Zesty Pork Medallions

    30 minutes

    Pan fried pork medallions are served with a zesty vinaigrette of red wine vinegar, port and cayenne pepper. Serve with crusty bread.

    43 people made this

    Serves: 4 

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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat 2 tablespoons olive oil in a large heavy frying pan over high heat. Pan-fry pork until evenly browned on both sides and cooked to desired taste. Transfer to a bowl, and sprinkle with coriander and garlic; keep warm.
    2. Dressing: In a small bowl, combine the olive oil, vinegar and port. Season with salt, black pepper and cayenne. Whisk until consistency is creamy. Pour over cooked pork, and serve immediately.

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    Reviews in English (37)


    Something else. I give it a four because although the sauce is a very nice blend of flavour, I had to make some changes to intensify the taste of it in the pork. First, I cooked the pork with the garlic and coriander until it's half done. Then, after taking the pork out of the frypan, I poured in the sauce, and reduced it until thick. I then tossed the pork in the sauce and cooked it through. We ate the pork wrapped in lettuce leaves and the texture complimented each other well. It's a five after the modifications.  -  29 Sep 2008


    Used different ingredients. 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 flavour. It is just the right amount. I did add some mushrooms and a bit of green onion to colour it up a bit. I will definately be making this one again. Thanks for posting.  -  29 Sep 2008


    Used different ingredients. The flavour 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 coriander (since I hate coriander... 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 flavour. 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.  -  29 Sep 2008