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This is a fantastic recipe. I chose to grill the meat over wood charcoal. I simply basted the meat with a little olive oil to keep it from sticking. Below are some changes I'll make next time I make this, which will be soon.<br/><br/>These are the changes I would make to the recipe.<br/><br/>Reduce the amount of thyme by about a 1/4, you can always add more if you wish. <br/><br/>The sauce, even though it reduced a lot, was still to thin for my taste. I would like it to cling to the meat a little more. I would make a thickener out of corn starch and the wine. Don't use water as that will dilute the sauce.<br/><br/>We skewered the medallions through prosciutto where the two ends met to hold the prosciutto on during the grilling process, this also made it easier to turn them on the grill. The wood flavor during the grilling added a real nice flavor to the dish.

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Gary R. October 03, 2014

Truly wonderful sauce for the pork! I did use 2 tbs of balsamico and there was enough of the sauce for two tenderloins.

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rosslare June 08, 2012

This was a great dish. A lovely fruity sauce that was not too sweet and went extremely well with the garlic mashed potatoes I made as a side. Definitely a keeper.

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thomasspieker April 10, 2010
Pork Medallions With Fig & Port Wine Sauce