Medallions of Pork with Red-Wine Sauce
Submitted by lazyganttranch
Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minThis is French bistro cooking translated for home kitchens. Pork loin slices get pounded thin, then marinate briefly in red wine, fresh ginger, balsamic vinegar, honey, thyme, bay leaf, and a whole clove. Ten minutes is all the marinade needs since the medallions are thin enough to absorb flavor quickly.
The cooking moves fast. Dried medallions sear over medium-high heat for about 5 minutes per side, building a golden crust, then finish with 2 more minutes on reduced heat to cook through without drying out. The meat comes out and the pan sauce begins.
Chopped shallots wilt in the pork drippings, then the reserved marinade goes in, scraping up every bit of fond from the bottom of the skillet. Reduced by a quarter, then cold butter swirled in off the heat creates a glossy, emulsified sauce that clings to each medallion. That butter swirl at the end (called monter au beurre in French kitchens) transforms a thin pan sauce into something silky and rich.
Chef Tips
- Pound the medallions lightly for even thickness. Uneven pieces cook unevenly
- Pat the marinated pork completely dry before searing. Wet meat steams instead of browning
- Reduce the sauce before adding the butter. Butter in a thin liquid won’t emulsify properly
- Swirl the butter in off the heat. Direct heat breaks the emulsion into a greasy, separated mess
Variations
- Use chicken breast pounded thin for a poultry version of the same dish
- Add a tablespoon of Dijon mustard to the sauce for a sharper, more complex finish
- Swap red wine for port for a sweeter, more concentrated sauce
Ingredients
Directions
Place pork slices on a flat surface.
Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well.
Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes.
Drain the pork medallions and pat dry. Reserve marinate.
Place meat in a single layer in skillet in the hot oil.
Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat.
Reduce heat and cook meat for 2 minutes more.
Transfer meat to a dish and keep warm.
In skillet add the shallots and cook stirring until wilted.
Add the reserved marinate and cook, stirring and scraping the botton.
Cook until marinate is reduced to ¾ its original amount.
Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving.
Comments
