Hello! Here’s the step-by-step recipe for preparing Pork Medallions, a delicious dish that also includes the added bonus of exquisite Swiss-style potatoes. The cut of meat we’ll use for this recipe is pork loin, sliced into medallions thick enough to prevent them from drying out too much. This is why...
Ingredients
Pork Medallions
pork loin, cut into medallions1kg
olive oil
lemon juice1
tomato sauce500mL
allspice30g
cola soda220mL
brown sugar30g
salt and pepper
Swiss-Style Potatoes
smoked bacon150g
onion1- olive oil
all-purpose flour25g
water80mL
tomato purée80mL- salt and pepper
potatoes2kg
Nutrition (per serving)
Calories
804.3kcal (40.21%)
Protein
61.1g (100%)
Carbs
78.4g (28.52%)
Sugars
14.5g (29.06%)
Healthy Fat
16.8g
Unhealthy Fat
10.8g
% Daily Value based on a 2000 calorie diet
How to make Pork Medallions with Swiss-Style Potatoes
Pork Medallions
- Step 1
Season the medallions with salt and pepper. Sear them in a hot skillet with olive oil and lemon juice until the meat releases its juices.
- Step 2
Add the tomato sauce and season with allspice.
- Step 3
Pour in the cola soda and add the brown sugar.
- Step 4
Adjust seasoning with salt and pepper. Cook for 10 minutes.
Swiss-Style Potatoes
- Step 1
Clean the potatoes and bake them on a tray in the oven until cooked through. Set aside.
- Step 2
Blanch the bacon in boiling water for 5 minutes, then cut it into cubes and set aside.
- Step 3
Dice the onion and sauté it in olive oil until softened.
- Step 4
Add the bacon and cook for an additional 3 minutes.
- Step 5
Gradually sift in the flour while stirring continuously to prevent sticking. Slowly add the water in a thin stream while stirring.
- Step 6
Add the tomato purée and season with salt and pepper.
- Step 7
Slice the cooked potatoes into rounds and cook them in a skillet with the prepared mixture for 10 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
804.3kcal (40.21%)
Protein
61.1g (100%)
Carbs
78.4g (28.52%)
Sugars
14.5g (29.06%)
Healthy Fat
16.8g
Unhealthy Fat
10.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pork medallions are thick enough to prevent them from drying out during cooking.
Searing the pork medallions helps lock in their juices and enhances flavor.
Blanching the bacon removes excess salt and improves its texture in the dish.
Stir continuously while adding flour to avoid lumps in the sauce for the Swiss-style potatoes.
Bake the potatoes until fully cooked before slicing them to ensure they hold their shape during further cooking.
FAQS
Can I use a different cut of pork?
Yes, you can use pork tenderloin or pork chops, but ensure they are thick enough to prevent drying out.
What can I substitute for cola soda?
You can use a similar soda like root beer or ginger ale, but it may slightly alter the flavor.
Can I prepare the Swiss-style potatoes ahead of time?
Yes, you can bake the potatoes and prepare the sauce ahead of time. Combine and cook them together just before serving.
How do I know when the pork medallions are cooked?
The pork medallions should be firm and have an internal temperature of 145°F (63°C).
Can I make this dish without bacon?
Yes, you can omit the bacon, but it will slightly alter the flavor of the Swiss-style potatoes.
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