Pork Medallions – Testing the Tefal Expertise Pans
·Cut the tenderloin into medallions
Cut the pork tenderloin into chunks about 5 cm high. You can go thinner or thicker if you like, but take extra care when frying them. Thin pieces dry out easily, while very thick chunks can end up raw in the middle. Season the medallions all over with salt and pepper.
Cut the bacon
Slice the rashers of English bacon lengthways into two strips. This can vary, though – it really depends on the height of your meat chunks and how wide the bacon rashers are. Ideally, each bacon strip should be about as wide as the meat medallion it's wrapping.
Wrap the bacon around the meat
Wrap a strip of bacon around each medallion and secure it with a cocktail stick.
Fry the medallions
Fry on both sides in a hot griddle pan. Start by searing quickly on both sides until nicely browned, then you can turn them once more and finish cooking through over medium-low heat.
Cooking through
Shorter medallions only need a brief fry, around 4 minutes per side. Taller medallions should be cooked longer over gentler heat so they don't stay raw in the middle.
Serving
Transfer from the pan onto warmed plates. Add a knob of cold butter to the pan drippings and whisk quickly to make a delicious sauce. Serve with a side of your choice.
