If you are looking for a quick week night dinner, this One Pan Pork Medallions dish is perfect.
Pork tenderloin is one of my favorite meats to cook and we all love pork anyhow. It is also one of the rare cuts of meat that does not take a long time to cook through and the meat is always super juicy and one can really “cut” the meat with a fork.
The Leeks together with the Red Bell Pepper make this Pork dish an absolute winner and I have already been asked to please add it to our monthly menu. Not that I actually have a monthly menu, but I do make some dishes regularly, which means at least once a month, and that is the menu my family refers to whenever they are totally in love with a new dish.
From start to finish, the Pork Medallions dish took less than 25 minutes to prep, cook and was ready to serve. I started off by cooking the Pork, checking now and then, and whilst that was going, I prepped the Bell Pepper and the Leeks.
One Pan Pork Medallions
600g Pork Tenderloin, sliced into 2cm thick medallions
Salt and Pepper, to taste
2 t Olive Oil
1 Red Bell Pepper, large, cut into strips
10 Baby Leeks, halved
1 cup Chicken Stock
1 TB Fresh Garlic, crushed
1 Bay Leaf
1 TB Dried Thyme
Black Pepper, to taste
1.) Season the Pork to taste with Salt and Pepper.
2.) Heat the Oil in a large pan or wok – cook the Pork medallions until done.
3.) Remove the Pork from the pan and keep aside – add the Bell Pepper and the Leeks to the pan and stir-fry until the Leeks begin to brown.
4.) Add back the Pork, together with the Chicken Stock, Garlic, Bay Leaf and Thyme – simmer over low heat for 15 minutes or until the Leeks are soft.
5.) Season with Black Pepper.
Serve over mashed potatoes or rice with a crunchy salad on the side.