Pork tenderloin medallions with marjoram
4 servings
15 minutes
Pork tenderloin medallions with marjoram are an exquisite dish of French cuisine, where the juiciness of the meat perfectly combines with the aroma of herbs and spices. Marjoram adds a subtle spiciness to the medallions, enhancing their delicate flavor. Thin slices of pork, slightly flattened for better cooking, are sautéed to a golden crust in olive oil with garlic and ginger, infusing the meat with deep flavor. The thin crust seals in the juiciness, creating a harmony of textures. This delicacy is often served with light sides like mashed potatoes or grilled vegetables and pairs perfectly with white or rosé wines. The dish became popular thanks to French chefs aiming to preserve the natural taste of meat while enriching it with natural herbs and spices.
1
Let the pork tenderloin breathe a bit at room temperature.
2
Cut the fillet into pieces 5-6 cm thick.
3
Flip each slice onto the flat cut side. Press down on each piece with a cutting board, but you can also use your palms.
4
Clean the garlic and ginger.
- Garlic: 3 cloves
- Ginger: 20 g
5
Heat oil in a pan with a pinch of coarse salt.
- Coarse sea salt: pinch
- Olive oil: 1.5 tablespoon
6
Crush garlic and ginger with a chef's knife.
- Garlic: 3 cloves
- Ginger: 20 g
7
Add ginger and garlic to the boiling oil.
- Garlic: 3 cloves
- Ginger: 20 g
8
Cover with a lid and fry until golden brown.
9
After 3-4 minutes, flip and cook until golden.
10
Remove garlic and ginger and place the meat in the oil.
- Pork tenderloin: 700 g
11
Season with a mixture of ground peppers.
- Mixed peppercorns (four peppers): to taste
12
Flip the medallions as soon as the bottom side is browned.
13
Add dried marjoram. Sauté for about 2 minutes.
- Marjoram: to taste
14
Flip it and reduce the heat.
15
Cover with a lid.
