Medallion is a meat dish of French cuisine. Most often it is made from pork or beef tenderloin. Marinades and garnishes can be different, but the main feature is the shape of the medallion - perfectly round.
How to choose meat
The choice of pork for medallions should be approached especially carefully, because it is unlikely that a tasty dish will turn out from the meat of an old animal or from a thawed product, it will be dry, tough and tasteless. The flesh of young pork should be a delicate light pink in color, and the fat should be snow-white. Light moisture on the surface of the meat is allowed, but in no case wet drops. The smell of the product should not be harsh, repulsive or acidic.
The most ideal part of a pork carcass for medallions is the tenderloin. It is quite round in itself, so the problem of giving the desired shape will be solved by itself. In addition, there are no veins or bones in the tenderloin. This part is considered one of the most tender among other parts of pork, so it takes a minimum amount of time to process it.
If you use a different part of the carcass, be careful about its preparation. All bones, veins and fat must be removed. The meat itself will require careful beating. From a piece of meat, you will need to cut out even round pieces. To make the meat tender and soft, you need to cut it across the fibers.
Ingredients
For 2 servings you will need:
- Pork tenderloin - two slices 3 cm thick;
- Garlic - 2 cloves;
- Dried herbs (rosemary, basil) - 1 tablespoon
- Dried ginger - a pinch;
- Vegetable oil - 3 tablespoons;
- Salt, black pepper to taste.
Step by step recipe
- The pork pulp must be thoroughly washed, all veins and fat must be removed, and dried with paper towels. Cut out two round pieces of 3 centimeters each, if you wish, you can tie them with culinary thread so that the round shape is not lost. Then it should be beaten off from both sides so that the medallions turn out to be delicate. You can use not a hammer, but a special device for meat - a tenderizer, which pierces the meat and its fibers.
- Wipe the steaks on both sides with salt, pepper and grated cloves of garlic. Sprinkle with herbs and ginger, cover with vegetable oil and rub the spices into the meat again. Leave the pork to marinate at room temperature for one hour. During this time, it should be turned over 1-2 times.
- We proceed to heat treatment of the medallions. Turn on the oven in advance to heat up to 180 degrees. Heat the pan very much and put the marinated meat on it. Fry over high heat for 3 minutes, turn over - and fry on the other side for another 3 minutes. Yes, the meat should have an appetizing golden brown crust. Place the pieces in an ovenproof dish and bake in the oven for about 15 minutes.
- Serve the finished meat with your favorite side dish, herbs and fresh vegetables.
