We’ve been eating a lot of pork lately. I’m not sure if it’s a phase or simply because pork is yummy. I had planned to test a new pork recipe for tonight – Pork Medallions in a Marsala Wine reduction sauce. However; the universe had other plans. When shopping for the pork filet, the meat case was empty – not a tenderloin to be had – unless I went with one of the Hormel “flavored” pork loins. There were three to choose from – Mesquite; Teriyaki or Lemon-Garlic. Hum, none of those would do – not in a Marsala Wine reduction sauce. Time to punt – with a few changes (change the wine; skip the dredging in flour step; add a little butter to the sauce) I adapted the Marsala recipe to create Lemon-Garlic Pork Medallions in a White Wine-Butter Sauce. The result was a hit with the family. Best of all; these flavorful medallions cooked up in no time at all, making this an easy week night meal.
Lemon-Garlic Pork Medallions in White Wine-Butter Sauce
1 lb Hormel Lemon-Garlic Pork Tenderloin
2 tablespoons Olive Oil
2 garlic cloves, pressed
2 garlic cloves, minced
3/4 cup White wine
1/4 Cup Red Onion, chopped
1 Tablespoon Butter
Slice pork filet into 1/2-inch thick medallions. Set aside until ready to cook.
Heat oil in a skillet over medium-high heat. Add Pork Medallions and cook until nicely browned; about 3 minutes per side.
Remove pork from skillet. Reduce heat to medium. Press garlic into the now empty skillet, sauté about 30 seconds or just until fragrant.
Add wine and onions to the pan. Bring to a boil over medium heat. Return pork to pan, cover and cook about 5 minutes. Turn pork, add butter, cover and continue to cook about 5 minutes longer or until no longer pink.
Transfer Medallions to plates, spoon sauce over pork and serve.
Please be kind, let me know if you “like” what you see – and your feedback is always welcome.
Happy cooking everyone!
Welcome to Rosemarie's Kitchen 