Components
- 4 pork loin medallions (approximately 600 g)
- Two small onions
- Three garlic cloves
- One bay leaf
- 1/2 cup of white wine (tea)
- 1 cup of water (tea)
- 1 tablespoon of olive oil
- Add salt and ground pepper gradually to achieve the desired flavor.
Setup phase
- Take the medallions out of the refrigerator and let them sit at room temperature while you prepare the other ingredients.
- Using the side of the knife blade, crush the garlic cloves and remove the skins—no need to chop finely. Slice the onions into segments, cutting through the root with the knife. Peel and retain the root end of each segment to keep the layers attached.
- Season the medallions with salt and ground pepper according to your preference. Place a large, deep-sided frying pan over medium heat. Once heated, add water and half a tablespoon of olive oil, then cook the medallions for 3 minutes until they easily release from the pan. Flip them with tongs and cook the other side.
- Move the golden medallions to a cross and maintain the skillet over medium heat. Use the remaining olive oil to sauté the onions, garlic cloves, and bay leaf. Season with salt and cook for approximately 2 minutes, until the onions turn a deep golden color, flipping them with tongs to caramelize both sides.
- Deglaze with wine and broth, thoroughly scraping the bottom of the pan to dissolve any browned bits, which is crucial for enhancing the sauce’s flavor. Place the medallions back into the pan, add enough water to cover half of the loins, and cook over medium heat.
- Once it reaches a boil, reduce the heat and allow it to simmer for an additional 10 minutes. Switch off the heat and serve the loin alongside the onions and the sauce created in the pan. It pairs wonderfully with sautéed purple cabbage.
Purchase only what is necessary.
Store
Set of 6 shallow dishes, pepper design
Face coverings
Measure reapers
Faca de chef Tramontina de 8 polegadas
Large round skillet, Staub brand
Latch clamp, Cuisipro
