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    You are in: Home / Recipes / Pork Medallions With Sweet and Sour Pan Sauce Recipe
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    Pork Medallions With Sweet and Sour Pan Sauce

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    DrGaellon's Note:

    After a recipe from Cook's Illustrated.

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    Ingredients:

    Serves: 3

    Yield:

    tenderl ...

    Units: US | Metric

    Directions:

    1. 1
      Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
    2. 2
      Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
    3. 3
      Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
    4. 4
      Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
    5. 5
      Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

    Ratings & Reviews:

    • on July 12, 2008

      55

      This was excellent! My husband said it was a better meal than at a restaurant. As I didn't have sherry I used dry white wine. There is just the right amount of "bite" to this dish. I served with baked potato and green beans. Might try a different starch next time.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Medallions With Sweet and Sour Pan Sauce

    Serving Size: 1 (299 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 480.0
     
    Calories from Fat 198
    41%
    Total Fat 22.0 g
    33%
    Saturated Fat 4.8 g
    24%
    Cholesterol 99.7 mg
    33%
    Sodium 870.8 mg
    36%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 12.5 g
    50%
    Protein 32.7 g
    65%

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