Zesty Pork Medallions
Pan fried pork medallions are served with a zesty vinaigrette of red wine vinegar, port and cayenne pepper. Serve with crusty bread.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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 and Ratings
Global Ratings:
(38)
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