Pork medallions

Preparing medallions of pork In most countries, the center of any festive table is traditionally a dish of meat, fish or poultry. But there are also significant differences in the way that these dishes are prepared and served. For example, in Russian and many other kitchens it is customary to put a large dish in the center of the table with a piglet, goose, chicken, large stuffed fish whole fried with carcass. All this splendor is cut into pieces right before the guests and unfolded on plates. But modern celebrations are often arranged according to the principle of a buffet, when everyone can choose for themselves what they like, without resorting to a complex and not too aesthetic process of cutting off the liked piece from the general dish. In such cases, medallions from pork will be an excellent solution to the problem. They can be served on a serving plate or on a large platter, from which everyone can take as much as he likes. To medallions of pork, a delicious creamy or sour cream sauce with the taste of sweet paprika is perfect. It will set off the taste of meat and will be an excellent addition to it and to a garnish, in which quality vegetables, fried or boiled potatoes, mushrooms can be used.

Preparing medallions of pork In most countries, the center of any festive table is traditionally a dish of meat, fish or poultry. But there are also significant differences in the way that these dishes are prepared and served. For example, in Russian and many other kitchens it is customary to put a large dish in the center of the table with a piglet, goose, chicken, large stuffed fish whole fried with carcass. All this splendor is cut into pieces right before the guests and unfolded on plates. But modern celebrations are often arranged according to the principle of a buffet, when everyone can choose for themselves what they like, without resorting to a complex and not too aesthetic process of cutting off the liked piece from the general dish. In such cases, medallions from pork will be an excellent solution to the problem. They can be served on a serving plate or on a large platter, from which everyone can take as much as he likes. To medallions of pork, a delicious creamy or sour cream sauce with the taste of sweet paprika is perfect. It will set off the taste of meat and will be an excellent addition to it and to a garnish, in which quality vegetables, fried or boiled potatoes, mushrooms can be used.

Ingredients:

• Pork tenderloin 500 g
• Bacon 250 g
• Sunflower refined sunflower oil 2 tbsp. l.
• Pepper black ground 4 pinch
• Salt 2 pinch

Instructions

• Step 1 To prepare medallions, you need to take pork tenderloin, smoked bacon, black pepper and salt. Meat clear of film and excess fat, it is good to wash and dry.
• Step 2 Cut the bacon into long, thin slices.
• Step 3 Pork tenderloin carefully wrapped in bacon, so that the pieces are slightly overlapping each other.
• Step 4 Cut the medallions 1-1.5 cm thick with a sharp knife.
• Step 5 Preheat 1-2 tablespoons in a frying pan. vegetable oil and put the meat, sprinkle it with freshly ground pepper and salt.
• Step 6 Fry the medallions from two sides to a ruddy color. Serve hot.