Pork medallions - impeccable treats

The dishes prepared from pork, always were and are one of the most honorable dishes in a ration of any family. The uniqueness of the taste, the simplicity and speed of cooking made this meat a favorite for both cooks and grateful eaters.

There is nothing more tempting and tastier than deliciously cooked pork. Especially good are the medallions. The main condition for their preparation is the choice of the "right" piece of meat. For them, the best, most appetizing piece of fillet is chosen, and since it is the most soft, pork medallions require a minimum of cooking time. And especially they are good in "clothes" from strips of bacon. Glad the guests with this incomparable and fragrant dish, just make a preparation on the eve of their arrival.

In order to prepare pork medallions with bacon for four guests, you will need:

• Pork tenderloin - 0,7 kg;
• Leaves of sage - 16 pcs;
• Thin slices of bacon - 8 pcs;
• pepper.

To prepare the sauce:

• Onion - 1 pc;
• Vegetable oil - 1 tbsp. L .;
• Tomato paste - 2 tbsp. L .;
• Meat broth - 300 ml;
• Ketchup - 1 tbsp. L .;
• Sour cream 150 ml.

Meat is cut into 8 thick round pieces, this will be the medallions themselves, which we grease with pepper and for each we put two leaves of sage. Next, each medallion is wrapped in a slice of bacon and fixed with a toothpick. We put the prepared meat in a container and put it in the refrigerator until the morning.

Let's start preparing the sauce. The remaining trimming of meat is cut into cubes and fried with a chopped onion and tomato paste. Fill with broth, add ketchup and boil for half the volume. Cover with a lid and place until the morning in a cold place. The next day in a heated oven put a pan with medallions. Sauce reheat, wipe through a sieve, add sour cream, pepper, salt and mix everything. Ready medallions to water sauce and decorate with greens.

Medallions of pork can also be made very "elegant" and unusual, having prepared them with orange sauce.

You will need:

• Pork tenderloin - 0,5 kg;
• Orange - 3 pieces;
• Lemon - 1 piece;
• Garlic - 1 piece;
• Flour - 100 grams;
• Spices to your taste.

Pork cut into pieces in a thickness of 1.5 cm, coated with salt, pepper and crumble in flour. Fry medallions literally for two minutes on each side until the appearance of a golden brown color.

Let's do the preparation of the sauce. Squeeze out the juice from the oranges and lemon. Then finely chop the garlic, fry it and add the resulting juices. The resulting mixture is boiled twice on high heat until it thickens. Medallions served, abundantly watering the sauce.

Particularly tender are obtained Medallions of pork with mushrooms, enriched with a creamy taste of cheese.

To prepare you need:

• Pork tenderloin - 400 grams;
• Egg - 2 pieces;
• Mushrooms white (boiled) - 100 grams;
• Flour - 100 grams;
• Onion - 1 pc;
• Vegetable oil - 100 grams;
• Cheese (preferably mozzarella) - 200 grams;
• salt pepper.

We cut pork with round thin pieces, salt, pepper and leave it for 20 minutes. We are going to prepare the batter, and for this we connect and mix the eggs and flour. Medallions of pork dip in batter and fry in hot oil. Then we dip a paper towel and spread it on a baking tray. Mushrooms and onions cut into half rings, fry and lay out on medallions. Top with cheese, grated or cut into thin slices, and we send everything to the oven. When the cheese forms a golden crust, the medallions are ready.

However, medallions can be cooked not only from meat, but also from fish. It's a completely different, but in its own way delicious taste. In addition, medallions always please the eye with their form, which decorate the dish. Prepare medallions from salmon and see for yourself.

To prepare a dish you will need:

• Salmon (fillet with skin) - 4 pieces;
• Olive oil - 30 grams;
• Chopped parsley, dill - 2 tablespoons;
• Mustard of medium severity - 2 tablespoons;
• Lemon peel or lime - 0,5 tsp;
• Vermouth - 2 tablespoons;
• Juice of lemon or lime - 1 teaspoon;
• Garlic - 1 clove;
• salt pepper.

Lubricate food foil with olive oil, you need one sheet for each piece. From each fillet we form medallions and lay them on the foil skin down. Mix all the remaining ingredients and distribute it evenly over the salmon. We do not tighten the foil tightly, but we cover the edges well. The resulting bags are baked in the oven for about half an hour. Ready medallions can be sprinkled with lemon juice and decorated with greens.

Bon Appetit!