Pan-Seared Pork Medallions with Fresh Tomato Sauce

Just like in a restaurant, juicy and tasty, easy to prepare! These pork medallions are cooked in a grill pan from pork tenderloin in literally minutes. You can make them at the same time as fresh tomato sauce. The dish is ideal for a romantic or any other festive dinner.
cook time: 30 min
Elijah Stroud
Pan-Seared Pork Medallions with Fresh Tomato Sauce

Nutrition Facts (per serving)

109
Calories
7g
Fat
3g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion (red) 1 pc
Tomatoes (small) 4 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Mustard 1 tsp
White wine (dry) 50 ml
Pork tenderloin (1 PC.) 400 g

Recipe instructions

Step 1

Step 1
How to make pork medallions? Prepare the necessary ingredients. Choose thicker and larger tenderloin, with a moderate amount of fat.

Step 2

Step 2
Rinse the pork tenderloin and dry thoroughly. Cut the tenderloin into medallions about 4 cm thick. Lightly press each medallion and straighten it with your fingers.

Step 3

Step 3
Wash the tomatoes, dry and cut into halves. The tomatoes need to be ripe, but strong, because the soft ones will spread during frying. Small plum tomatoes are best.

Step 4

Step 4
Peel the onion and cut into half rings. You can replace the red onion with regular onions or 2-3 small shallots.

Step 5

Step 5
Heat a grill pan over high heat and lightly brush with olive oil if necessary. I have a cast iron frying pan, and the meat sticks to it a lot, so it needs to be lubricated; a grill pan with a non-stick coating does not need to be lubricated with oil. Place the pork medallions in the pan and fry until golden brown, about 4 minutes.

Step 6

Step 6
Then turn the meat over to the other side and fry for about 3 minutes. Salt and pepper the medallions. The degree of roasting of medallions can be more or less depending on your taste. However, it is worth considering that, unlike beef, pork should not be served with blood — it contains a lot of bacteria that die only after good heat treatment. It is important not to dry out the meat and at the same time bring it to readiness.

Step 7

Step 7
Reduce heat to medium. Place tomatoes and onions in the pan. Fry everything together for about 3 minutes more.

Step 8

Step 8
Then transfer the medallions from the pan to a plate and cover with foil to keep the meat warm. In addition, the meat juices in the medallions will distribute evenly throughout the meat.

Step 9

Step 9
Meanwhile, continue heating the tomatoes and onions for a couple more minutes.

Step 10

Step 10
And then transfer it to a plate too.

Step 11

Step 11
A little meat and vegetable juice remains in the pan and on this basis you can prepare a tasty and aromatic sauce. To do this, put mustard in a frying pan, pour in white wine and olive oil. Cook the sauce, stirring, over low heat until it thickens. If you want a sauce without alcohol, replace the wine with plain water.

Step 12

Step 12
Pour the finished sauce into a gravy boat. This is how the sauce turns out. Although it is not very much, it is enough for all the medallions.

Step 13

Step 13
Place the still warm pork medallions on plates, top the meat with onions and tomatoes, pour over the sauce from the frying pan and serve. If desired, you can decorate the dish with basil sprigs or arugula. Bon appetit!

Additional rubrics

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