Express meat for concerned housewives

I suggest to start to try pork medallions with honey and mustard. The combination of sweet and spicy only sounds strange, and tastes almost perfect. Since pork medallions are prepared quickly, you need to choose the most tender meat for them, so that the dish turned out not raw and hard, but soft and completely ready in the middle. Pork fillet (tenderloin) is best, which should be cut into round pieces across the fibers, about 2.5 cm thick. If you do not find the fillet, you can take the ears, but then you will not reach a perfectly round shape of the pieces.

Ingredients

• Pork (fillets, oysters) - 200-250 g;
• Salt, ground black pepper - to your taste;
• Sunflower oil - 1 tbsp. l .;
• Mustard (I love American) - 1 tsp .;
• Honey - 1 tsp .;
• Greens to serve.

Directions

1. Cut the meat into pieces of the desired shape and dry with a paper towel. Put the meat in a bowl, salt and pepper, mix well to distribute the spices evenly.
2. Then add sunflower oil to the meat and mix again - so that the oil envelops the pieces. It is necessary to add spices and oil in the specified sequence: first salt-pepper, and then - oil that it did not block the way to meat with spices. Leave the pork for a few minutes, and meanwhile heat the pan well.
3. Important point: the pan must be dry! No need to pour oil for frying - medallions are fried in a dry hot pan. And so that they do not stick, it is better to use a pan with a non-stick coating - such as pancake or steak - perfect for this purpose. Of course, the pan should be clean.
4. Put the meat on a frying pan and fry on the fire (slightly larger than average) for 3 minutes on one side. Then carefully turn over and fry on the other side exactly the same - another 3 minutes.
5. Prepare a sheet of foil for baking, mustard and honey. Removing the meat from the pan, quickly spread the pieces on foil, grease with a mixture of honey and mustard and wrap tightly. We leave for 10 minutes. During this time, the meat will "reach", continuing to cook under the influence of its own temperature, as well as soaked in honey-mustard sauce.