Pork Tenderloin Medallions
1 serving
20 minutes
Pork tenderloin medallions are a refined dish that combines the tenderness of meat with the aromatic spiciness of spices and the creamy stretchiness of suluguni cheese. This recipe embodies an author's approach to cooking, creating a harmony of textures and flavors. Mustard and sumac add a light tang to the meat, while tomatoes provide a refreshing acidity that highlights its rich taste. Onions sautéed in mustard oil add a subtle sweetness, and sesame adds a crunchy note. Medallions are perfect for a festive dinner or cozy family lunch, allowing you to enjoy the richness of flavor in every bite.
1
Cut the fillet into pieces about 2 cm thick and pound on both sides.
2
Slice the tomato into pieces about 5-7 mm thick.
3
Do the same with cheese.
4
Slice the onion into half rings.
5
Send the pork to the heated oil in the pan and salt it.
- Mustard oil: 1 tablespoon
- Salt: to taste
6
Once the bottom side is browned, flip it and reduce the heat.
7
Season with black pepper.
- Ground black pepper: to taste
8
Flip after 3-4 minutes.
9
Salt, spread mustard (one teaspoon on each piece), and season with sumac.
- Salt: to taste
- Mustard: 2 tablespoons
- Sumac: to taste
10
Place a slice of tomato on top.
- Tomatoes: 1 piece
11
Add onion to the oil, place cheese on the meat, and season with chili pepper.
- Onion: 0.5 piece
- Suluguni cheese: 75 g
- Chili powder: to taste
12
Cover with a lid and reduce the heat a bit more.
13
After 10 minutes, transfer to a plate and place the onion on top of the cheese, sprinkling with sesame.
- White sesame seeds: pinch
