Pork medallions in olive sauce can be served warm or cold as tapas. The beefsteak tomato on top carve crosswise slightly, place in a bowl with boiling water. Once the skin begins to dissolve, then drain the water and rinse with cold water the tomato. Remove the skin and chop the tomato flesh into small dice. Peel the onion and garlic cloves and cut into fine dice. Fill peppers with olive slice. 6 thick pork medallions dry with paper towels.
Heat olive oil in a nonstick pan and sear the pork on both sides just strong, they start to brown up. The pork medallions with pepper and salt, remove from the pan and keep warm. The onions and garlic in drippings over medium heat saute lightly and add the diced tomatoes. Stir in olives and olive sauce to spice up the pepper, salt and a pinch of sugar. The olive sauce and simmer briefly until it is slightly pudgy. Stir in dry sherry and place the pork on the olive sauce. A lid on the pan and pull the pork medallions in olive sauce about 10 minutes on low heat until done.
Pork from pan and cut into bite-size pieces, like to see in the picture above. Finely chop the parsley, sprinkle over the olive sauce and serve in bowls tapas. The pork medallions out and serve with small wooden skewers. Serve with fresh baguette or white bread tastes very good.
¤ 1 Beefsteak tomatoes
¤ 1 Onions
¤ 2 Garlic cloves
¤ 40 g Paprika Olives with peppers
¤ 300 g Pork Medallions
¤ 1 tbsp Olive oil
¤ Freshly ground pepper
¤ 5 g Sugar
¤ 3 tablespoons Sherry
¤ 1 tbsp Parsley
Serves 3 – 268 cal per serving, 20 mins Prep – 20 mins Total