Pork fillet medallions in creamy tomato sauce – easy, delicious weeknight food.
This is one of those dishes you simply can’t go wrong with. Slices of pork fillet (tenderloin) are dusted in flour and fried in the pan, which gives them a lovely golden crust and a tender, juicy centre – and then they are served in a creamy, herby tomato sauce that is all about flavour and comfort.
The sauce is made in the same pan, so none of that flavour goes to waste – it is built on fresh tomatoes, tomato purée and polpa (finely chopped tinned tomatoes) or ordinary chopped tomatoes, seasoned with dried herbs and garlic, with a splash of white wine and cream added. It is left to simmer gently into an intense, creamy sauce that clings to the medallions.
Serve it with anything from potatoes, mash and rice to pasta – or perhaps just a good piece of bread to mop up the sauce. It is very easy to make, and the whole thing can be prepared well in advance and gently reheated without losing flavour or texture.
A weeknight dinner the whole family loves
This recipe is everything you need on a busy weekday. It is quick and easy to make, full of flavour – and most importantly – the whole family loves it.
The tomato sauce is mild and rounded, so it suits children and adults alike. If you want a little more heat, you can always add some chilli – either in the sauce or sprinkled over at the table. It also works well made ahead and simply reheated when it suits you. Then dinner is on the table in no time.
Pork medallions in tomato sauce is one of those dishes that is both filling and full of flavour – and at the same time relatively budget-friendly and flexible. You can serve it with whatever sides you fancy – which makes it an obvious choice both for weeknights and as a slightly more indulgent weekend dinner.
Pork fillet medallions in creamy tomato sauce
Ingredients
Pork medallions
- 1 pork fillet (tenderloin)
- Plain flour
- Paprika
- Salt and freshly ground pepper
- Butter and oil, for frying
Sauce
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 250 g tomatoes, sliced
- 2 tbsp tomato purée
- 100 ml white wine
- 1 tin polpa or chopped tomatoes
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- chilli flakes – to taste
- 100 ml cream
- Salt and freshly ground pepper
To serve
- Rice, pasta, mash or potatoes
Method
- Trim the pork fillet of any sinew and silverskin and cut it into slices about 2 cm thick. Flatten them lightly with the palm of your hand and turn them in a mixture of flour and paprika seasoned with salt and freshly ground pepper.
- Melt a knob of butter with a little oil in a frying pan and fry the medallions for 2-3 minutes on each side. Set them aside on a plate.
- In the same pan, fry the onion and garlic until the onion is soft and translucent. Add a little more oil if needed – and scrape out any flour crumbs from the pan if they have burnt.
- Add the fresh tomatoes, the dried herbs and a pinch of chilli flakes and fry for a couple of minutes – then add the tomato purée and stir well.
- Pour in the white wine and let it reduce slightly before adding the chopped tomatoes. Let the sauce simmer over a medium heat for 5-10 minutes, or until it thickens a little.
- Stir the cream into the sauce and season to taste with salt and freshly ground pepper.Adjust the consistency with a little water or stock if you prefer a thinner sauce.
- Return the medallions to the sauce and warm them through for a couple of minutes before serving. Sprinkle with parsley just before serving – and a little Parmesan, if you like.
Nutrition
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kan jeg erstatte hvidvin med noget
Hej Anja
Du kan sagtens undlade og evt. bruge lidt ekstra bouillon 🙂
Smag evt. saucen til med en smule citron eller rødvinseddike, hvis den mangler syre
Warm wishes, Dianna