design of the portion. Take the medallion and cut it into 3-4 circles. When you cut meat with a knife, notice how soft and tender it is. Place on a plate. Pour creamy mushroom sauce on top. Serve to the table.

Pork meat with cheese and herbs

You can get a tasty, gourmet dish by preparing pork medallions according to the recipe presented below. For it you need to take:

• 700 grams of meat;
• one hundred grams of cheese;
• a bunch of any greenery;
• salt and pepper.

First, prepare a tender filling. To do this, the greens are washed and chopped coarsely. The cheese is also cut into medium-sized pieces.

Now the meat is cooked. Cut the pork into pieces about two centimeters thick. Lightly beat off. An incision is made on one side, a kind of pocket. Rub the meat on all sides with salt and pepper, and in the pocket too. Place a couple of cubes of cheese and herbs inside. Pin it with a toothpick to prevent the cheese from falling out.

Heat the frying pan, add a little oil, maybe vegetable, or maybe butter. Fry medallions until crisp on both sides.

The oven is heated to 200 degrees. The medallions are transferred to a baking sheet, and the remaining juice from the frying pan is poured there. Cover the mold with a lid or foil and leave for fifteen minutes. Remove the toothpicks from the finished dish. The main thing is not to burn yourself with hot cheese! This recipe for pork medallions can become a real signature dish.

Bacon medallions

You can get a tender dish without keeping the meat in the marinade. To do this take:

• 500 grams of meat;
• 8 strips of bacon;
• salt and pepper.

You can also prepare a moderately spicy mustard-based sauce. To do this you need to take:

• 1.5 tablespoons mustard;
• a tablespoon of sugar;
• two tablespoons of water;
• a couple of spoons of mayonnaise.

The pork tenderloin is washed, dried and cut into two centimeter pieces. Each is wrapped with a slice of bacon; the edges can be secured with thread. Generously sprinkle the pieces with pepper and salt.

Pour a little vegetable oil into a frying pan and heat it up. Medallions are sent there and fried on both sides to seal in the meat juice. The finished pieces are transferred to a baking dish and kept in an oven preheated to 170 degrees for about 25 minutes.

For the sauce, combine all ingredients in one bowl and stir thoroughly. Cool the finished sauce for about ten minutes. This allows the ingredients to mix. You can also garnish the sauce with fresh herbs. It turns out tart, slightly spicy, but soft thanks to granulated sugar.

Pork medallions with pineapple and cheese in the oven

Pineapple will add a peculiar sweetness to the taste. Believe me, your guests will give you a lot of compliments.

• Tenderloin – 250-300 gr.
• Mayonnaise – 2 spoons.
• Cheese – 120 gr.
• Canned pineapple rings - jar.
• Cherry tomatoes – several pieces.
• Greens - a small bunch.
• Sunflower oil for frying, salt, pepper.

1. Cut the tenderloin into small portions and pound into medallion shapes. Sprinkle with spices and grind. Spread with mayonnaise sauce.
2. Place the preparations on a greased baking sheet. Place a pineapple ring on each medallion.
3. Sprinkle shredded cheese on top. Bake for 15-20 minutes, preheating the oven to 180 o C.
4. To serve, garnish with greens and cherry halves.

Tender meat in a slow cooker

To make pork medallions in the slow cooker, the recipe below works best. For it you need to take:

• 600 grams of tenderloin;
• three cloves of garlic;
• a teaspoon of sesame seeds;
• one onion;
• 500 ml mineral water;
• juice of half a lemon;
• spices, for example, a mixture of peppers, thyme and fresh ginger - half a teaspoon each;
• salt to taste.

If desired, some types of spices can be replaced with others. But these fit best.

How to cook pork medallions? Step by step description

The pork is washed, the fat is trimmed, and cut into pieces two centimeters thick. The onion is peeled and cut into rings, the ginger is grated on a fine grater. The garlic is peeled and cut into halves.

First, the meat medallions are marinated. To do this, mix spices, garlic, onion rings, sesame seeds, and add salt. Pour in mineral water to cover the meat. Sprinkle with lemon juice. Leave the meat in this state for at least one hour.

Now the medallions are transferred to the multicooker bowl. Turn on the “Baking” mode and keep the meat for about forty minutes. Served with fresh vegetables or side dishes of cereals.

Delicious meat dishes are a great option for every day. However, you can cook pork in such a way that all your guests will be pleasantly surprised. We are talking about pork medallions. Men love them very much, but ladies won’t refuse a piece either. Preparing this dish is simple; all you need is to have tenderloin, spices and vegetable oil on hand. The whole secret is that the dish does not lose its juice and remains tender. Frying in a pan helps with this. The dishes must be very hot, and you will have to cook quickly. Also, if you have time, you need to marinate the pieces with spices. This will help you get a really tasty and aromatic dish! It is better to serve medallions from this type of meat with vegetables. So, fried zucchini rings or a salad of fresh vegetables would be an excellent accompaniment.