Pork tenderloin is one of the most tender and versatile cuts of pork, perfect for quick and flavorful preparations. In this recipe for pork tenderloin medallions with green pepper, the tenderloin is cut into medallions, seared over high heat, and finished in a creamy sauce of cream, onion, and green peppercorns. It is an elegant yet simple dish, ideal for a family meal or a special dinner.
Green pepper, with its fresh and slightly spicy aroma, adds a sophisticated touch that pairs perfectly with the smoothness of the cream and the juiciness of the tenderloin. This preparation is perfect for those looking for a tasty meat dish without complications, as it is made in a few steps and with easily found ingredients.
In short, this tenderloin with green pepper recipe is a winning option for any occasion, both for its flavor and its ease of preparation.
Cook
45 min
Servings
4
Once the sirloin is cleaned of nerves, fat and veins, we cut it into medallions of a couple of fingers and reserve it, we have the liquid cream brick that we are going to use.
Cut the onion in brunoise and open the green pepper jar and drain them in a colander.
We are going to sauté the meat over high heat, we will do it round and round, no matter the interior will be done later, we put a frying pan on the heat with a little oil and add the medallions, take them out and reserve.
In the same oil we add the onion so that it is poached, after 5 minutes we add the pepper, some of them we crush them to give off flavor, after a couple of turns we add the meat medallions.
Then we drizzle with the cream, rectify the salt, leave 10 minutes for everything to mix and integrate, on the other hand we fry the potatoes that have been previously cooked, we can season them with the spices that we like the most, I put rosemary in them.
We can now serve it on the plates, we can pair with a good cold beer in summer or a good fresh red wine.
