Pork Tenderloin Medallions

Peel the chorizo, cut it lengthwise, and slice it into 3 mm thick pieces. Finely chop the onion.

Clean the meat of membranes, cut off the narrower ends and use them for another recipe. From the cleaned meat, cut 4 cm thick pieces and thoroughly salt and pepper them on all sides. Heat oil in a pan over high heat and sear the meat on each side for 2 minutes until golden. Then sear the meat around the edges until golden. Place the seared meat on a plate in a warm place to rest.

Add the sliced chorizo to the pan where the meat was cooked and sauté it over medium heat for 1 minute, stirring frequently. Add the onion and sauté for 5 minutes. Stir frequently.