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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 Tenderloin Medallions in White Wine Sauce - NoRecipeRequired.com
Visit for the full recipe write up.
Pork medallions is a great way to class up a standard pork tenderloin recipe. The tenderloin cut, similar to a Filet Mignon, tastes great and is among the leanest and most tender cuts of pork.
I love cook a pork tenderloin whole, but for a more elegant pork recipe, you can cut the tenderloin into Medallions, or steaks. They look and taste great. In this recipe, I'll show you how to quickly and easily cook the pork, and then an easy sauce recipe you can make with the pan drippings and bit of white wine. It's it pork tenderloin recipe that looks much harder than is, and will be sure to impress everyone.
For the full write up, go
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Pork Medallions with Cranberry Orange Wine Sauce
Serves 4
2 pork tenderloins cut into medallions
Salt and pepper to taste
1 tablespoon vegetable oil
2 green onions sliced white part only
3/4 cup Carnivor Cabernet Sauvignon wine
¼ cup Lingonberries (or seedless blackberry) preserves
¼ cup orange marmalade
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 tablespoon butter
1 teaspoon apple cider vinegar
Heat a large skillet over medium high heat for one minute. Season the pork with salt and pepper. Add the oil and pork to the hot skillet and sear for 2-3 minutes per side until just done. Remove pork and place on serving plates.
To the same pan add the onions and garlic and sauté for 30 seconds. Add the wine, preserves, marmalade, rosemary and thyme and simmer until liquid is reduced by half. Add the butter and vinegar and stir. Pour sauce over resting pork and serve immediately.
Enjoy with Carnivor Cabernet, Starborough Sauvignon Blanc, Elysian Space Dust or Kona Big Wave Ale.
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Audio used with permission from Footage Firm.
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.
Pork Medallions with Cherry Wine Sauce | Cooking 32
Today I take you though the steps for making Pork Medallions with Cherry Wine Sauce. As always, there are tips on what to do and what to avoid when making this dish as well as general cooking tips.
What goes well with this dessert, why a BBQ of course:
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Today's Shout Out: Matt Haaker
Juicy pork in red wine sauce recipe
Complete culinary experience
Unbelievably fragrant and juicy meal of tender pork, stewed veggies and beautiful red wine. In addition, fluffy potatoes and fresh parsley, an elegant composition to make you full and satisfied. Soo Tasty with Soo Foodies!
Look through the whole recipe at:
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pork tenderloin medallions with a mushroom marsala sauce
this video we make up a banging pork tenderloin medallions over pasta with a delicious mushroom marsala sauce.
Link to the recipe i somewhat followed.
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