For this dish, I simply sliced up a pork tenderloin, went a bit mad with a few spices and then fried everything.
It’s a great mid-week supper since the whole thing (from fridge to plate) took about 20 mins.
If I ate bread, I’d be tempted to stick this in a bun to make a kind of cajun pork sandwich.
Otherwise, do what I did and serve it up with some simple greens.
The meat’s the star here so you don’t need to do much.
Spicy Cajun Pork Medallions
- 1 1/2 tsbps paprika
- 1/2 tbsp sea salt
- 1 tbsp thyme
- 1/2 tbsp cayenne pepper
- 1 tbsp oregano
- 1 tbsp black pepper
- 1/4 cup coconut oil/butter
- 1 pork tenderloin
- Pare the silvery fat off the pork tenderloin. Cut it into medallions about 1/2 inch thick.
- Place the medallions between two sheets of cling film and whack them with a heavy implement until they flatten slightly (this’ll help them cook quickly so the thinner the better).
- Mix together the paprika, thyme, oregano, cayenne, black pepper and salt to make your cajun rub. This will make more than you need but it lasts months.
- Coat the medallions with the cajun spice mix.
- Heat the coconut oil in a frying pan ’til very hot. Add the pork discs to the pan and fry for a few minutes on each side ’til cooked. It’s best not to overcrowd the pan so do them in batches of 3 or 4 and keep the rest in a warm oven until they’re all cooked.
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