Pork Medallions and Peppers
by Jay Wadams
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
- 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
to serve:
- fresh white baguette
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- 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.
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
Calories: 766kcal | Carbohydrates: 59g | Protein: 68g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 172mg | Sodium: 790mg | Fiber: 4g | Sugar: 12g