Pork tenderloin medallions with vegetable skewers

Tip: tap a step to mark it as done.

1. Cut the vegetables, place them in a bowl, drizzle with a little oil, and sprinkle with pizza seasoning. Thread them onto skewers in any order you like and, if desired, sear in lard over high heat for 1–2 minutes per side.

2. Meanwhile, prepare the meat: remove any silverskin as needed, pat dry with a paper towel, coat thoroughly with Dijon mustard, and season with salt and pepper. Wrap in ham, securing it with toothpicks if needed, and sear in lard over high heat for about 1 minute per side.

   Transfer the meat to a glass baking dish, pour the pan juices over it, cover with a lid, and roast at 200°C (400°F): 9 minutes for a deeply pink center, 12 minutes for a lightly pink center, or 15 minutes for well-done.

3. Meanwhile, combine 2–3 tbsp cranberry jam with 1 tbsp water in a saucepan, bring to a boil, and remove from the heat. Remove the cooked tenderloin from the baking dish and slice into medallions. Drizzle with the pan juices and cranberry sauce, and serve with the vegetable skewers.

Tip: Let the roasted tenderloin rest for about 5 minutes before slicing so the juices stay in the meat rather than running onto the cutting board. Remove the toothpicks before slicing.

This recipe was translated from the Slovak original: Medailónky z bravčovej panenky so zeleninovými špízmi