VIDEO: Roast pork tenderloin in a pan
Anyone looking for medallions from the pork tenderloin cuts, it can also finish frying in the pan without it drying out. However, they must not be too thick, otherwise that would not be possible. You should also be at roast meat Handle the pork tenderloin carefully to achieve the right cooking point.
Fry the pork fillet as medallions in the pan - preparation
- You should either have the butcher parry the pork tenderloin or you can make it yourself at home.
- Since pork tenderloin has the property of being thick on one side and thin on the other, it naturally has to be prepared. So make a cut through half of the meat on the back third of the thin side. Now fold this part backwards and you have obtained a uniform thickness of the pork fillet.
- Now, before you can fry it in the pan, you need to cut it into even slices no more than 3 cm thick.
Fry the pork tenderloin until juicy - the preparation
- Now take the medallions and wrap the sides with the bacon slices.
- So that the medallions keep their size, wrap them with kitchen thread.
- Now season the medallions with a little salt and freshly ground black pepper.
- Set up a pan and add some rapeseed oil.
- When the pan is hot, put the pork tenderloin medallions in it and sear them for 1 minute on each side. You should also sear the side of bacon by placing the medallions upright in the pan and turning them.
- Then reduce the temperature and continue to fry the medallions carefully for 4 minutes on each side.
- Then take the pan off the heat, put a lid on it and let the pork fillet medallions cook for another 5 minutes.
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