mamma g's pork medallions
Photo by The Culinary Nest
This is such a unique recipe because the pork is simmered in a sauce made of vermouth, white wine & orange juice. I’ve never cooked with vermouth so I was so intrigued to try it! It is a simple yet eloquent taste that I really enjoyed.
This recipe is laid on top of a bed of buttered orzo, but would be delicious with any pasta, grain or rice blend. I also loved having a crisp green veggie to enjoy with this dish. Snap peas, green beans, broccoli, asparagus… the list goes on and on. Take your pick!
Recipe by: Mamma Gregory (my wonderful mother-in-law)
MAKES
3-4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
INGREDIENTS
2lbs. pork tenderloin
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons unsalted butter
4-5 cloves garlic, minced
1/2 cup dry vermouth
1/2 cup dry white wine
1 cup orange juice
1 tablespoon flour (sub for gluten free flour if desired)
2 tablespoons water
Salt & pepper
Optional but recommended: orange zest & fresh dill for topping
METHOD
Trim the fat and sinew off the pork tenderloin (this makes the meat so tender). Dry the pork tenderloin with paper towel and cut the tenderloin into 1” thick slices.
Combine the ground mustard, salt & pepper in a small bowl. Lightly rub the mixture on both sides of the pork medallions.
In large heavy skillet over medium high heat, melt the butter. Add the pork medallions and sear on the first side about 3 minutes until browned. Turn the medallions over, add the minced garlic and sear on the other side for 2-3 minutes.
Add the vermouth, white wine and orange juice. Reduce the heat, cover and simmer for 6-8 minutes, or until the internal temp of the pork medallions is at 135˚F.
While the pork in simmering, whisk together the flour and water in a small bowl to create a paste. Once the medallions are removed, whisk the paste into the sauce mixture and continue to simmer for 5-8 minutes until the sauce thickens. Season with salt & pepper to your liking.
To serve, place the pork medallions over your favorite pasta, grain or rice and spoon the sauce mixture over the dish. Top with fresh dill and orange zest & enjoy!
