Wine Basted Pork Medallions Recipes

PORK MEDALLIONS WITH WHITE WINE SAUCE

Steps:

• I love to cook pork tenderloin, and one of my goto options is to cut pork medallions from a whole loin. In this recipe video, I show you how to portion out medallions, sauté them, and serve with white wine sauce. The dish reminds me a bit of filet mignon, but of course is a bit lighter and healthier. Another great thing about pork, is the options are nearly endless. It's easy to add different spices and herbs to create a "new" meal every time you make them. But those are for another time, let's look at this pork medallion in white wine sauce recipe. Recipe Overview and Keys to Success To cook the best pork medallions (and frankly any pork tenderloin) you should make sure to the following: Regarding the doneness of pork, you need to make your own call, but I think the days of well-done pork tenderloin are over. Pork today is raised cleaner than it used to be, and cooking until it's completely well done, isn't really needed. I think if you over cook the pork you end up with dry shoe leather. I cook the pork to medium or medium well at most. In a good hot pan, they should only take about 2 - 3 minutes on each side, and if you need to, use a meat thermometer (I like ~140 degrees). Use a very hot pan so that you can get a good sear on both side of the pork Ingredients for Pork Medallions in White Wine Sauce (for 2) Pork tenderloin 2 Minced garlic cloves 1 diced shallot Half cup of white wine Tablespoon of Dijon mustard Half cup of chicken stock Tablespoon of chopped parsley 3 tablespoons butter Cutting the Pork Medallions To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don't make the greatest medallions shape. They will cook & taste fine, but if the presentation is important (like for a dinner party) you may want to trim 2 - 3 inches from each side Remove the sliver skin from the tenderloin. This skin is very tough and not really edible, so it's best removed. Check out the video to see how to remove it. You can then cut your medallions any thickness you'd like. I like to cut them about 2 inches thick, and like to serve about 3 of those per person. Once cut season with salt and pepper Cooking the Pork and Sauce Get your frying pan very hot and add enough oil to coat the bottom Add the medallions and sear on one side until they develop a nice crust - about 3 minutes Turn the medallions and sear on the other side, again 2 - 3 minutes until cooked to medium, and remove from the pan. Put in a warm spot and cover with foil Turn the heat down to medium and add the diced shallot and garlic. Saute until soft. Add the wine and deglaze the pan; turn the heat to high and reduce the wine by half Add the mustard and stir to combine Add in the stock; again reduce by half Turn the heat off, and add the butter and parlsey. Stir to combine and incorporate the butter. Plate the pork and spoon the sauce over and around the medallions Enjoy!!

PORK MEDALLIONS IN WINE SAUCE

Steps:

• Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
• Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
• Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
• Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
• Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
• Serve pork medallions covered in mushroom sauce.

PORK MEDALLIONS WITH PRUNES AND RED WINE

Steps:

• In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
• Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
• Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
• Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
• Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
• Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
• Lower the heat and simmer until the prunes are plumped, about 5 minutes.
• Return the pork to the skillet; heat through.
• Serve the pork and prunes on plates and top with the parsley.

PORK MEDALLIONS WITH WINE AND SAGE

Steps:

• Season medallions with salt and pepper.
• Heat olive oil in frying pan and sear medallions on both sides on high heat.
• Remove medallions and set aside.
• Deglaze the pan with the wine, then lower the heat and scrape the bits off the bottom of the pan stirring for 5 minutes.
• Add the consomme and sage, stir well, and add the medallions back into the sauce.
• Simmer until the pork is done to your liking. I like my medallions just after it has been cooked past med-rare, when it is still a little pink and tender. Using the touch test, it's done when it "gives a very little" when touched on top, in the middle. If it does NOT give, it is definitely done, perhaps a little over done.
• So, when your pork is done, whisk in the butter and serve the pork with a bit of sauce on top.

PORK MEDALLIONS WITH FIG & PORT WINE SAUCE

Steps:

• Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
• Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
• Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

BACON WRAPPED PORK MEDALLIONS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
• Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
• Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).