Mia Kouppa

https://miakouppa.com

Easy pan-fried pork medallions

Easy and quick pan-fried pork medallions

Prep Time30

Cook Time15

Marinating30

Total Time1 15

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 945kcal

Author: Mia Kouppa

Slice your pork tenderloin into thin medallions - approximately 1/2 inch thick. Your tenderloin will be easier to slice if it is slightly frozen.
2 pork tenderloins,
Place your pork medallions into a bowl and toss with salt, Montreal steak spice, oregano and pepper. Next add the oil and mix well with your hands to coat all of the pieces evenly.
1 tbsp salt, 1½ tsp Montreal steak spice, 1 tsp dry oregano, ½ tsp pepper, 1½ cup vegetable oil
Allow to marinate in the refrigerator for at least 30 minutes. You can also marinate your meat for longer if you prefer (up to a day).
Place a large colander over a bowl and drain your pork while reserving the marinade. Allow to drain for 15 minutes at room temperature. Discard the marinade.
Using a meat tenderizer or mallet flatten your pork medallions until they are about 1/4 inch thick.
Add enough vegetable oil in a large skillet to cover the base of the pan (about 2-3 tablespoons). Heat the oil and fry the pork medallions in batches being careful not to overcrowd the pan. Fry for about 2 minutes per side, internal temperature should be 145℉.
vegetable oil for frying

Peel your potatoes and cut them into thin French fries. Heat enough oil in your pot to cook your French fries in two batches. When your oil is hot, add half your potatoes and fry until golden brown, about 15 - 20 minutes. The potatoes should be completely submerged in the oil; if they are not, add a bit more oil or remove some of the potatoes.
8 medium size potatoes, vegetable oil for frying
Once cooked, transfer to a paper towel lined plate and sprinkle with some salt. Repeat with the remaining potatoes.
1 tsp salt
Serve your pork medallions with a side of French fries and some lemon wedges. Enjoy!
lemon wedges