Pork Medalion

Pork Medallion - A Delight Cooked with Love

When it comes to meat dishes, pork medallion is undoubtedly a main course that impresses with its flavor and appearance. This pork medallion recipe is simple yet offers an explosion of tastes, perfect for a family dinner or a special occasion. Moreover, cooking pork medallions is an art that can be easily mastered, even by those who are just starting their journey in the kitchen.

Preparation time: 10 minutes
Marinating time: 30 minutes
Frying time: 10 minutes
Total time: 50 minutes
Number of servings: 4

Necessary Ingredients:
- 400 g pork shoulder (choose a fresh shoulder with a moderate fat content for a juicy taste)
- 50 g mustard (preferably Dijon mustard for a more intense flavor)
- 1 tablespoon margarine (you can also use butter for a richer flavor)
- 100 ml oil (sunflower oil is a good choice, but extra virgin olive oil will add a unique taste)
- 1-2 lemons (fresh for the best flavor)
- Tarragon (fresh or dried for an extra hint of flavor)
- Ground pepper (preferably freshly ground black pepper for a more intense taste)
- Delikat (or another favorite seasoning to enhance the flavors)
- 2-3 tablespoons wine (a dry white wine is ideal)

Preparing the Pork Medallions:

1. Preparing the meat: Start by cutting the pork shoulder into 6-8 appropriately sized pieces. I recommend cutting them about 2-3 cm thick to achieve juicy and tender medallions. Shape them round so they cook evenly.

2. Marinating: In a bowl, combine the mustard, wine, tarragon, Delikat, and ground pepper. Mix well and add the pieces of meat, ensuring each medallion is evenly coated with the marinade. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes. This step is crucial as marinating will enrich the flavor and make the meat more tender.

3. Preparing the lemons: While the meat is marinating, slice the lemons into thin rounds. These slices will not only add flavor but also an elegant touch to your medallions.

4. Forming the medallions: After marinating, take each piece of meat and place it between two slices of lemon. Secure them with a toothpick. This will add a fresh taste and prevent the meat from drying out during frying.

5. Dusting with flour: In a separate dish, place some tablespoons of flour. Dust each medallion with flour, ensuring they are evenly coated. This will create a delicious crust and help retain the juices inside during frying.

6. Frying: In a deep pan, heat the oil and add the margarine. When the oil is hot, carefully place the medallions in the pan. Fry them for about 5 minutes on each side until they become golden and crispy. Make sure not to overcrowd the pan to allow for even frying.

7. Draining: Once the medallions are ready, remove them from the pan and let them drain on a paper towel to remove excess oil.

Serving:
Pork medallions are served hot, drizzled with a little melted margarine and sprinkled with ground pepper, alongside a side of mashed potatoes, steamed potatoes, or rice. These are ideal partners that perfectly complement the meat's taste. You can also add a fresh salad for a contrast of textures and flavors.

Practical Tips:
- Choose the meat: Opt for quality pork with an even texture and a pale pink color. Pork with moderate fat content will yield a juicier result.
- Marinating: Do not skip marinating! This is the key to achieving tender and flavorful meat.
- The oil: Make sure the oil is hot enough before adding the medallions. If the oil is not hot enough, the meat will steam instead of frying.
- Variations: You can experiment with different spices and herbs, such as rosemary or oregano, instead of tarragon, to give a personal touch to your recipe.

Calories and Nutritional Benefits:
Each serving of pork medallion has approximately 350-400 calories, depending on the side dish and the amount of oil used. Pork is a good source of protein and contains essential vitamins such as B6 and B12, which contribute to the health of the nervous system and the formation of red blood cells.

Frequently Asked Questions:
- Can I use turkey instead of pork? Yes, you can adapt the recipe using turkey, but the cooking time will vary.
- What side dishes pair best? Besides mashed potatoes, you can serve the medallions with grilled vegetables or a fresh salad.
- How can I store leftover medallions? I recommend keeping them in an airtight container in the fridge, where they can last for 2-3 days. You can reheat the medallions in the pan to restore their crispy texture.

Every pork medallion cooked with love will bring a smile to the faces of your loved ones and transform an ordinary meal into a special occasion. So, encourage your creativity and do not hesitate to personalize the recipe! Enjoy your meal!

 Ingredients: 400 g pork shoulder 50 g mustard 1 tablespoon margarine 100 ml oil 1-2 lemons tarragon ground pepper Kotanyi delicat 2-3 tablespoons wine

 Tags:  pork recipes meat dish pork steak