SAUTEED PORK MEDALLIONS WITH PORT
Although the recipe calls for port, you can use any relatively sweet red wine in this recipe. I like to use this when my grocery store puts pork tenderloin "buy one get one free"!
Provided by breezermom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
- Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
- Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
- Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
- Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.
Nutrition Facts : Calories 320.1, Fat 17.9, SaturatedFat 6.3, Cholesterol 107.4, Sodium 420.6, Carbohydrate 5, Fiber 0.7, Sugar 2.1, Protein 29.9
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Ed H
[email protected]I'm not a huge fan of pork, but I thought I'd give this recipe a try. I'm glad I did! The pork was surprisingly tender and flavorful, and the port sauce was delicious. I'll definitely be making this dish again.
Benny.
[email protected]Amazing recipe! The pork medallions were cooked to perfection and the port sauce was divine. I served it with mashed potatoes and green beans, and it was a perfect meal. Highly recommend!
Tyi-Rai Francis
[email protected]The pork medallions were tender and juicy, and the port sauce was delicious. I especially liked the addition of the dried cranberries. I'll definitely be making this dish again!
tom bennett
[email protected]This pork medallion dish was a real winner! The port sauce was rich and flavorful, and the pork was cooked perfectly. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I'll definitely be making this again.