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Pork tenderloin medallion suggestions
Posted on 5/12/12 at 2:35 pm
Posted on 5/12/12 at 2:35 pm
I'm hungry for pork tenderloin, but I know I don't want to roast it or grill it, so I'm going to go for a pan sear application. Anyone have some good suggestions on a good pan sauce to build for this?
I'm leaning toward trying a spicy marmalade reduction, but I can be swayed.
I'm leaning toward trying a spicy marmalade reduction, but I can be swayed.
5
Posted on 5/12/12 at 2:37 pm to TigerstuckinMS
don't have any suggestions. sorry...but that sounds delicious.
Posted on 5/12/12 at 2:45 pm to TigerstuckinMS
I like to make Grillades out of pork medallions.
Posted on 5/12/12 at 3:04 pm to TigerstuckinMS
I would dust them with a little flour and pan sauté with olive oil. Set medallions aside then deglaze pan with red wine. Add fresh blueberries and lemon zest. Reduce liquid a bit and thicken sauce with corn starch or a little butter. Plate medallions and ladle on sauce.
Posted on 5/12/12 at 3:05 pm to TigerstuckinMS
Treat it as medallions of beef tenderloin and do a Dianne style approach to them, or as a marsala of pork. Creamy liqour infused sauces guaranteed to make taste buds dance.
Posted on 5/12/12 at 3:59 pm to TigerstuckinMS
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