John Myers
Hungarian Medallions
The perfect hungarian medallions recipe with a picture and simple step-by-step instructions.
- 120 g Pork tenderloin
- Salt pepper
- Smoked paprika powder (alternatively some hot paprika)
- Clarified butter
- 0,5 Onion
- 0,25 Red peppers
- 0,25 Orange peppers
- 3 Gherkins
- 2 Toes Garlic
- 0,5 Chilli pepper green
- 2 Tomatoes
- Olive oil
- Salt, pepper, sugar
- Smoked paprika powder (alternatively some hot paprika)
- I preheat the oven to 160 ° C (top and bottom heat). I cut the pork tenderloin into small medallions and season it on both sides with salt, pepper and smoked paprika powder. Fillet tips, which are cut into small medallions, can also be beautifully processed here.
- For the vegetables, I cut the onion into cubes, the bell pepper into small pieces and the gherkins into slices. The garlic is chopped and the chilli pepper cut into small slices. I scald the tomatoes briefly, then skin and core them and also cut them into small pieces.
- I heat some olive oil and sweat the onions in it. Then I add the peppers, the gherkins, garlic and chilli, one after the other, and finally the tomatoes. The vegetables are seasoned with salt, pepper, a good pinch of sugar and smoked paprika powder and then braised with the lid on over a low heat for 15 to 20 minutes.
- I heat the clarified butter in a pan and sear the seasoned pork medallions on both sides. Then I put them in an ovenproof dish and let them cook in the oven for about 10 minutes.
- I arrange the medallions on the vegetables and serve with them, for example, crispy fried potato wedges or grainy boiled rice.
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