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Cooking
Pork Medallions – Putting Tefal Expertise Pans to the Test
· 4 servings
Cut the tenderloin into chunks
Cut the pork tenderloin into pieces about 5 cm thick. You can go thinner or thicker, but be careful when frying – thin pieces dry out easily, while very thick ones may end up raw in the middle. Season the pork chunks with salt and pepper on all sides.
Slice the bacon
Cut the rashers of streaky bacon lengthwise in half. This can vary though – it all depends on how thick your meat chunks are and how wide the bacon rashers are. A strip of bacon should be roughly as wide as the meat chunk it will wrap around.
Wrap it around the meat
Wrap a strip of streaky bacon around each meat chunk and secure it with a toothpick.
Sear the medallions
Fry on both sides in a hot griddle pan. First sear quickly on both sides until browned, then you can turn them once more and finish cooking at a lower heat.
Cooking through
Shorter medallions only need a brief sear, about 4 minutes on each side. Taller medallions should be cooked longer over a gentler heat so they don't stay raw in the middle.
Serving
Remove from the pan onto warmed plates. Add a knob of cold butter to the pan drippings and whisk quickly to whip up a delicious sauce. Serve with a side dish of your choice.