BEER PORK MEDALLIONS are a tasty and refined main course made with pork tenderloin cooked with beer and honey and enhanced by a delicate mashed potato. The pork medallions should be about 3 cm (about 1 3/16 in) thick and cooked in a pan for no more than 4 minutes per side so they are golden outside but tender and slightly pink inside. They are therefore a very easy and quick dish to prepare that will please all your guests and make a great impression.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs pork tenderloin (divided into 8 medallions)
- 1 glass light beer
- 3 tbsps honey
- to taste extra virgin olive oil
- to taste salt
- to taste rosemary
- to taste pink peppercorns
- 12 oz potatoes
- 7 fl oz milk
- 1.5 tbsps butter
- 2 oz Parmesan cheese
- to taste nutmeg
- to taste salt
Steps
To prepare the BEER PORK MEDALLIONS, start with the mashed potatoes.
Place a pot of cold water on the heat with the potatoes. Then drain them, peel them and push them through a potato ricer. Put them back into a small saucepan with the milk, nutmeg and salt. Cook everything for 5 minutes, stirring constantly, until you obtain a smooth, homogeneous cream.
Add the butter and the Parmesan and beat until creamy.Pour a drizzle of oil into a large skillet together with a sprig of rosemary. When it is hot, place the pork medallions and brown them over medium heat for a maximum of 3 minutes per side (turn them only once, do not press them and do not pierce them so the meat remains tender and juicy!).
Add the pink peppercorns, deglaze with the beer over high heat to let it evaporate. Then add the honey and adjust the salt. Reduce everything until you obtain a light sauce and turn off the heat.Let the meat rest for 2 minutes, then plate the pork medallions with beer, laying them on a bed of mashed potatoes. Season the medallions with salt and pepper and serve hot, finishing with a drizzle of extra virgin olive oil.
