Succulent Wine Basted Pork Medallions Recipe
Are you looking for a new pork recipe that will please your entire family? Look no further than this Wine Basted Pork Medallions recipe! With its combination of tender pork medallions, savory mushroom gravy, and rich dry red wine sauce, this dish is sure to be a hit at any dinner table.
Using high-quality ingredients such as extra virgin olive oil, fresh thyme, and kosher salt, this easy pork recipe elevates the classic meat dish to new heights. The braised pork tenderloin medallions are seared to perfection and then simmered in a flavorful wine sauce until they are juicy and tender.
But what really sets this dish apart is the delicious mushroom gravy that is poured over the medallions. Made with fresh mushrooms, butter, and marsala wine, it adds an earthy richness that perfectly complements the pork.
Whether you’re hosting a dinner party or just looking for a tasty weeknight meal, this Wine Basted Pork Medallions recipe is sure to become a beloved favorite. So grab some boneless pork tenderloin and red wine, and let’s get cooking!
Why You’ll Love This Recipe
This wine basted pork medallions recipe is perfect for your next family dinner or even a special occasion. Not only is it easy to make, but it’s also packed with flavors that will satisfy your taste buds.
The dish features tender pork medallions that are marinated in a dry marsala wine, which pairs perfectly with the savory mushroom gravy. The addition of fresh thyme and butter elevate the flavors, making each bite delectable.
The ingredients for this recipe are simple and easy to find. You’ll need extra virgin olive oil, kosher salt, flour, garlic powder, fresh mushrooms, pork tenderloin medallions, and dry red wine. These ingredients can be found at any local grocery store, making this recipe cost-effective and accessible.
The best part about this recipe is its versatility. You can easily swap out the pork tenderloin medallions for boneless pork chops or even sliced pork. Additionally, you can make substitutions or variations to the wine sauce by adding dijon mustard or tomato sauce.
But what makes this recipe stand out from other pork recipes is its rich flavor and ease of cooking. The wine braised pork provides a depth of flavor that cannot be replicated by any other technique. The tenderloin medallions effortlessly absorb the flavors from the marinade and the savory mushroom gravy ties everything together into one perfect bite.
In conclusion, this wine basted pork medallions recipe is a must-try for all foodies out there. It’s easy to make yet sophisticated enough to impress your loved ones on special occasions. The variety of substitutions and variations allows you to customize the dish according to your liking. Don’t miss out on the opportunity to indulge in this mouthwatering meal tonight!
Ingredient List
Here are the ingredients you’ll need to make this delicious and easy wine basted pork medallions recipe:
- 1 pound 1 1/2-inch-thick pork tenderloin, sliced into 3/4-inch-thick medallions
- Kosher salt and freshly ground black pepper
- 2 tablespoons of flour
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of butter
- 1 teaspoon of garlic powder
- 2 garlic cloves, minced
- 1/4 cup dry marsala wine (or red wine or white wine)
- 1/4 cup chicken broth or beef broth
- 1/2 cup sliced fresh mushrooms (optional)
- Fresh thyme for garnish (optional)
Note: You can use pork chops or boneless pork stew meat instead of pork tenderloin medallions in this recipe. If you prefer, you can also substitute marsala wine with dry red wine for a more robust flavor. Also, feel free to add any other vegetables you like, such as apples or tomatoes, to create unique variations of this dish.
The Recipe How-To
Once you’ve gathered all the ingredients, it’s time to start making the wine-basted pork medallions! Here’s how you can make this recipe:
Step 1: Prepare the Pork
Begin by preheating your oven to 375 degrees F (190 degrees C). Then, prepare a 9×13 inch baking dish by brushing it with some extra virgin olive oil.
Next, using a sharp knife, cut a pork tenderloin into 3/4 inch thick rounds, which should yield about eight to ten pork medallions. Season each piece with some kosher salt and pepper.
Step 2: Cook the Pork
Heat up some butter and extra virgin olive oil in a skillet over medium-high heat. When it’s hot, add the pork medallions in batches, making sure not to overcrowd them. Cook each side until golden brown and crispy, which should take about 3-4 minutes per side. Once done, transfer them onto the prepared baking dish.
Step 3: Make the Wine Sauce
Using the same skillet, add some fresh thyme and fresh mushrooms until they are softened. Add in a couple tablespoons of flour, stirring constantly for one minute so that it forms a thick paste.
Reduce the heat to medium-low and pour in 1/2 cup of marsala wine into the skillet. Use a wooden spoon to scrape up any browned bits on the bottom of the pan. Pour in 1/4 cup of dry red wine and 1/4 cup of beef or chicken broth.
Add in two crushed garlic cloves, 1 teaspoon of garlic powder if desired, and bring everything to a simmer. Cook until the sauce has reduced by half, then pour it over the pork medallions evenly.
Step 4: Bake the Dish
Cover the baking dish tightly with aluminium foil and place it in the preheated oven to cook for 18-20 minutes. Remove the foil from the dish then continue to bake for an additional 5-7 minutes until the pork medallions are no longer pink inside and are fully cooked.
Serve warm with the wine sauce poured over each pork medallion. Enjoy a delicious wine-basted pork medallions recipe that everyone will enjoy!
Substitutions and Variations
This wine-basted pork medallions recipe is very adaptable to substitutions and variations. You can make it your own by experimenting with different ingredients, depending on your preferences and what you have in your pantry. Here are some ideas:
– Meat substitutes: Instead of using pork tenderloin medallions, you can make this recipe with other cuts of pork, such as boneless pork chops or even a boneless pork roast that has been sliced into medallions. If you prefer a non-pork option, you can use chicken breast or turkey tenderloin medallions and adjust the cooking time accordingly.
– Wine substitutes: The dry Marsala wine gives this dish its distinctive flavor, but you can also use other types of wine for variation. For example, a red wine braised pork tenderloin medallions recipe would be equally delicious, and you could experiment with different types of red wine based on your taste preference. You could also try using white wine for a more subtle flavor and pairing it with cream sauce recipes.
– Mushroom variations: Fresh mushrooms add an earthy flavor to the dish that complements the wine sauce well. However, if you don’t have fresh mushrooms or don’t like them, you can substitute them with canned mushrooms or omit them altogether.
– Herb substitutions: Fresh thyme is called for in this recipe but if it is not available, you can substitute with dried thyme instead. In addition to thyme, rosemary is another herb that pairs well with pork dishes like this one.
– Serving suggestions: The recipe suggests serving the pork medallions with mushroom gravy and sidedishes like roasted vegetables or mashed potatoes. However, a fruity cherry sauce will complement the flavors in the dish while adding sweetness that cuts through the richness of the sauce. Apple slices cooked in butter until they’re soft are traditionally served alongside braised pork in Italy so you could try that too.
Overall, this recipe is very versatile and can be customized to your liking. With every variation you make, the flavors become more distinct and personalized, so do not be afraid to experiment with different ingredients to achieve the perfect combination.
Serving and Pairing
These wine basted pork medallions are great for family dinners or entertaining guests, and there are many pairing options to bring out the best in this delightful dish.
For sides, I would suggest roasted root vegetables, such as carrots or parsnips, or a simple green salad with a vinaigrette dressing. Another option would be an herbaceous risotto, which is always a great complement to pork tenderloin.
As for wine pairings, a dry red wine like Cabernet Sauvignon or Merlot would be a classic choice. Or, if you want to stay within the Marsala theme, try serving this with a chilled glass of dry Marsala wine to bring out the dish’s bold flavor.
Overall, these pork medallions with their rich and savory wine sauce pairs well with an array of sides and drinks; choose whatever appeals to your palate and get ready to enjoy!
Make-Ahead, Storing and Reheating
If you’re looking for an easy pork tenderloin recipe that you can make ahead of time, these wine basted pork medallions are perfect. Not only can you prepare them hours beforehand, but they also reheat beautifully.
To make these pork medallions ahead of time, follow the recipe instructions until you get to the point where the medallions are seared and placed in a baking dish. Then, cover the dish with foil or plastic wrap and place it in the refrigerator for up to 24 hours before making the wine sauce.
Once you’re ready to finish the recipe, simply whip up the wine sauce according to the recipe instructions and pour it over the seared pork medallions. Cover with foil and finish cooking in the oven.
If you have leftover pork medallions with mushroom gravy, you can store them in an airtight container in the refrigerator for up to three days. To reheat them, place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in the microwave until warm. Alternatively, you can reheat them in a 350°F oven for 10-15 minutes.
When it comes to serving and pairing these wine basted pork medallions, they’re delicious on their own or accompanied by a side dish like roasted vegetables or mashed potatoes. And if you have any leftover sauce, it’s perfect for spooning over chicken or steak dishes as well.
Tips for Perfect Results
To ensure perfect results when making wine-basted pork medallions, here are some helpful tips to keep in mind.
First, when selecting the pork tenderloin, look for one that is firm and pink in color. It should not have any discoloration or an unpleasant smell. It’s best if you buy it fresh from the deli or butcher shop instead of pre-packaged ones.
Next, slice the pork tenderloin into 1/4 -inch thick medallions. You can also ask your deli or butcher shop to do this for you if you prefer. Pounding them to about 3/4 inch thick will help make them more tender and easier to cook through.
When sauteing the pork medallions in a pan, use a high-quality pan with a heavy bottom over medium-high heat. Always make sure that the pan is fully hot before adding the pork medallions. This will ensure that they develop a golden-brown crust on both sides without becoming dry.
Season the pork medallions with kosher salt and freshly ground black pepper to enhance their natural flavors. For extra flavor, mix garlic powder with flour and coat each piece of medallion with the mixture before browning.
To create a delicious wine sauce, deglaze the pan with white or red dry wine, dry marsala wine, chicken broth, or beef broth before adding sliced fresh mushrooms, thyme, and butter. Reduce the sauce until thick and serve over the pork medallions.
Lastly, keep in mind that every oven performs differently. Check on your meat often while baking to avoid overcooking it. Once it reaches an internal temperature of 145°F (63°C), it’s ready to be enjoyed!
By following these tips and tricks, you’ll be able to create a succulent and flavorful wine-basted pork medallion dish that everyone will love.
Bottom Line
In conclusion, the Wine Basted Pork Medallions recipe is an easy-to-make and delicious dish that can be enjoyed any time of the year. It’s perfect for a special occasion or a cozy dinner at home. With this recipe, you can elevate your pork tenderloin medallions with a flavorful wine sauce and mushroom gravy.
Moreover, this dish can easily be paired with a variety of sides like roasted vegetables, mashed potatoes or creamy polenta. You can also enjoy it with a glass of red wine or dry marsala to complement the flavors.
So, what are you waiting for? Gather all the ingredients 1 1 2 inch thick pork tenderloin medallions, kosher salt, black pepper, flour, butter, extra virgin olive oil, fresh thyme, garlic cloves and dry red wine; and try out this amazing recipe today.
You won’t be disappointed by the tantalizing aroma that fills your kitchen while cooking these pork medallions mushroom gravy. Not only that, but you’ll also impress your family and friends by serving this delicious meal.
In conclusion, this wine-basted pork medallions recipe is one of the best pork tenderloin recipes that you’ll come across. Explore different variations such as mushroom wine sauce or dry red wine braised pork tenderloin for even more fantastic results. What are you waiting for? Give it a go!
Wine Basted Pork Medallions Recipe
Ingredients
- 1 1/2 lbs pork tenderloin
- 1/8 cup flour
- 1/4 teaspoon kosher salt
- 2 tablespoons butter
- 1/2 lb fresh mushrooms
- 1 1/4 cups dry marsala wine
- 2 teaspoons fresh thyme
- 1 teaspoon beef bouillon
- 1 tablespoon extra virgin olive oil
Instructions
- Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.
- Cut Tenderloin into 1/2" Medallions.
- Combine Flour and salt and coat Medallions.
- Sauté Cut Up Mushrooms in the Olive Oil until Tender - Set aside.
- Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.
- De-glaze Pan with the Wine.
- Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.
- Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.
Add Your Own Notes
Nutrition
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