Tender pork sirloin in red wine vinegar marinade

I cruise on the internet, I don't surf. I had a pork sirloin in the fridge, that I was going to make anyway with mashed potatoes and peas. For an uncomplicated dinner, but I wanted something better. And I came across the Pork Mommy, who made this with pan sauce. I dodn't bother with the pan sauce, although I could, but mainly I went with the recipe becuase T said he would be gone longer and dinner time was moved. So I had more time to do fun stuff, like pour in random liquids, plop in the meat and forget about it for a few hours.

The marinade is really vinegarrry- and your eyes may burn and pop out of your sockets, so I halved the quantities, as I was using only half of the sirloin anyway.
But it makes the meat really tender ( probably the lemon juice), and half cooked before you start frying it up. And it does make a delicous sauce, especially if you ignore either recipe and go for adding cream to the marinade for a sauce.

Suprise, it's easy.
Make his for saturday dinner, making the marinade in the morning.

Type of dish: main, meat
Cost: medium
Difficulty: easy
Serves: 2
Time: 45 min
Preparation time: 10 min
Frying time: 6 min
Baking time: 30-40 min
Oven temp: 180C

You will need:
cutting board, sharp knife, tablespoon, paper towels, a medium bowl, a medium baking tray, tin foil, a frying pan, tongs, cup

  • 1 pork sirloin
  • 1/4 cup oilve oil
  • 5 tbsp soy sauce
  • 5 tbsp red wine vinegar
  • juice from 1/2 a lemon
  • 1 bunch parsley, chopped
  • 3-4 garlic cloves, minced
  • 1/2 tbsp dijon mustard
  • 2 tbsp Worchestershire sauce
  • 1 tsp fresh ground black pepper

Wash your sirloin, and cut off the silverish pieces so your diners won't make weird faces while eating. Pat it dry with paper towels and cut into medallions, 3-4 cm thick for faster cooking and more flavour.
Mix all other ingredients in a bowl, it'll have a nice lot of oily pearls on the surface, put your medallions in the marinade and set aside. Come back after an hour to turn the meat in the marinade if the liquid level is lower then the meat.
Give it best 2-3 hours to marinate, and once it's done, preheat your oven, and heat up a frying pan on high heat. Get the pan really hot before you put your meat on it- we want to seal the moist inside the meat so when we bake it, the meat doesn't dry out. And becuase you have medallions, it's easier to fry than a whole sirloin, trust me.
Fry on each side 3-4 mins, pop back in the marinade, cover with tin foil, shiny side down and put in the oven for at least 30 min.
During this time you can either cook and mash your own potatoes or use ready made puree or whatever else you want to serve this with. Rice is a nice option too.
Before serving, you can reduce the remaining marinade using the frying pan and add during this process, add a knob of butter for a richer flavour or go all the way by mixing it with 2 tbsp of cream.
Pour over the medallions and serve.

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