Tomato and Garlic Pork Medallion Puttanesca with Courgetti
The trick for a tender and juicy medallion is not to overcook it. A nice technique is the tenderise, sear and bake method.
Tenderise: Tenderise the meat between cling film and flattening it with a rolling pin, or bottom of a pan, before cooking. The ideal thickness of a piece of meat is 1cm.
Sear: Fry in a pan for 3 minutes.
Bake: Turn over, then pop them in the oven to bake for a further five minutes or until juices run clear.
A quick 10 minute marinade with a pre-bought seasoning and vegetable oil can also help tenderise the meat before cooking. Medallions should be cooked until there is no pink and the juices run clear.