Medallions of Pork With Red-Wine Sauce
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Ingredients
- 8slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
- Salt and freshly ground pepper to taste
- 1tablespoon grated fresh ginger
- 2sprigs fresh thyme or ½ teaspoon dried
- 1bay leaf
- 1whole clove
- ½cup dry red wine
- 1teaspoon balsamic vinegar
- 2teaspoons honey
- 1tablespoon olive oil
- 2tablespoons finely chopped shallots
- 2tablespoons butter
Nutritional analysis per serving (4 servings)
363 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
- Step 2
Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Step 3
Drain the pork medallions and pat dry. Reserve the marinade.
- Step 4
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
- Step 5
In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to ¾ of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.
Private Notes
Comments
I kind of think maybe the recipe has a typo where it says pork loin rather than tenderloin. I used loin, but after cutting three ounce portions flattening them would result in something closer to scallopini than medallions. Tenderloin, on the other hand, cut to 3 ounces and hammered would make sense for medallions. Either way, the loin cut fairly thin and trimmed to 3 ounces worked well and was plenty tender.
I have been making this since it was first in the New York Times 60-Minute Gourmet column many, many years ago. The only thing I have changed is make the full recipe of marinade for two so there is more sauce to the garlic mashed potatoes. I don’t bother to pound the boneless chops either. A family favorite!
As-is this is a truly scrumptious, easy main course. I like to use pork tenderloin since it's a little bit faster -- you can pound them out if you like with your fist and they seem to marinate slightly faster.
I also like to add some fresh ginger at the end and thicken the sauce slightly with a tablespoon or two of red wine/cornstarch mixture.
At the stage where the recipe adds shallots, I also added a chopped zucchini and some onions.
Really good. I used tenderloin because I had that, and added mushrooms and snow peas to the sauce for vegetable add-in. Turned out great.
Good. Need to double marinade/sauce.