Pork Medallions

Ingredients for Making Pork Medallions

  1. Pork tenderloin 500 grams
  2. Fresh oranges 3-4 pieces
  3. Lemon 1 piece
  4. Olive oil 2 tablespoons
  5. Garlic 1 clove
  6. Premium wheat flour 2 tablespoons
  7. Salt at its discretion
  8. Ground black pepper at your discretion
  • Main Ingredients
  • Serving 4 servings
  • World CuisineFrench Cuisine


Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Juicer, Frying pan, Cutlery, Serving plate or portion plates

Cooking pork medallions:

Step 1: Fry the meat.

A piece of pork tenderloin should be the freshest and juiciest. It is better to buy it from trusted merchants in the bazaar who will not palm off on you the poor quality of the goods. We rinse the meat and clean it thoroughly of white veins and excess fat. For good medallions, some rules should be observed: cut meat only across the fibers so as not to disturb its internal structure; In no case is it necessary to beat meat, since this operation will deprive our meat of juice during frying and we will get not juicy medallions, but a piece of rubber sole. Chopped pieces of pork meat on slices with a thickness of 1.5-2 centimeters. Pour olive oil into the pan and heat it over high heat. Roll the meat a little in the flour and send it to fry. If you love with blood then hold on fire 1-2 minutes on each sideif - more roasted, then it should be kept for 2-3 minutes. We shift to a plate, salt, pepper and cover with foil so that the meat does not cool.

Step 2: Cooking the Orange Sauce.

Using an orange juicer, approximately 200 ml juice. From lemon we need 2 tbsp. spoons. Peel the garlic from the husks and wash, finely chop, then send it to the pan where the meat was fried, and fry 30 seconds. Then pour the orange juice and lemon juice, bring to a boil, stir constantly and let the liquid evaporate a little. Cook over high heat to thicken the sauce and decreased by about half from the original mass.

Step 3: Serve the pork medallions.

We spread the pork medallions on a plate and pour the sauce, you can use boiled rice or potatoes as a side dish. Good appetite!

Recipe Tips:

- - The main requirement for this dish is that salt and pepper must be at the very end. And if served with sauce, then you can don’t salt at all. But this is everyone’s business, so it's up to you.

- - As far as I know, pork tenderloin is a capricious and tender product, it is fried for a short time at the highest heat. In my case, I cooked meat for 1-2 minutes on each side.

- - You can make the same medallions from any other type of meat, beef, chicken or turkey.