Pork Medallions with Red Wine Sauce
It was Gammy’s birthday and she really likes pork tenderloins. So, guess what… Yup. I usually make Pork Tenderloin Marsala or Pork Tenderloin Parmesan for her. But, for this birthday I dreamed up these Pork Medallions in Red Wine Sauce. Gammy really liked them and they got me some brownie points. Until my next screw up that is.
“I use a lot of artificial sweetener, especially when I’m talking to my boss”
They definitely qualified for our – that is YOUR quick and easy standards. I didn’t chop up any veggies and didn’t bread the medallions so all you have to do is fry the medallions in a skillet then thicken up some red wine – I always have some wine on hand when I’m cooking. Like that old quip, “Sometimes I even put some in the food”.
The How To
Put a skillet on at medium high and eyeball enough olive oil to cover the bottom. While the pan is heating up slice the pork tenderloin crosswise, like you were slicing a loaf of bread, into 3/4″ to 1″ thick slices .
Black pepper and garlic powder both sides and put the slices into the skillet.
Cook them 2-3 minutes a side or until they read 145° on a meat thermometer. Put them aside in a dish and set the dish an idle burner on your stove or in your oven set at a keep warm setting or 200°.
Reduce the heat on the skillet to medium and add the red wine with the butter, dried basil and the dried parsley. Whisk it all together and let it simmer and reduce until it has thickened to how you like it. Or, whisk up a little corn starch in a little water and whisk that into the wine to thicken it up right away. Go slow adding the cornstarch mix into the wine and whisk it into the wine as you add it because the cornstarch thickens up the wine real quickly.
Put the medallions on the serving plates and top with the wine sauce and some grated parmesan. Then serve them up for you and your special someone or two or three or,,,,,,,,,
Pork Tenderloin Medallions
Equipment
- skillet
Ingredients
- 1 1 lb. (appx) Pork Tenderloin
- 1 teaspoon ground black pepper
- 1 teaspoon Garlic powder
- 1 1/2 cups red wine
- 1 tbsp. Butter
- 1 teaspoon corn starch optional
- grated oarmesan cheese for serving
Instructions
- Put a skillet on at medium high and eyeball enough olive oil to cover the bottom. While the pan is heating up slice the pork tenderloin crosswise, like you were slicing a loaf of bread, into 3/4" to 1" thick slices . Black pepper and garlic powder both sides and put the medallions into the skillet.Cook them 2-3 minutes a side or until they read 145° on a meat thermometer. Put them aside in a dish and put the dish an idle burner on your stove or in your oven set at a keep warm setting or 200°.
- Reduce the heat on the skillet to medium and add the red wine with the butter, dried basil and the dried parsley. Whisk it all together and let it simmer and reduce until it has thickened to how you like it. Or, whisk up a little corn starch in a little water and whisk that into the wine to thicken it up right away. Go slow adding the cornstarch mix into the wine and whisk it into the wine as you add it because the cornstarch thickens up the wine real quickly.
- Put the medallions on the serving plates and top with the wine sauce and some grated parmesan. Then serve them up for you and your special someone or two or three or,,,,,,,,,
