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Pork Medallions and Peppers

Tender, juicy pork medallions served with sweet bell peppers is a fantastically quick and easy weeknight dinner that looks and tastes amazing. Serve with a fresh baguette for a super speedy meal.

One of my favourite cuts of meat for a simple and delicious meal is pork tenderloin. This lean and flavoursome cut cooks extremely quickly and pairs beautifully with all sorts of flavourings. Today’s recipe, Pork Medallions and Peppers is ready in a flash, so it’s perfect for a midweek dinner.

Sometimes dinner needs to be quick, am I right?

It’s a horrible feeling to drop into the supermarket on the way home from work and have absolutely no idea what’s for dinner, isn’t it? The clock is ticking, everyone is hungry and you just want to put your feet up, possibly with a G&T or a glass of wine! Pork tenderloin is my weeknight go-to. It’s lean and healthy, cooks quickly and is so tasty.

Isn’t pork always dry and chewy?

No, not at all! For years we have been cooking the living daylights out of our pork, but the official advice has changed. It is now safe to cook pork to medium-rare, which means it can be deliciously tender and juicy.

Loin vs. Tenderloin

No, it’s not a boxing match, but two parts of the pig that sound similar and cook very differently. Tenderloin is a long cut of meat that comes from near the backbone and cooks quickly. The loin is a much bigger, flatter cut that requires longer, slower cooking. Make sure you get the right meat for the recipe!

Be gentle with the pork!

I’ve lost count of how many times I have seen a recipe for pork medallions where the recipe tells you to use a rolling pin or a mallet to flatten the meat. When it comes to tenderloin, the clue is in the name – this is tender meat, and it will flatten out perfectly just using your hands. See the photos below for evidence!

Pork tenderloin also makes a super quick roast.

In this recipe, I have pan-fried the medallions, but if you fancy putting a roast on the table tonight, give my Salsa Verde Pork Tenderloin or Garlic Herb Roast Pork a try – the fastest roast dinner you will ever make and so tasty too.

Pork Medallions and Peppers

FREQUENTLY ASKED QUESTIONS

Can I make Pork Medallions and Peppers in advance?

You can make the peppers in advance and reheat them before serving. The medallions can be wrapped loosely in foil and kept warm in a low oven for about half an hour if you need a bit of time.

What’s the silver skin on the pork that you talk about in the recipe?

The silvery skin on pork tenderloin is a type of connective tissue. It is edible but it is a bit of a pain to eat, so use a sharp knife to cut it away from the pork before cooking.

My supermarket has frozen tenderloins – are they any good?

Yes! Grab some, they are great to keep in the freezer. There is a lot of pork butchery done at the end of autumn/fall so tenderloins are often frozen in bulk. Defrost in the fridge overnight and use as per the recipe. Just be sure to pat very dry with a paper towel to remove any moisture before cooking.


Pork medallions in frying pan
Pork Medallions and Peppers
Pork Medallions and Peppers
Pork Medallions and Peppers

Pork Medallions and Peppers

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Tender, juicy pork medallions served with sweet bell peppers are a fantastically quick and easy weeknight dinner that looks and tastes amazing. Serve with a fresh baguette for a super speedy meal.

Ingredients

  • 800g pork tenderloin/pork medallions (see notes)

for the peppers:

  • 2 Tbsp neutral oil (e.g. sunflower)
  • 1 red bell pepper/capsicum, sliced
  • 1 green bell pepper/capsicum, sliced
  • 1 large red onion, halved and sliced
  • 3 sprigs fresh thyme, leaves only
  • 3 Tbsp white wine vinegar
  • 1 Tbsp sugar
  • small bunch fresh basil, leaves torn
  • sea salt and black pepper

to cook the medallions:

  • 2 Tbsp plain flour
  • 1 Tbsp neutral oil (e.g. sunflower)
  • 1 Tbsp butter
  • 3 sprigs fresh thyme
  • 50ml dry white wine
  • 1 Tbsp balsamic vinegar
  • sea salt and black pepper

to serve:

  • fresh white baguette

Instructions

    1. PREPARE THE PORK: Trim the tenderloin of any silver skin, then slice into approx 5cm. / 2 in. rounds. Pat dry with a paper towel, then use your fist to gently beat the discs until they are flat and even. Set aside.
    2. COOK THE PEPPERS: Heat the oil in a large frying pan until very hot. Add the peppers and onion to the pan and cook for 4-5 minutes until beginning to soften. Add the thyme and vinegar and cook for a further 3 minutes.
    3. FLAVOUR THE PEPPERS: Add the sugar to the pan and cook for 2-3 minutes more, stirring all the time. Remove from the heat, stir through the basil leaves and season well with salt and pepper. Pour into a bowl, cover with a plate and set aside.
    4. COOK THE PORK: Wipe out the pan and return to medium-high heat. Season the medallions well with salt and pepper and dust lightly with the flour. Heat the oil and butter together in the pan. When the butter has melted add the pork and the thyme to the pan and cook the medallions for 2 minutes on each side.
    5. TURN DOWN THE HEAT: Reduce the heat to medium, add a splash of wine and the balsamic vinegar to the pan and continue to cook the medallions gently for 4-5 minutes, turning to coat in the sauce.
    6. SERVE: Divide the peppers and pork between 4 warmed plates and serve with fresh white bread.

Notes

Pork tenderloin is often sold pre-cut into medallions so if you see some for a good price, grab them! Otherwise, you’ll need a couple of tenderloins to make this dish.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 766Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 172mgSodium: 790mgCarbohydrates: 59gFiber: 4gSugar: 12gProtein: 68g

Nutrition information is calculated automatically and isn’t always accurate.

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Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author and food photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 289

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