Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, balsamic pork medalions. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
All Reviews for Pork Medallions with Balsamic Vinegar and Capers. This pork medallions recipe is one of our reader favorites because it is so easy and delicious, so I have updated it with process photos and a video. This special recipe tastes, gee, I don't know, about.
Balsamic pork medalions is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Balsamic pork medalions is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook balsamic pork medalions using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Balsamic pork medalions:
- Take 3 lb pork tenderloin, cut in half lengthwise
- Take 1/2 cup balsamic vinegar
- Get 1/4 cup olive oil
- Prepare 1 tsp dried rosemary
- Prepare 2 garlic cloves, minced
- Take 1/2 tsp pepper
- Make ready 1/2 tsp salt
- Prepare 1/3 cup balsamic vinegar
Succulent and flavorful pork medallions are seasoned with fresh rosemary and balsamic vinegar in this recipe. The herbaceous rosemary cuts through the usually thick flavor of the balsamic vinegar for. Pour into the pan and drop in a sprig of rosemary. Dredge the medallions in the seasoned flour and shake off the excess.
Instructions to make Balsamic pork medalions:
- In resealable bag, mix together 1/2 cup balsamic vinegar, olive oil, rosemary, garlic, salt, and pepper.
- Add the two pork tenderloin pieces and seal bag. Place on counter top for one hour, turning occasionally.
- Preheat oven to 325 and spray cookie sheet with non stick cooking spray.
- Place tenderloins on cookie sheet and roast about 45 minutes or until nearly done.
- Remove from oven and wrap in foil to rest. Meanwhile, boil remaining 1/3 cup vinegar until reduced by half, about 8 minutes.
- When vinegar is reduced, remove pork from foil and slice about 3/8" thick. Drizzle reduced vinegar over slices and serve.
In small bowl, beat egg; add oil and beat again. Author of the article: Juanita Ng. Marsala wine gives this simple pork tenderloin dish fabulous flavor. Crispy pork medallions and a moist interior pairs nicely with chutney. This dish is easy to make and the presentation is beautiful when topped with balsamic sauce.
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