Super quick recipe today! An easy and quick main course! These pork tenderloin medallions with Port cooked in the pan in just a few minutes will make you look great even as a Sunday dish.
It’s a recipe I hinted at between the lines already in the Turkey Bites with Mushrooms recipe, where I tested the use of Port, which is fundamental in these medallions as it’s practically the only ingredient and makes them truly appetizing.
Well, I would say it’s not the case to procrastinate, I’ll run right away to write the recipe!!
Are you ready? I’m all set!! Ready…
… Go!!! 🏃♀️
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There aren’t many meat recipes on this blog, but… they’re all good! 😍 Take a look at these recipes and the mini-collection! 👇
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 3 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz pork tenderloin (3 pieces)
- 1.8 oz Port wine (a small glass)
- 2 tablespoons flour
- 0.35 oz butter
Tools
- Pan non-stick
- Tongs for kitchen / meat
Preparation
Dredge the pork tenderloin medallions in flour.
Melt a pat of butter in a non-stick pan.
Place the pork tenderloin in the pan and sear it, turning on all sides, including the edge, preferably using tongs to avoid piercing the meat.
After about 10 minutes of cooking over medium heat, turning the fillets a couple of times, pour in the small glass of Port.
Continue cooking for 5 minutes, 2 of which I did over low heat with the lid closed, otherwise the Port tended to evaporate too quickly (next time I’ll consider using a slightly larger glass, although this result was still optimal).
Depending on the thickness of the medallions, it is possible to extend the cooking by a couple of minutes.
Then… serve the pork tenderloin medallions with Port immediately while hot and enjoy your meal!
Salt-Free Tips
It is never necessary to salt the meat, as it already has its own intrinsic flavor that does not need to be “covered” by the salty taste of salt. A cooking method that preserves juices inside the meat, as in this recipe or in roast cooking, brings out the true flavor to the palate. The Port wine adds an aromatic and sweet note that we liked a lot; I hope you do too. 🙂
Goodbye until the next recipe!
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, so the palate gets accustomed slowly and does not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It is good for the mood and helps you stay on track.
If you do not want or cannot give up salt:
▫ You can still try my recipes by salting according to your habits.
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