Pork medallions

Recently, instead of the classic chops, my family fell in love with pork medallions. From a piece of tenderloin you can make either 10 medallions or 20 chops. If you ask why medallions are better than chops, I will gladly tell you. First, chops have long since taken root - I want new flavors and new dishes. Secondly, the medallions are much juicier and softer than chops, which is always a big plus for meat dishes. And medallions can be made not only classic, but, for example, as in today's recipe, with sesame seeds. We can talk about medallions for a long time, as there are many recipes for their preparation. Today I want to share a recipe that I liked and impressed with my taste of my pets.

Ingredients

• 300 g of pork tenderloin;
• 2-3 tbsp. l. sesame seeds;
• 1 st. l. wine vinegar;
• 1 st. l. olive oil;
• 1 st. l. sesame oil;
• salt to taste before serving.

Directions

1. To prepare the medallions you need to stock up on pork tenderloin. It should be fresh meat of a young animal. Medallions will never come out of frozen meat, because the meat will be dry and hard.
2. To begin, cut the tenderloin into pieces about 2 cm thick.
3. Grease the pieces of meat with olive and sesame oil.
4. Add a little wine vinegar to the meat to make it even softer.
5. Pour sesame seeds into the meat and mix lightly so that the seeds are evenly distributed. Leave the meat under the lid in a cool place for about 30 minutes.
6. Marinated meat is sent to a dry hot pan. If the pan is capricious, it can be lightly rubbed with vegetable oil.
7. Fry the medallions over medium heat for 5 minutes on each side until a beautiful golden color.
8. The finished medallions are immediately laid out on a plate, where they are sure to let the juice that lies during frying. Salt the medallions on a plate while they are hot.