Cooking pork medallions in the oven

Pork can be cooked in many ways: bake in the oven with or without a side dish, fry, cook gravy, spring rolls and many more things.To satisfy the most refined taste capable pork medallions cooked in the oven.

The refined aftertaste of medallions conquers the most demanding gourmets. This meat dish is suitable for a festive dinner, and for a homemade feast - cook boldly, and you will not regret it.

Standard medallions are served in portions. It is permissible to add a side dish, but still it is better to serve meat under a berry or vegetable sauce.

Despite the fact that meat is considered a dish of long preparation, medallions do not require much trouble: pickling takes about half an hour, and the rest is no more than 20 minutes.

You can adjust the number of servings depending on the number of guests or members of your family. This recipe shows the number of products per three portions of the dish.

So, for the preparation of pork medallions for three you will need the following products:

• pork balyk - 250–300 grams;
• semi-dry red wine - 40–50 ml;
• soy sauce - 25–30 ml;
• vegetable oil - 40–50 ml;
• Italian herbs seasoning - 1 tsp;
• Barbecue seasoning - to taste.

First of all, we will prepare pork: we cut a balyk into rings approximately 1.5–2 cm thick, but no more, we clear of veins and fat. Put the meat in a deep bowl or container and pour it with red wine, close the lid and leave to stew for 10–15 minutes.

After rubbing the pieces with spices and Italian herbs seasoning, leave them to soak in aromas for another 15–20 minutes.

Marinated pork rings wrapped in strips of foil (each ring separately), put them on a pre-oiled and heated pan, fry for 10 seconds each side over high heat. If you do not like meat with blood and prefer meat of medium and full frying, you can increase the roasting time of sturgeon in a pan.

Put the balyk directly in the foil in the baking dish, it is better to take a ceramic container. Sprinkle each portion with soy sauce.

Shape the meat with a sheet of foil, send it to the oven, heated to 200 degrees, then reduce the temperature to 170-180 degrees. Bake meat for 10 minutes.

At this time, prepare everything for a cheese cap: grate the grated cheese with a large section.

Remove the meat from the oven, remove the foil, put the cheese on each serving in a chaotic manner, then cover it with a sheet of foil and send to the oven for another 5-7 minutes - the cheese should melt completely.

So, the pork medallions are almost ready. It remains to remove the foil tape from the pieces.

As already noted, medallions can be served in portions. You can sprinkle them with herbs to taste. It will be appropriate to serve tomato sauce with meat.

If you choose a side dish, it is best to cook vegetables (such as squash ringlets) or a simple vegetable salad of cucumbers and tomatoes.

Finally, take into account some more tips, able to make the dish even tastier:

• for medallions, meat should be chosen so that the pieces come out whole, without the ribs and layers of bacon;
• for lovers of meat with blood, it is necessary to fry the pieces in the pan for just a few seconds;
• You can pickle meat not only in red, but also in white wine;
• there is no need to salt the medallions: salt is contained in soy sauce - that will be enough;
• It is necessary to give preference to cheeses with a high proportion of fat content - choose salty-acid varieties;
• during cooking it will be sufficient when the cheese just melts, - bake until golden brown is not worth it: the taste of the dish will not change from this.

Meat dishes can be prepared for every day - this is a great hearty version of a family dinner. But you can cook pork so that all home and guests will be in a state of surprise. Medallions fall into this category. Despite the ease of cooking, the secret is to keep the meat juicy and tender. Enjoy your meal!

To learn how to make pork tenderloin medallions, see the next video.