I have a section in my imaginary recipe book in my head, where I store recipes marked with ‘ready under 30 minutes with no fuss on a day when you’re not feel like cooking but have to’. These pork medallions are in there.
These pork medallions are also on my ‘Pork 101 for dummies’ book, because they are so simple to cook and virtually impossible to overcook, I’m telling you.
If your pork chops turn out too dry time after time and you’ve decided that you and pork just don’t belong together in the kitchen, try making these pork medallions and you might just change your mind.
What you need is a slab of pork tenderloin, a meat tenderizer and a few ingredients for seasoning and cooking. I’m pretty sure you have most of them in your fridge and pantry already.
The method is so simple, you wouldn’t believe it. The steps are below. I like serving these with something equally quick to make, like tossed green salad or steamed rice. The sweet and sour taste of the pork medallions goes great with salad.
I hope you will enjoy this recipe as much as I do!
