Medallions Of Pork With Red-Wine Sauce

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Servings: 4 Difficulty: Advanced
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Tender pork medallions pan-seared and finished with a rich, aromatic red wine reduction.
Medallions of Pork With Red-Wine Sauce recipe image
Medallions of Pork With Red-Wine Sauce recipe image
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Medallions Of Pork With Red-Wine Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 121.8

Description

This elegant yet approachable dish features tender pork loin medallions that are lightly pounded and marinated in a fragrant blend of red wine, ginger, and thyme. The pork is quickly seared to lock in juices, then served under a luxurious pan sauce made from the reserved marinade, shallots, and a swirl of butter. The result is a perfect balance of savory meat and a glossy, slightly sweet-tart sauce with deep wine notes. Ideal for a romantic dinner or a special weeknight meal, this recipe comes together in under an hour. It pairs beautifully with mashed potatoes, risotto, or crusty bread to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Trim excess fat from 8 slices of boneless pork loin, each about 3 oz, and place them on a flat surface.
  2. Lightly pound the pork slices with a meat mallet to even thickness, then sprinkle with salt and pepper.
  3. In a bowl, combine 1/2 cup red wine, 1 teaspoon balsamic vinegar, 2 teaspoons honey, 1 tablespoon olive oil, 2 tablespoons finely chopped shallots, 1 tablespoon freshly grated ginger, 1/2 teaspoon dried thyme (or 2 fresh sprigs), 1 whole clove, and 1 bay leaf.
  4. Place the pork slices in a shallow dish and pour the marinade mixture over them, ensuring they are fully coated.
  5. Let the pork marinate for 10 minutes to absorb the flavors.
  6. Remove the pork from the marinade and pat dry with paper towels; reserve the marinade liquid.
  7. Heat a large skillet over medium-high heat and add the olive oil from the marinade (or additional oil if needed).
  8. Place the pork medallions in a single layer in the hot skillet and cook for 5 minutes without moving them.
  9. Flip the medallions and cook for another 5 minutes until golden brown and cooked through.
  10. Reduce heat to medium and cook for 2 more minutes to ensure the center is no longer pink.
  11. Transfer the cooked pork to a plate and cover loosely with foil to keep warm.
  12. In the same skillet, add the chopped shallots from the marinade and saut&# 195;©, stirring constantly, until softened and wilted.
  13. Pour in the reserved marinade liquid, scraping up any browned bits from the bottom of the pan.
  14. Bring the sauce to a simmer and cook until reduced to about three-quarters of its original volume, approximately 3-5 minutes.
  15. Remove the pan from heat and swirl in 2 tablespoons of butter until melted and the sauce is glossy.
  16. Discard the bay leaf and thyme sprigs before spooning the sauce over the pork medallions.
  17. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 121.8kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.7g9%
Cholesterol 44.4mg15%
Sodium 34.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork medallions, red wine sauce, pork loin, pan seared pork, wine reduction, ginger pork, thyme marinade, quick dinner, elegant meal, pork recipes
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