Name: Pan-Seared Pork Tenderloin with Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Prep time: 15 min
Cook time: 15 min
Total time: 43 min
Cuisine: Georgian
Ingredients: 600 g pork tenderloin, silver skin removed and cut into four 3–4 cm thick medallions; 20 g Megrelian ajika paste, less if it is very hot or salty; 15 ml neutral sunflower oil, divided; 10 ml red-wine vinegar; 5 g garlic, finely grated; 2 g ground coriander; 0.5 g ground blue fenugreek (utskho suneli), optional; 0.5 g freshly ground black pepper; 1 g fine salt, or less depending on the ajika; 10 g fresh cilantro, roughly chopped; 5 g fresh parsley, roughly chopped; 60 g lemon wedges

Wide table view of ajika pork medallions with ghomi, mchadi and cucumber salad.

Yield4 portions

Serving basisOne 150 g raw-weight pork medallion with its share of ajika seasoning and herbs

DifficultyModerate; use an oven-safe skillet and check each medallion with a thermometer

Dietary classificationContains pork; gluten-free only if the ajika label confirms it

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The dish

About Pan-Seared Pork Tenderloin with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Samegrelo is associated with Megrelian ajika, a pepper-based seasoning used with meat, fish and other foods. This measured home preparation coats pork tenderloin medallions with a modest amount of ajika and cooks them in a skillet and oven. It is a regional-inspired variation, not a claim that this exact method is a historic Martvili specialty.

Pork tenderloin is lean and cooks quickly, so cut it into evenly thick medallions and avoid leaving them in the pan after they reach temperature. Ajika varies in salt and heat. Taste the paste before seasoning, then adjust added salt and use less paste if needed. A little red-wine vinegar and oil help spread the rub into a thin coating without turning it into a heavy sauce.

Searing builds a browned exterior; the oven finishes the center more evenly. Timing depends on the thickness of each medallion and how hot the skillet is. Use the browning and feel as cooking cues, but confirm safety with a clean thermometer inserted into the center. Whole pork cuts should reach 63 °C, then rest for at least 3 minutes.

Cook the dish

Ingredients

Pork

600 gpork tenderloin, silver skin removed and cut into four 3–4 cm thick medallions
20 gMegrelian ajika paste, less if it is very hot or salty
15 mlneutral sunflower oil, divided
10 mlred-wine vinegar
5 ggarlic, finely grated
2 gground coriander
0.5 gground blue fenugreek (utskho suneli), optional
0.5 gfreshly ground black pepper
1 gfine salt, or less depending on the ajika

To finish

10 gfresh cilantro, roughly chopped
5 gfresh parsley, roughly chopped
60 glemon wedges

Method

Prepare the pork and heat the oven. Preheat the oven to 200 °C. Pat the medallions dry and trim any remaining silver skin. Keep raw pork, hands and utensils separate from ready-to-eat foods.
Mix and apply the ajika seasoning. In a small bowl, stir together the ajika, vinegar, garlic, coriander, optional blue fenugreek, pepper and salt. Mix in 5 ml of the oil. Taste a tiny amount first; reduce the salt if the paste is salty. Coat the medallions thinly and refrigerate for 10 minutes.
Sear and oven-finish. Heat the remaining 10 ml oil in an oven-safe skillet over medium-high heat until shimmering. Sear the medallions without crowding for about 2 minutes on each broad side. Transfer the skillet to the oven and cook until a clean thermometer inserted into the center of each medallion reads 63 °C, usually 4–8 minutes depending on thickness. Do not rely on colour alone.
Rest and serve. Move the pork to a clean plate and rest for at least 3 minutes. Sprinkle with cilantro and parsley and serve with lemon, ghomi or mchadi.

Excerpt

Pork tenderloin medallions take on a thin coating of Megrelian ajika, garlic, vinegar and warm Georgian spices. Sear them in a skillet, finish in the oven and serve with herbs and lemon.

Practical guidance

Success points

Trim the silver skin and cut four even medallions, 3–4 cm thick.
Refrigerate the seasoned pork for 10 minutes; do not leave raw pork at room temperature.
Sear in a hot skillet without crowding, then finish in the oven.
Check each center for 63 °C and rest at least 3 minutes before serving.
Let the ajika's salt level guide how much extra salt you add.

Practical guidance

If the medallions are uneven, check each one separately and remove thinner pieces as they reach 63 °C.
For milder heat, use 10–12 g ajika and offer more at the table. Do not brush cooked pork with seasoning that has touched raw meat; reserve a clean portion first if you want extra sauce.
Keep raw pork refrigerated at 4 °C or colder and cook within 3–5 days of purchase, or freeze it. Refrigerate cooked leftovers within 2 hours, keep at 4 °C or colder and use within 3–4 days.
Reheat leftovers throughout to 74 °C. Because tenderloin is lean, gentle reheating helps keep it moist.

Nutrition per serving

Serving size: One-quarter of the recipe
Calories: About 225 kcal
Carbohydrate: About 2 g
Protein: About 31 g
Fat: About 9 g
Dietary fibre: 0 g
Sodium: About 350 mg

Allergens and food safety

Contains pork. Check the ajika label for allergens and cross-contact statements. This recipe is not halal or kosher. Keep raw pork refrigerated, wash hands and clean surfaces after handling it, and use separate utensils for ready-to-eat foods. Cook each medallion to 63 °C at the center and rest at least 3 minutes. Do not leave cooked pork at room temperature for more than 2 hours; chill leftovers promptly and store at 4 °C or below.

To finish

Serve with ghomi or mchadi and a cucumber-herb salad to balance the warm ajika seasoning.
Offer tkemali or extra ajika separately, using clean serving spoons.

About Pan-Seared Pork Tenderloin with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Ingredients

Pork

To finish

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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