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.
A Quick and Easy Dinner
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 with peppers 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.
Pork 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!
To make Pork Tenderloin with peppers, you’ll need the following main ingredients:
- Pork Tenderloin: This tender cut of meat cooks quickly, so is perfect for a speedy dinner.
- Peppers: Use a mixture of colours of bell peppers or capsicums for visual appeal.
- Red Onions: Red onions add a hint of sweetness to the finished dish. If you can’t get red onions, regular brown onions will work too.
- Fresh Thyme and Basil: to flavour the peppers.
- Wine, Vinegar and Sugar: Combine to create the deliciously sweet and sour sauce.
The complete ingredient list and instructions can be found in the recipe card at the bottom of the page.
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!
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 Recipe Card
Pork Medallions and Peppers
- 800 g pork tenderloin/pork medallions, see notes
for the peppers:
- 2 Tbsp vegetable 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
- 50 ml dry white wine
- 1 Tbsp balsamic vinegar
- sea salt and black pepper
- fresh white baguette
- 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.
- 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.
- 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.
- 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.
- 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.
- SERVE: Divide the peppers and pork between 4 warmed plates and serve with fresh white bread.
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