Pork loin is cut from the tissue along the top of the pig's rib cage and it's often sold as either chops (with the bone left in) or steaks (with the bone cut out) for grilling and frying. Follow these steps to cook a mouth-watering lunch or dinner of pork loin steaks.
Cut the pork into 2.5 cm (1 inch) thick rounds. Place the rounds between pieces of cling film and pound them gently to tenderise the meat.
Sprinkle the pork tenderloin pieces with seasoning, salt and pepper.
Heat 15 ml (1 tbsp) of olive oil in a large frying pan over a medium-high heat.
Saute the medallions for about two to three minutes on each side or until browned.
Combine the remaining ingredients, and then add them to the pork. Cover, reduce heat and simmer for 15 minutes.
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