Pork Tenderloin Medallions with Elderberry Syrup & Dry-Cured Ham
Submitted by kszyhu
Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.
YIELD
1 servingsPREP
15 minCOOK
8 minREADY
23 minThis is a clever little pork dish that turns a humble tenderloin into something dinner-party worthy in minutes. Each medallion gets butterflied open, brushed inside with elderberry syrup, and tucked with a piece of salty dry-cured ham before being closed back up.
That combination is the whole appeal: the sweet, almost wine-like elderberry plays against the salty cured ham and the mild pork, so each bite hits sweet, savory, and rich at once. A quick sear is all the cooking it needs.
The one trick is the searing. Turn the medallions often, every 20 to 30 seconds, for an even crust and a juicy center, and pull them while they’re still a touch pink so the lean tenderloin doesn’t dry out.
Pro Tips
- Don’t slice all the way through when butterflying; you want a pocket that closes around the filling.
- Sear over good heat and turn frequently for an even crust without overcooking.
- Pull the pork while just barely pink inside; lean tenderloin dries out fast if cooked hard.
Variations
- Swap the elderberry syrup for fig jam, redcurrant jelly, or a drizzle of honey.
- Use prosciutto, serrano, or speck for the cured ham.
- Serve over a crisp salad, as the recipe suggests, or with mashed potatoes.
Ingredients
Directions
1 - Cut tenderloin into 2 cm (ca. 1 inch) slices, cut every slice in half but not to the end. 2 - Open each medallion and sprinkle some salt and ground pepper. Cover both internal sides with small amount of syrup, insert a portion of the ham. 3 - Close each medallion, sprinkle some salt and freshly ground colored pepper on both external sides. Set aside for 10 minutes and prepare a salad in the meantime. 4 - Sauté medallions for 5 to 8 minutes turning every 20 to 30 seconds. You may turn only once in the middle of frying. It depends on what kind of doneness you like. 5 - I prepared a simple salad: cocktail tomatoes, scallion, greek yoghurt, salt, pepper. It fits well in my opinion.
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