Pork Tenderloin Medallions With Port Wine Balsamic Reduction

tenderloinPork Tenderloin Medallions With Port Wine Balsamic Reduction

This pork tenderloin recipe is bursting with flavor, and goes together quickly, using only a few simple igredients. If you want to speed things up, you can omit the marinade, and simply season the medallions with a little bit of salt and pepper. If you have the time, though, the marinade adds a lot of flavor to the pork.


1 pork tenderloin, about 12-16 oz.

1/2 cup vegetable oil

1/4 cup worcestershire sauce

2 teaspoons salt

2 cloves garlic, smashed and peeled

1 sprig fresh rosemary

1/4 cup port wine

1/4 cup balsamic vinegar


Slice the pork tenderloin into 1 inch thick medallions.

In a medium bowl, combine the oil, worcestershire sauce, salt, garlic cloves, and rosemary. Pour the marinade into a resealable bag, place the pork into the bag with the marinade, . Marinate for 1 hour, turning the bag over a couple of times to marinate evenly.

Heat a large skillet over medium high heat.

Remove the pork medallions from the marinade, and pat dry. Press down on the medallions with the heel of your hand, to flatten them to about 1/2 inch thick. Add the pork medallions to the hot pan, and cook for 1 1/2 to 2 minutes per side. Remove the pork from the pan, and set aside to rest.

Pour the wine and the balsamic vinegar into the pan, and reduce the heat to medium. Cook the sauce over medium heat, stirring occasionally for about 3-5 minutes, until the sauce has thickened.

Pour the sauce over the pork and serve.

Serves 2-3

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