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How To make Medallions Of Pork with Red Wine Sauce
8 Slices boneless loin of
Pork, 3 oz each, Trimmed of fat 1 Whole clove
1/2 c Red wine
1 ts Balsamic vinegar
2 ts Honey
1 tb Olive oil
2 tb Finely chopped shallots
2 tb Butter
1 tb Freshly grated ginger
1/2 ts Dried thyme OR
2 Sprigs of fresh
1 Bay leaf
Salt and pepper to taste Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil.. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the botton. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. -----
How To make Medallions Of Pork with Red Wine Sauce's Videos
Pork Fillet on White Wine Creamy Sauce - Cheapest and Easy Pork Recipe
This pork tenderloin recipe is simple and easy to make, and it's perfect for a special occasion or for a quick and easy weeknight meal. The pork is cooked in a creamy white wine sauce, and it needs only five ingredients. This recipe is cheap and easy to make, so you'll be able to enjoy an amazing pork tenderloin dish at a fraction of the cost.
You will need:
- Pork Tenderloin
- Onions
- Fresh Cream
- Thyme
- Broth (chicken, beef or vegetal)
The Music: Casa Bossa Nova by Kevin MacLeod |
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Creative Commons Creative Commons: By Attribution 3.0 License
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! this video recipe is a step by step demonstration on how to cook pork
medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine.
In order to make make that recipe will need the following ingredients:
food converter:
600 grams of Pork filet
100 grams of Button mushroom (small size)
50 ml of Port wine (portuguese port is very nice)
250 ml of Pure or double cream. (do not use light cream)
250ml of good quality stock or home made stock ( veal or chicken stock)
100 grams of plain flour ( to coat the meat in)
50 grams of unsalted good quality real butter (not Margarine)
Ustensils:
Frying pan:
Stockpot:
Rounded saute pan:
Pot Roast Pork | Friday Night Feast | Jamie Oliver
#dinner #dinnerrecipe
Who says you need to wait till Sunday for a roast? Wrapped in cured meats, with sage and garlic, this pot roast pork is one hell of a way to kick off your weekend.
If you’re UK based stream Jamie programmes on All 4 channel4.com
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Quarantine Cooking Roasted Pork Tenderloin with Red Wine Reduction
BACON WRAPPED PORK MEDALLIONS WITH A WINE REDUCTION SAUCE
1 pound PORK LOIN
12 SLICES BACON
SALT AND PEPPER
1/4 CUP SHALLOTS, CHOPPED
3/4 CUP CABERNET SAVINGNON WINE
1 CUP BEEF CONSOMME
Slice Pork loin into 2 medallions and wrap each one with a slice of bacon. Secure the bacon with a toothpick. Chop the rest of the bacon slices into small pieces and cook in an iron skillet until browned. Drain on a paper towel. Into the bacon grease saute the shallots for a couple of minutes on medium low heat and sprinkle with salt and pepper. Add the wine and beef broth and bring to a boil, Lower heat and let reduce for about 15 minutes to thicken.
In a separate iron skillet heat a large spoonful of the bacon grease. Cook the pork medallions in the skillet 3 minutes on each side. Then place the entire skillet with the pork into the preheated 400 degrees F / 204 degrees C and bake for 10 minutes until no longer pink in the center. Drizzle the reduction sauce on each medallion and sprinkle with pieces of the cooked bacon.