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Recipe of the Week: Herb-Crusted Pork Medallion with Balsamic Glaze

July 18, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

I love to prepare pork tenderloin for dinner. So easy and versatile, it pairs well with any vegetables making dinner preparation easier than making reservations at your favorite restaurant. I recently made this dish for a friend's birthday party celebration at my house in Cleveland. I served it with oven roasted fingerling potatoes and fresh asparagus. It was a big hit with all of the guests. Serves eight. (Chef tip: Make sure you remove the tough silver skin from the tenderloin using a sharp paring knife.)

2 pounds pork tenderloin, cut into medallions

2 tablespoons extra virgin olive oil

Article Photos

Loretta Paganini

Herb crust:

Salt and pepper

1/4 cup Dijon style mustard

3 tablespoons fresh rosemary, minced

1 tablespoon fresh thyme, minced

1/4 cup fresh parsley, minced

1/2 teaspoon fresh sage, minced

1/4 cup dry white wine

1/2 cup defatted chicken stock

Preheat oven to 400F. Combine herbs in a wide, flat bowl and set aside.

Sprinkle the pork medallions with salt and pepper. Brush pork with mustard to coat evenly. Roll mustard-covered pork in herb mixture, pressing to ensure that herbs cover pork evenly.

Heat a saut pan over medium-high heat. Add olive oil and brown pork on all sides.

Once browned, place in a roasting pan. Deglaze saut pan with wine and chicken stock. Pour sauce mixture over pork in the roasting pan and bake until an internal temperature of 145F is reached. Depending on how thick your pork medallions are this could take anywhere from 10-15 minutes. Serve with balsamic glaze.

Balsamic glaze:

(makes about 1/4 cup)

1 teaspoon acacia honey

1/2 cup balsamic vinegar

Whisk honey and vinegar together in small sauce pan. Reduce by about half, until it just begins to thicken. Glaze will get thicker as it cools.

 
 

 

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