Pork tenderloin medallions with chorizo sauce

Peel the chorizo, cut it lengthwise in half, then slice it into pieces about 3 mm thick. Finely chop the red onion.

Clean the pork tenderloin, removing any membranes, and trim off the thinner ends (these can be used for another recipe). Cut the meat into 4 cm thick medallions, then thoroughly salt and pepper all sides. Heat the oil in a pan over high heat, and sear the meat medallions on all sides for 2-2 minutes until golden brown. Transfer the seared meat to a plate and let it rest in a warm place.

In the same pan where the meat was seared, add the sliced chorizo and sauté over medium heat for 1 minute, stirring frequently. Add the onion and sauté for another 5 minutes, stirring often.