Pork medallions: recipes with photos

The content of the article

---

• How to Make Pork Medallions
• Pork Medallions in Bacon
• In creamy mushroom sauce
• With tomatoes and cheese
• With mushrooms
• With orange sauce
• With pineapple

---

It is difficult to imagine a festive table without meat, fish dishes. In many countries, pork cooked on the grill or in the oven is very popular. The aroma of fried or baked meat will conquer even a biased gourmet. Several suggested options for preparing hearty medallions will help you choose the best for your particular case..

How to Make Pork Medallions

The concept of medallions that has recently entered the recipe implies small pieces of meat or round shaped minced meat. A hearty dinner or lunch, prepared step by step using meat cuts with vegetables, will become a part of a small family holiday. To make the finished pork juicy, it is better to use fresh or chilled meat that has not been frozen. The height of the medallions should not exceed 1.5-3.5 cm, cutting is performed across the fibers. Each hostess will prepare her own recipe for pork medallions.

Pork Medallions in Bacon

• Cooking time: 20-25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 565 kcal / 100 grams.
• Destination: Dinner.
• Cuisine: American, Spanish.
• Difficulty: easy.

A tasty and nutritious dish medallions from pork tenderloin in bacon is prepared simply and does not require special skills in culinary business. A minimum of additional products and spices make it affordable, popular. Bacon helps keep the shape of the medallions and impregnates the meat with additional juice, melted when heated sebaceous veins.

Ingredients:

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

Cooking method:

1. Rinse pork slices, remove moisture with a paper towel. Cut into round pieces with a thickness not exceeding 2-2.5 cm.
2. Each received meat column is well sprinkled with salt and ground pepper. Thin strips of bacon tightly wrap each piece of fillet along the side faces. For reliability, secure with a wooden toothpick.
3. Lightly grease a hot-frying pan with a thick bottom with vegetable oil and fry the medallions laid there over high heat until a fried crust appears..
4. In order for the meat to turn out to be evenly cooked, you need to remove the fried portions of meat from the fire along with the pan, put in the preheated oven for 8-10 minutes.
5. Natural bacon medallions go well with vegetable salads.

In creamy mushroom sauce

• Cooking time: 30-35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 240 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

An interesting option for serving meat for lunch or dinner is pork medallions in creamy mushroom sauce. Ideal if porcini mushrooms are used to add a special flavor to the dish. No less delicious is a sauce with mushrooms, to which you can add a pinch of wild mushroom, ground to a powder. The combination of milk cream, meat and mushrooms will create an unforgettable taste composition.

Ingredients:

• pork tenderloin without fat and veins – 600 g;
• mushrooms – 200 g;
• cream with a fat content of 20-25% – 300 ml;
• onion – 1 piece (large);
• soy sauce -? spoons;
• flour for sauce -? spoons;
• vegetable oil;
• ground pepper, thyme, salt.

Cooking method:

1. Carefully cut the meat pulp into round portions with a thickness of not more than 1.7-2.0 cm. Rinse, dry with a towel. Sprinkle with salt, pepper, seasonings.
2. Fry quickly in 3-4 minutes over high heat in a pan on both sides.
3. Put the meat on a wide plate. In the foil, which you need to cover the dish, the temperature will stay on the same level for some time.
4. Cut the peeled onions into small cubes. Fry in butter until golden brown.
5. Prepared and washed mushrooms cut into thin plates. Add to onion, continue to fry until excess liquid evaporates.
6. After adding flour to the contents of the pan, mix well and fry for about a minute.
7. Pour cream and soy sauce in a thin stream, stirring constantly. Salt, add some pepper.
8. Turn off slightly thickened sauce.
9. Warm meat served in a creamy sauce will be able to soak well and get a special taste.

With tomatoes and cheese

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 360 kcal / 100 g.
• Purpose: holiday, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Pork medallions with tomatoes and grated cheese will decorate any table. The recipe is similar to meat in French. The difference is the fact that the medallions are cut a little thicker, they do not need to be beaten off. Cheese is better to use hard varieties, then it is more convenient to grind it on a grater. A beautiful combination of bright colors of meat, tomatoes, cheese, decorated with lettuce will create a festive atmosphere at the table.

Ingredients:

• pork pulp – 600 g;
• fresh tomatoes – 2 pieces;
• cheese – 150 g;
• onion – 1 piece;
• garlic – 2-3 cloves;
• mayonnaise – 80-100 g;
• ground black pepper, salt, greens.

Cooking method:

1. Since pork medallions in the oven at a temperature of 180 degrees are cooked a little longer in time, the meat needs to be cut up to 2 cm thick as much as possible.
2. Arrange portioned round meat slices on a baking sheet, which previously needs to be greased. Season with salt and pepper.
3. Peel and chop the onion into thin half rings. Coat the surface of the meat with it..
4. Scale tomatoes with boiling water, peel and cut into circles. Spread them on top of the bow.
5. Pass the garlic through a press, mix with chopped herbs and mayonnaise. In small portions grease the top of the tomatoes.
6. Place the baking sheet inside a heated oven (180-190 degrees) for 20-25 minutes. Then sprinkle with grated cheese and place in the oven for another ten minutes.

With mushrooms

• Cooking time: 35-40 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 380 kcal / 100 g.
• Purpose: holiday, dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

When the hostess does not know how to surprise and deliciously feed her household, you can prepare pork and mushroom medallions. Hearty dish, contains many calories. A wonderful option for both everyday and holiday table. Sometimes this dish is called “Pork under a mushroom coat.” Served hot while amazing aroma.

Ingredients:

• portioned pork pulp – 8 medallions;
• fresh or sterilized canned champignons – 300-400 g;
• onion – 2 large heads;
• hard cheese – 150-180 g;
• mayonnaise – 4-5 tablespoons;
• pepper, salt, sunflower oil.

Cooking method:

1. Prepare a “fur coat”: fry finely chopped onions until yellow-golden in color, cut the mushrooms into strips, put in a pan to the onion and fry until half-cooked, not forgetting to salt.
2. Fry the washed portioned pepper and salted meat on both sides with hot oil in a frying pan.
3. Put meat medallions on a baking sheet. Mix onion and mushroom mass with mayonnaise (sour cream) and grated cheese. Spread evenly on meat.
4. Bake at 180 degrees in the oven for about 20 minutes.

With orange sauce

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 340 kcal / 100 g.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

Pork medallions with orange sauce are distinguished by their original taste. To get the right amount of sweet and sour fruit marinade, it is preferable to take large juicy citrus fruits. The sauce is cooked over high heat with constant stirring. For piquancy, you can add a pinch of ground ginger. Served dish with medallions in orange gravy goes well with boiled rice and bread.

Ingredients:

• pork (tenderloin) – 400 g;
• flour – 2 tablespoons;
• orange – 3 pieces;
• lemon – 1 piece;
• garlic – 1 clove;
• salt, pepper, olive oil.

Cooking method:

1. Roll portions of 1.5 cm thick medallions in flour and fry 3-5 minutes on each side until a crust appears. Put on a plate.
2. Squeeze the juice of all citrus fruits into a container, add crushed garlic, spices.
3. Boil the sauce in the same oil where the meat was fried, for 10 minutes, until the mass thickens.

With pineapple

• Cooking time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 355 kcal / 100 g.
• Destination: Dinner.
• Cuisine: Asian.
• Difficulty: medium.

The combination of sweet and sour taste of pineapple with meat produces a unique taste effect, and beautiful design is suitable for a festive dinner. Pork medallions with pineapples in the oven are prepared a little longer, but are better baked due to the receipt of juice. You can use both fresh and canned pineapple. The meat rings will look more spectacular.

Ingredients:

• pork (tenderloin) – 400 g;
• pineapple – 4 rings;
• cheese – 120-140 g;
• salt pepper.

Cooking method:

1. Cut the meat into equal portions. Rinse, remove water.
2. Put on a baking sheet with butter, salt, pepper on both sides.
3. Lay pineapple over meat, sprinkle with cheese chips.
4. Bake medallions with pineapple 25-35 minutes, heating the oven to 185 degrees.