Medallions of pork tenderloin with peppers

5 ways ultra-fast to prepare medallions of tenderloin

You can choose of veal or beef, but pork ones are more flavorful and economical.

Preparing and cooking

Obtained from the central part of the pork tenderloin (the tips are too thin for the medallions) medallions, must weigh at least 70 g each because if they are too thin, the flesh remains soft, and at least two minutes per person.

After you cut out the film on the edge and the fat.

For cooking you can choose one of the following ways.

Skipped

FRY very high focus the medallions in a pan with butter or oil and butter, a tablespoon of fat for each medallion and 3-4 minutes per side.

Add salt and pepper only when cooked.

You can also soak the meat halfway through the cooking with little alcoholic liquid (wine, brandy, etc.) and do it well evaporate.

The cooking is typically poured over the meat before serving.

Gratings

Heat very well and bake plate the medallions anointed with a drizzle of olive oil, 3-4 minutes per side.

Add salt and pepper and serve with a garnish of your choice.

with onions and peppers

Melt 100 g of butter in a frying pan, saucepan, heat 3 minutes 120 g frozen chopped onion very low flame, stirring with a wooden spoon, add salt and keep warm.

Cut into cubes 2 large yellow peppers grilled (you buy ready at the supermarket) after being deprived of filaments, the seeds and Peel.

Grilled medallions and arrange on a serving dish, circondateli with pepper nuts, spread over the meat browned with the onion cooking.

Decorated the surface of each medallion with 2/3 thin fillets of peppers and a pinch of chopped parsley.