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