Imagine cutting into a perfectly seared pork medallion, revealing a golden-brown exterior that gives way to a juicy, tender interior, all complemented by vibrant, sweet bell peppers that burst with flavor. This Italian-inspired dish is not just a meal; it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're looking to impress your dinner guests or treat yourself to a gourmet meal at home, these pork medallions are your ticket to culinary bliss.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by trimming any excess fat or silver skin from the pork tenderloin. Slice the tenderloin crosswise into 1-inch thick medallions, creating approximately 8-10 uniform pieces.
- Pat the pork medallions dry with paper towels to ensure proper browning. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil shimmers and is just about to smoke.
- Carefully place the pork medallions into the hot pan, ensuring they are not overcrowded. Cook for 3-4 minutes on each side until a golden-brown crust forms and the internal temperature reaches 145°F (medium-rare).
- Remove the medallions from the pan and set aside on a warm plate, tenting loosely with aluminum foil to rest and retain heat.
- In the same skillet, add sliced red and yellow bell peppers. Sauté for 4-5 minutes until they are slightly softened but still retain a slight crunch, stirring occasionally.
- Return the pork medallions to the pan with the peppers, quickly tossing to reheat and combine flavors for an additional 1-2 minutes.
- Transfer the pork medallions and peppers to a serving platter, drizzling any remaining pan juices over the top for added flavor.
- Serve immediately, garnishing with fresh herbs like parsley or basil if desired, and accompany with your choice of side dishes such as roasted potatoes or risotto.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F for a juicy, safe-to-eat result.
- Dry Meat = Better Sear: Pat your pork medallions completely dry before seasoning. This crucial step helps achieve that restaurant-quality golden-brown crust.
- Don't Overcrowd the Pan: Cook medallions in batches if necessary. Overcrowding leads to steaming instead of searing, preventing that desirable crispy exterior.
- Let It Rest: After cooking, allow the meat to rest for 3-5 minutes. This helps redistribute the juices, ensuring each bite is moist and flavorful.
- Choose the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the most even heat distribution and best searing results.
- Pepper Perfection: For the bell peppers, aim for a slight crunch - they should be softened but not mushy, adding a fresh, sweet contrast to the rich pork.
- Flavor Boost: Consider adding a splash of white wine or chicken broth to the pan after cooking the peppers to create a quick, delicious pan sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
