Easy Pork Tenderloin Medallions Recipe

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Easy Pork Tenderloin Medallions Recipe

Perfect for a quick and delicious Friday night supper. I had to use pre cut medallions but added the sliced pancetta and thyme to the pan and all went well. I will be making this again- thanks Juls.


  • 800 g (1.76 lb) pork tenderloin
  • 120 g (4.23 oz) lardo, about 10 not too thin slices
  • extra-virgin olive oil
  • a few sprigs of thyme
  • some sage leaves
  • 1 clove garlic
  • 1 Golden Delicious apple
  • 1/2 cup dry white wine
  • 1 red onion
  • salt
  • black pepper


  • I asked my butcher to give me two pieces of pork tenderloin that had the same thickness, cutting out the final parts, which are usually more slender.
  • Wrap the pork tenderloin with lardo, aligned the lardo slices along the length of the tenderloin, until it is completely covered. Add also a few sprigs of thyme. Tie the pork tenderloin with the butcher’s twine, leaving about a finger in between each piece of string.
  • With a sharp knife, cut between each piece of string, so as to obtain medallions where the lardo is secured by a string.
  • Pour two tablespoons of olive oil on the bottom of a large pan, add the sage leaves and the clove of garlic. Heat the olive oil until the garlic starts to sizzle, then add the medallions. Season with salt and pepper.
  • Cook the medallions about 5 minutes on the first side, until they are well browned.
  • Turn the medallions to cook them on the other side, then add the apple and the onion, peeled and cut into thin wedges.
  • Cook the medallions on the other side until golden brown. When they are perfectly seared, pour in the white wine and reduce it.
  • After two or three minutes, remove the medallions from the pan and set them aside, then finish to cook the apples and the onions, until caramelized.
  • Add the medallions back into the pan and serve immediately.