Pork tenderloin medallions
- Oct 10, 2017
- 1 min read
This has got to be one of the easiest recipes around. With only three main ingredients, and a few condiments, in less than forty minutes you have a spectacularly tasty, and impressive dish.
I tend to serve this with mashed potatoes and gravy, or with a simple pepper sauce, but this really is succulent and tasty enough to serve on it's own.
INGREDIENTS
2 medallions per person;
1 potato;
1 onion;
slat, pepper, and olive oil.
STEPS
1)The first thing to do is preheat the oven at 200-225°c;
2)Line a baking tray with foil;
3)Peel and slice both the onion and the potato. The slices should be thickish (a little more than 1/2 an inch thick), and more or less equal.
4)Organize the onion and potato slices in the baking tray;
5)Lightly fry the medallions in a hot frying pan, with a drizzle of olive oil. This is known as "sealing" the meat. You are not trying to cook the meat, rather seal in the juices by lightly toasting the surface;
6)Place the medallions on top of the onions and potato slices. Use a mesh separating-tray if you have one, although simply placing them on top of the vegetables is perfectly acceptable;
7)Cover the baking tray with foil;
8)Place in the oven and cook for 20min, then remove the foil cover and continue cooking for a further 7-10min. Turn the medallions over, and continue cooking for 5-7min.
THAT'S IT!! SERVE AND ENJOY!!!
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