Friday, March 26, 2010

Pork Tenderloin Medallions

This recipe is very easy to prepare and doesn't have a lot of ingredients. Most of all, it tastes delicious! Beef tenderloin is quite pricey but using pork tenderloin in its place practically cuts the cost in half.

Pork Tenderloin Medallions

2 pork tenderloins
bacon strips (number depends on the number of pork tenderloin slices)
Italian seasoning
Olive Oil or butter
Salt and Pepper

1. Prepare the pork tenderloin. Cut the silver skin using a fillet knife, gently "sawing" it off with a back and forth motion. This will ensure that the meat is tender since the silver skin will turn rubbery and tough, making it difficult to eat.

2. Slice the tenderloin. Slice the tenderloin thickly, 1 1/2" to 2".

3. Season the medallions. Sprinkle Italian seasoning on the cutting board and roll the medallions over it. It doesn't have to coat the meat all over. Pat the meat gently to make sure the seasoning stuck to it well. You may add salt and pepper over the meat as well.

4. Wrap the medallions. Use the bacon strips to wrap the tenderloin. Tenderloin doesn't have any fat and the fat from the bacon will flavor the meat even more. Secure the bacon strips with tooth picks.

5. Sear the medallions. Pour 2 tablespoons of olive oil into a skillet. You may also use butter. When the oil is hot put the medallions in. Sear for 3 minutes each side.

6. Let the meat cook. After searing, cover the skillet and let the meat cook. Make sure you don't overcook or the meat will be tough.

7. Deglaze the pan. Once the medallions are cooked, plate them. Splash some water into the pan to deglaze. This will make a glaze or a thin sauce that you can pour over the medallions when you serve.

8. Enjoy.


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