Pork medallions cooked in bacon according to the classic recipe. Pork Medallions with Mustard Sauce Pork Loin Medallions Bacone

Do you want to cook delicious, tender and aromatic pork medallions with a creamy sauce? Then you have come to the exact address, something and we have only meat, only hardcore. This sauce will not only make the dish attractive, but also fill it with additional aroma and taste. You can save the recipe for the sauce for a note, because its ingredients are deliciously combined as a sauce for potatoes or other side dishes. Now let's figure out how easy it is to cook mouth-watering rounded pieces of meat in 25 minutes. So what do we need?

For meat:
1. Pork bacon 100 grams;
2. Pork tenderloin (filet mignon) - 500 grams;
3. Vegetable oil (you can not refined) - 10 ml;
4. Ground black pepper 0.25 tsp;
5. Salt (sea) 0.25 tsp;

For the sauce:
1. Sweet red pepper - 2 pieces;
2. Ground paprika - 1 teaspoon;
3. Cream (20-22% fat) - 200 ml;
4. Corn flour - 5 grams.
5. Ground black pepper 0.25 tsp;
6. Salt (sea) 0.25 tsp;
7. Vegetable oil (can be not refined) - 10 ml;

How to make pork medallions
Let's move on to the cooking process. Follow every step, and you will have the most "lick your fingers" dish, which is not even found in the most expensive regional restaurants. Ready? Let's start, guys, guys, brothers, as well as their admirers!

Step 1. Wrap the whole pork cut in bacon. The strips should only slightly overlap each other.

2 step. Slowly and carefully cut our future medallions. To do this, take a sharp knife, and mode each piece across. The pieces should be about 2 cm wide.

3 step. Lightly grease the pan with oil, and put the pieces of meat on the heated surface.

4 shazhars. Fry each piece over medium heat for about 1.5-2 minutes. Do not forget, sprinkle each medallion-hardcore with a mixture of pepper and salt on both sides. It is important to leave the rest of the fat in the pan, we still need it.

5m step, put the resulting roast on a plate to cool.

6th epap travel - let's move on to making the sauce. We clean pepperon from seeds and cut it into large pieces.

7! We put it in a pan, where fried meat, and sprinkle with paprika. To fry pepperon with high quality, it is necessary to stir it constantly for 5 minutes.

Step 8 is very responsible! Add cream to the pepper and continue the cooking process.

9 point of destination. Bring to a boil until our red is soft to the touch. Add the remaining salt and pepper, and mix again.

10th step. We take out the red one with cream and place the resulting mixture in a blender. The mass should be homogeneous.

11th. Put the resulting mass back into the pan and add flour. Mix everything thoroughly and bring the mixture to a boil until the sauce thickens.

Step 12. We serve the plate. Put 2 pieces of meat on the surface and add the sauce. You can use fried potatoes or vegetables as a side dish.

Bon Appetit! Gorgeous meat recipe- ready to be destroyed.

Recipe and photo sent by: Baba Zina
[email protected]

The most delicate meat is pork medallions, a real festive dish that is easy to cook in the oven or in a pan.

To prepare delicious pork medallions, you do not need any special tricks and complex culinary manipulations. The main task is not to overdry the meat, keep the fibers soft and choose the right accompaniment. So, in our example, we will prepare medallions in bacon and serve together with a spicy mustard sauce.

In this case, we do without preliminary marinating and a long list of products. A minimal set of spices, pork tenderloin and bacon are all the ingredients of the main course. We will quickly fry the meat in a pan, bring it to readiness in the oven and get the perfect result!

• pork (tenderloin) - 500 g;
• uncooked smoked bacon - 7-8 strips;
• salt, pepper - to taste.

For the sauce:

• mustard - 1.5-2 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• water - 2 tbsp. spoons;
• mayonnaise - 2 tbsp. spoons.

Wash the tenderloin, dry it and cut into portions about 2 cm thick.

Each piece, without beating, is wrapped in bacon. To fix the shape, we tie each medallion with a thread. Sprinkle the pork with salt and pepper on both sides.

Lightly greasing with vegetable oil, thoroughly heat a grill pan or a simple stewpan with a thick bottom. Put the medallions on a hot surface, fry over high heat. As soon as the bottom of the meat pieces is covered with a confident golden brown crust, turn the pork over to the other side.

Put the pork medallions browned on both sides in a baking dish and send them to an oven preheated to 170 degrees for about 25 minutes.

While the meat comes to readiness, prepare the sauce. Pour sugar with water, put on a small fire. Cook the syrup for a minute from the moment the liquid begins to boil. After removing from the stove, cool.

Load mayonnaise, stir again until smooth. We taste and add mustard if desired. The sauce should be moderately spicy, with a slight sweetish aftertaste.

Having removed the threads, serve ready-made pork medallions in bacon, coupled with mustard sauce, light salads or a hearty side dish.

Recipe 2: pork medallions in the oven

Imagine: in an ordinary kitchen, you can easily prepare a chic dish that is always popular in the best restaurants in the world! These are pork medallions in honey-mustard sauce, the most popular recipe in French cuisine: refined and, moreover, simple to perform. Only 20 minutes, of which 10 are devoted to active cooking, and beautiful and hearty pork medallions are ready for dinner. They are round or oval pieces of fried meat, and it is because of the shape similar to the decoration of the same name that they got their name.

• Pork (fillet) - 200-250 g;
• Salt, ground black pepper - according to your taste;
• Sunflower oil - 1 tbsp l .;
• Mustard - 1 tsp;
• Honey - 1 tsp;
• Greens for serving.

After cutting the meat into pieces of the desired shape and thickness, rinse them and dry them slightly with a paper towel. Put the meat in a bowl, season with salt and pepper, mix well to distribute the spices evenly.

Then add sunflower oil to the meat and mix again - so that the butter envelops the pieces. It is imperative to add spices and oil in the specified sequence: first, salt and pepper, and then oil, so that it does not block the road to meat for spices. Leave the pork for a few minutes, and in the meantime, heat the pan well.

An important point: the pan must be dry! No need to add oil for frying - the medallions are fried in a dry hot frying pan. And to prevent them from sticking, it is better to use a non-stick frying pan - for example, a pancake pan is perfect for this purpose. Of course, the pan must be clean.

Put the meat in a skillet and fry on fire (slightly over medium) for 5 minutes on one side. Then gently turn over and fry on the other side for exactly the same amount - another 5 minutes.

Prepare a sheet of foil for baking, mustard and honey. Removing the meat from the pan, quickly spread the pieces on foil, grease with a mixture of honey and mustard and wrap tightly. We leave for 10 minutes. During this time, the meat "reaches", continuing to cook under the influence of the accumulated heat, and is also soaked in honey-mustard sauce.

The medallions are ready - you can serve them sprinkled with fresh herbs - onion feathers, parsley - and garnished with vegetables. A good combination with boiled cauliflower or broccoli, zucchini stew, zucchini. A more satisfying option is boiled rice, bulgur (bran from wheat).

Recipe 3: pork medallions in a pan

We will cook the pork medallion in a skillet. The result is pieces of soft pork meat with a delicate creamy sauce.

A good side dish for a pork tenderloin medallion is fried potatoes or vegetables.

• Pork tenderloin 500 gr.
• Sea salt 0.5 tsp
• Cream 20-22% 200 ml.
• Bacon 100 gr.
• Ground paprika 1 tsp
• Corn flour 5 gr.
• Ground black pepper 0.5 tsp.
• Vegetable oil 20 ml.
• Sweet red pepper 2 pcs.

Wrap the tenderloin with bacon so that the strips of bacon overlap slightly.

Using a sharp knife, carefully cut the pork tenderloin across into 2 cm thick pieces and place in a preheated frying pan, lightly greased with vegetable oil.

Sprinkle with salt and pepper, fry on medium heat on both sides for 1.5-2 minutes each.

Place the meat in a warm place to keep it warm and start making the sauce.

Peel the seeds, cut into small pieces and place in the pan in which the meat was fried. Add ground paprika.

Cook the peppers, stirring occasionally, for about 5 minutes. Then add the cream and keep heating.

Bring the cream to a boil and cook until the pepper is tender.

Add salt and pepper and stir.

Turn the pepper and cream into a homogeneous mass using a blender.

Add the cornmeal and bring to a boil again to thicken the sauce.

Put the meat on a plate at the rate of 2 pieces per serving, serve the sauce with it.

Pork medallions with creamy sauce are ready.

Recipe 4: Pork Tenderloin Medallions

Medallions are included in the top five most popular dishes on the menu of almost all restaurants for a reason. Firstly, they are prepared from the most tender tenderloin (pork or veal). Secondly, it takes a little time to create the presented gastronomic masterpiece. And third, the taste is really delicious. Do you want to arrange a romantic evening or just to please your loved ones? Then you will need our recipe, which we offer today.

• Pork tenderloin - 200 g
• Allspice to taste
• Fresh garlic - 1 clove
• Salt to taste
• Hard cheese for decoration

So, first you need to prepare the tenderloin, for which we remove unnecessary fat, rinse and dry it well with paper towels. Cut into equal pieces (at least 5 cm in length).

Then we fix the shape of the "barrel" with the help of culinary (refractory) thread, which we will remove when serving.

Sprinkle with salt and black pepper.

Now we heat a spoonful of refined (odorless) vegetable oil and add a clove of garlic, cut in half and crushed with a wide knife. Gently lay out our blanks and fry on top and bottom for 3 minutes over high heat.

Cover the baking sheet with baking paper and lay out the fried meat.

We send it to the oven, preheated to 180 degrees, and cook for 15 minutes. In this case, they will be completely cooked, but if you want to get medallions with blood, it is better to leave them in the oven for 3-4 minutes.

When serving, you can sprinkle with grated cheese or sauce.

Recipe 5: pork medallions with mushrooms

• Cut pork fillet into 8 even pieces 450 g
• Butter 1 tablespoon
• Fresh mushrooms, large cut 1 cup
• Onion, chop ½ part
• Fresh rosemary 3 tsp or Dry rosemary 1 tsp
• Celery salt ¼ tsp
• Garlic, crush 1 wedge
• Sherry 4 tablespoons l

Heat oil in a non-stick skillet. Put the medallions and fry for 1 minute. side. Remove from heat and transfer to a plate.

Put mushrooms, onions, rosemary in a pan, salt with celery salt. Season with salt and pepper. Add garlic. Cooking over low heat. Add sherry.

Return the medallions to the pan, close the lid and cook for 4 minutes. or until ready.

Serve with a side dish. Bon Appetit.

Recipe 6: pork medallions in a creamy sauce

Delicate meat, delicious sauce - and we cook all this in minutes.

• 600 g pork tenderloin (fillet)
• 1 onion
• 300 g fresh champignons (or canned)
• 1-1.5 tbsp. tablespoons of flour
• salt pepper
• 350-400 ml cream from 20%
• 4-6 st. tablespoons of vegetable oil

We carefully cut off the remaining fat and films. We wash, dry the meat, cut the fillets across into medallions 15-20 mm thick. Press down with the palm of your hand, slightly flatten it. Season with pepper.

Shred the onion, heat the oil, sauté the onion over medium heat for 4-5 minutes.

Add chopped champignons and fry for another 5-6 minutes.

Sprinkle with flour, mix.

Pour in the cream, season, heat for a couple of minutes, cover, leave on low heat, not boiling.

And in the second frying pan, with a thick bottom, for 4-5 minutes, overheat 2-4 tbsp. tablespoons of oil. We fry the medallions for 50-60 seconds on each side. Salt after turning.

Fill the pork with sauce, heat for 2-3 minutes, turn it off.

Recipe 7: pork medallions with brisket

Oven-baked pork medallions are a recipe that can be used both for a daily menu and for a romantic dinner. We have prepared our master class with a photo so that you do not have any difficulties in the process of preparing it. Fresh pork tenderloin with little or no body fat is suitable for medallions. It is important to cut the meat across the fibers in thick pieces so that the finished dish is juicy and tender.

The round shape of the pieces, the same medallions, are preserved either with food foil or with thinly sliced ​​pork belly. The latter is the most preferable, since you do not have to interrupt the process and remove the foil strips from the pan. As a side dish, this dish is best served with a vegetable salad, for example, Greek.

The ingredients in the recipe will make 6 servings.

• pork - 1 kg;
• pork brisket with \ to - 200 g;
• hard cheese - 60 g;
• vegetable oil for frying.

For the marinade:

• onions - 80 g;
• cognac - 30 ml;
• garlic - 2 teeth.;
• black pepper, salt.

Cut the pork into round slices across the fibers. We make slices 2.5-3 centimeters thick.

Rub the onions on a fine grater. Pass the garlic cloves through a garlic press. Rub the meat with salt, onion, garlic and black pepper, pour with brandy and leave in the marinade for 20 minutes.

Cut the pork brisket into very thin strips. It is best to cut the brisket at the store, commercial slices are always thinner.

We wrap the pieces of meat in strips of brisket in a circle. Please note that the width of the pork strips must match the thickness of the medallions.

We take a culinary thread, tie the pieces of meat with brisket so that the medallions keep their shape. You can chop off the brisket with wooden toothpicks around the edges.

Grease the pan with a thin layer of cooking oil. Fry the meat quickly for 2-3 minutes on each side over high heat.

We heat the oven to 200 degrees Celsius. Cut the hard cheese into slices, put the cheese on the meat.

We send the dish to a hot oven, cook for 25 minutes.

Serve hot. Sprinkle with freshly ground black pepper before serving.

Recipe 8: pork medallions in the oven with cheese

Oven pork medallions will captivate capricious and fastidious gourmets with their sophisticated aftertaste. This dish can be safely prepared for a dinner party in order to surprise everyone with your skill. The photo recipe is simple. The highlight of the treat is a unique marinade and a special way of cooking. Medallions are not only fried in a pan, but then baked in the oven. They are tender and juicy, and the cheese addition enhances the richness of the aftertaste.

It is best to serve medallions, cooked in the oven, in portions. It is allowed to serve with a side dish, but it is better to offer a taste test with some kind of vegetable or berry sauce.

The marinating time of the medallions is 30 minutes, the cooking time is 20 minutes.

• pork balyk - 300 gr.;
• semi-dry red wine - 50 ml.;
• soy sauce - 30 ml.;
• Russian cheese - 60 gr.;
• sunflower oil - 50 ml.;
• Italian herbs - 1 tsp;
• spicy kebab mix - to taste.

We immediately start preparing pork. Cut the bean into neat thick (1.5 cm) rings. We clean the meat.

We transfer the pork rings to the container and pour over the wine. We leave, closing the lid, for 10 minutes.

Sprinkle and rub the meat thoroughly with spices and Italian herbs. We leave it for another 20 minutes so that the medallions are fully saturated with spicy aromas.

Wrap each pork ring with a strip of foil.

Pour oil into a hot frying pan, heat it well. Place the pork medallions and lightly fry (about 10 seconds on each side), setting the burner to strong. Can be fried until medium cooked if bloody meat is not to your liking.

Without removing the foil rings from the medallions, we transfer them to a ceramic container. Sprinkle each serving with soy sauce.

Cover the mold with a sheet of foil. By this time, the oven should already be warmed up to the 200 mark. We reduce the temperature to 180 and send the mold with medallions to bake for 10 minutes.

While the medallions are being prepared, rub the cheese on a coarse grater.

We take out the dish from the oven, open the foil and randomly put cheese straws on each medallion. Cover with foil again, put in the oven for 5 minutes.

Serve in portions, garnish with herbs. You can offer pork medallions with tomato sauce.

Beef medallions in bacon are prepared from both the tenderloin (its central part) and alternative parts (the flesh of the neck, shoulder blade or fillet of the outer thigh). The Primebeef steaks are conveniently sliced ​​and cook very quickly. In addition, you will need a thread or toothpicks to secure the shape of the medallions. Before cooking, remove the steaks from the packaging, be sure to blot with paper towels and leave them to lie down at room temperature for 10-15 minutes. They should not be cold and damp on the surface.

Preparation:

1. Wrap each of the steaks with a strip of bacon.
2. We fix the shape of the medallion with a thread or a toothpick.
3. You can add a little salt and pepper if desired, but we recommend adding the spices after browning.
4. Heat the cast iron skillet well until a slight smoke appears. Pour in oil, olive or grape seed.
5. Cut the unpeeled heads of garlic in half and place them on the surface of the pan, cut down.
6. We spread the medallions, fry them on top and bottom for 3-4 minutes, then on the sides to fry the bacon.
7. Transfer to a plate, salt, pepper and cover with foil.
8. Pour the wine and cream to the meat juice remaining in the pan.
9. Leave the mixture to simmer until thickened, remembering to stir.
10. Once the sauce starts to stick to the spoon, it's ready. Remove the pan from heat and let cool slightly.
11. Strain the steaks before serving.

Serve beef medallions wrapped in bacon, pouring warm sauce on top.

Bon Appetit!

Pork medallions in bacon cooked quickly and easily, and caramelized apples add a special piquancy to the dish. Get ready, we promise you and all your guests will love it.

Ingredients

Preparation

1. 1 Cut the pork fillet into 2 medallions. Wrap the meat in 2 slices of bacon and chop it off with a toothpick.
2. 2 Wash and cut the apple in half, and remove the core. Cut 2-3 apple wedges out of the apple and set them aside. Cut the rest of it into small cubes.
3. 3 Lightly fry the pork medallions on both sides in vegetable oil. Remove the meat from the pan, add butter to the remaining fat and simmer the crushed apple with sugar in it.
4. 4 Wash and chop the herbs, in a deep bowl, mix them with cream, bread crumbs and gorgonzola. Mix everything well.
5. 5 Place apple slices on the bottom of a baking dish. Place the pork medallions wrapped in bacon on top of them. Brush them with mustard, salt and pepper.
6. 6 Spread the fried apple pieces on the bottom of the mold around the medallions. Top the medallions with the herbs, cream, breadcrumbs and cheese dressing.
7. 7 Send the dish to an oven preheated to 180 degrees for 25-35 minutes.