Pork Medallions with Romesco Sauce

Pork tenderloin is both tender and lean, so take care not to overcook it. The center of the pork should be just barely rosy when it is done. Chilling the tenderloin in the freezer for about 30 minutes will make it easier to slice the meat neatly into medallions.
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Customer Reviews for Pork Medallions with Romesco Sauce
Review 1 for Pork Medallions with Romesco Sauce
4 out of 5
4 out of 5
,London, UK
London, UK
June 24, 2015
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Delicious!
June 24, 2015
Fabulous combination. I got pre-cut medallions from our supermarket and I think they were a bit thick for this. I overcooked half of them but the ones that I didn't overcook were delicious!
For the romesco sauce (always a favourite) I used pickled red peppers (we live in a Polish area) and toasted almonds and it turned out just fine.
Really nice combination.
 
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