Mediterranean pork medallions

    Mediterranean pork medallions

    (38)
    10saves
    30min


    42 people made this

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

    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (41)

    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)

    Write a review

    Click on stars to rate