Mediterranean pork medallions

    (38)
    30 min

    Pork medallions are sautéed, then served in a zesty vinaigrette. Serve with a green salad and crusty bread.


    42 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 4 pork medallions
    • 2 cloves garlic, minced
    • 4 sprigs fresh coriander, chopped
    • 3 tablespoons olive oil
    • 4 tablespoons red wine vinegar
    • 2 tablespoons port wine
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 pinch cayenne pepper

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat 2 tablespoons olive oil in a large heavy frying pan over high heat. Sauté pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with coriander and garlic; keep warm.
    2. In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

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    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (37)

    by
    46

    Turned out really good. Pork was still juicy and tender...I really loved the mediterranean touch of that meal and those wonderful spices!!  -  28 Feb 2002  (Review from Allrecipes US | Canada)

    by
    31

    The flavor of the pork was wonderful. I served it over white rice and had steamed brocolli as the side dish. I used dried parsley instead of cilantro (since I hate cilantro... I know I'm crazy). I also used Vermouth instead or Port Wine. The steamed white rice didn't go very well with this dish as the marinade / sauce was very strong. Next time I will add the marinade / sauce to the pork while it is cooking and simmer it down. This should thicken the marinade / sauce considerably and give the pork even more flavor. I will also serve the pork inside of pita bread with tzatziki sauce. As the brocolli didn't fit well either, next time I will use red potatoes as the side dish.  -  22 Mar 2005  (Review from Allrecipes US | Canada)

    by
    26

    This is very similar to Thai Pork (on this site). I did like this recipe, although I did change a thing or two. I cut the pork in thin pieces instead of bite-sized. I also forgot to add the cayenne (didn't matter much) and it tasted really great. I love the red wine vinegar flavor. It is just the right amount. I did add some mushrooms and a bit of green onion to color it up a bit. I will definately be making this one again. Thanks for posting.  -  05 Jul 2003  (Review from Allrecipes US | Canada)

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