John Myers
Pork Tenderloin Medallions
The perfect pork tenderloin medallions recipe with a picture and simple step-by-step instructions.
- 8 Medallion pig
- 1 Bd Spring onions fresh
- 1 Clove of garlic large
- 4 Discs Parma ham
- 4 Sage leaves
- Rosemary and thyme
- 40 ml Brandy
- 200 ml Cooking cream
- Salt and pepper
- Clarified butter
- 2 Servings Potato gratin see my KB
- Cut the onions into rings – wrap medallons with half a slice of parma ham each – fix with skewers –
- Heat the clarified butter – pepper the medallions – fry both sides in the clarified butter – remove from the pan and wrap in aluminum foil – keep warm in the oven at 60 °
- Put spring onions, garlic and porcini mushrooms (drained) and herbs into the pan and sweat – deglaze with brandy – add boiling cream and mushroom water – simmer for 10 minutes – season with salt and pepper from the mill – possibly 1 teaspoon of pickled green pepper stir in
- Place the medallions with the gravy in the sauce and let them steep a little – serve with potato gratin – ribbon noodles also go very well with it –
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