medallions of pork tenderloin mignon

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medallions of pork tenderloin mignon

medallions of pork tenderloin mignon

Ingredients medallions of pork tenderloin mignon
Number of persons

1 500g pork tenderloin cut into 8 medallions

8 thin slices of smoked bacon

10 g soft butter

2 tablespoons sunflower oil

25 cl raw cider

2 spoonfuls of semi-thick crème fraîche




Preparation medallions of pork tenderloin mignon
Total Time: 55 min
Preparation time: 20 min
Cooking time: 35 min
Surround each medallion with a slice of breast. Attach it with a skewer (break off any excess from the skewer).
Put flour on a flat plate and place the medallions on each side.
Melt the butter and oil in a cast iron casserole (or non-stick frying pan) over a fairly high heat. Lay the medallions flat and brown them on both sides.
Continue cooking for at least 25 minutes.
Do not hesitate to lower the heat a little, as the meat must cook without burning.
Remove the meat and keep it warm.
Deglaze the casserole with the cider.
Leave to reduce for 5 minutes before adding the cream. Add a little salt (be careful, the breast is salty) and pepper to this sauce.
If you find the sauce too liquid, you can dilute 2 level teaspoons of cornstarch express in 2 tablespoons of sauce taken from the casserole. Pour the diluted mixture into the casserole dish and let the stock settle.
Present in each plate 2 medallions of meat that you will coat with a little sauce.

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