Pork Tenderloin Medallions & Balsamic Reduction

I like to cook, a lot.  But I don’t know if there’s ever been a time when all four burners on my stove were turned on at the same time.  It finally happened last night.  And since I was trying to keep everything straight and make sure the timing came out, I only took 2 pictures.  I need an extra set of hands or a full time professional photographer.

This recipe is from Cooking Light, July 2011.

Substitutions made, noted below.

balsamic pork 1

Pork Tenderloin Medallions & Balsamic Reduction

with Grilled Peaches and Wild Rice Salad

1 tblsp oilve oil
1 tblsp minced shallots
1 garlic clove, minced
1 c balsamic vinegar
1 1/2 tsp sugar
1 tsp chopped fresh rosemary – I used dried
1 tsp Dijon mustard
1 lb pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp black pepper

Heat oil in a small saucepan over med-high heat.  Add shallots and garlic; saute 2  minutes.  Add vinegar and next 3 ingredients; cook until reduced to 1/2 c.

Heat a large skillet over med-high heat.  Coat pan with cooking spray.  Sprinkle pork with salt and pepper.  Place pork in pan; cook 2 minutes on each side.  Add balsamic reduction; cook 1 minute, turning pork to coat.

For the Grilled Peaches:
Heat a grill pan over med-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges.

For the Wild Rice Salad:
Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. (I did not use the fast cook rice, just regular white/wild rice mix.) Stir in 1/4 c chopped green onions, 2 tblsp chopped dried cherries (I used dried cranberries.) and 2 tblsp chopped pecans.


balsamic pork 2

cartoon-strawberry-9There’s a lot of flavor going on with these items, but it all blends together really well.  This dinner also serves beautifully, it’d be great for a small dinner party (everything is set to serve 4).  I’m a fan of balsamic, add in some garlic and I’m over the moon.  This is a new favorite in our house.

Crispy Pork Medallions

You know those days?  The days when you want to hit the reset button, or crawl back into bed until its over?  The days when nothing and everything is just awful.  I had one of those days recently.  Despite my day, I still wanted to get a good dinner on the table.  And the weirdest thing happened.  As I was prepping, measuring, cutting, the awful day just seemed to melt away.  I didn’t have to focus on my bad attitude or my disappointments, all I had to do was measure a half cup of bread crumbs.  Cooking saved my day.

This recipe is from Cooking Light, November 2011.

Substitutions noted below.

Crispy Pork Medallions 1

Crispy Pork Medallions

2 tblsp Dijon mustard
1 (1 lb) port tenderloin, trimmed and cut into 8 medallions
1/2 c panko (Japanese breadcrumbs)
1 tblsp chopped fresh thyme – I used dried
1 tblsp minced fresh parsley – I used dried
1/8 tsp salt
1/8 tsp black pepper
2 tblsp extra-virgin olive oil

Preheat oven to 450 degrees.

Rub mustard evenly over port medallions.  Combine panko, thyme, parsley, salt and pepper in a large bowl.  Dredge pork in panko mixture.  heat a large ovenproof skillet over med-high heat.  Add oil to pan; swirl to coat.  Add pork; saute 2 min or until golden brown.  Turn pork.  Place skillet in oven; bake at 450 for 8 minutes or until port reaches 145 degrees.  Let stand 3 minutes.

crispy pork medallions 3

cartoon-strawberry-9I didn’t cut my medallions evenly, so it took the bigger pieces a little longer to cook.  But husband and I both really enjoyed this recipe.  Tangy Dijon, crispy breadcrumbs, perfect combo.  This would also work well on chicken thighs or turkey cutlets.

Chipotle Pork Tacos

Oh Mexican food, how I love you so.  Growing up in California, I was surrounded by amazing Mexican food.  There are a couple of favorite spots I will do my best to hit any time I’m home, but living here in the south it’s hard to find really good Mexican food.

This recipe is from Cooking Light, April 2011.

Not substitutions were made.

chipotle pork tacos 2

Chipotle Pork Tacos

1 lb pork tenderloin, trimmed
1 1/2 tsp finely grated lime rind
1 tblsp fresh lime juice
2 tsp minced fresh oregano
1 tsp brown sugar
2 tsp chopped chipotle chile in adobo sauce
– this can be found in the international section of your supermarket. I had to buy whole chipotle in adobo, so I ran the chilies and sauce through the food processor, then froze what I didn’t need for this recipe in an ice cube tray – approx 1 tblsp per cube
2 tsp minced garlic
1/4 tsp salt
Cooking Spray
1 cup thinly sliced shallots
2 tsp olive oil
6-inch tortillas
reduced fat sour cream
Chopped cilantro (optional)

Place the pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet.  Remove plastic wrap.  Cut pork into thin strips.  Combine pork, lime rind and next 6 ingredients (through salt).

Heat a large nonstick skillet over med-high heat.  Coat pan with cooking spray.  Add shallots to pan; saute for 4 minutes or until tender.  Place shallots in a large bowl.  Add oil to pan.  Add pork; saute for 3 minutes or until no longer pink.  Add pork to shallots.

Warm tortillas according to the package directions.  Spoon 1/3 c pork mixture onto each tortilla, and top each tortilla with sour cream and cilantro (optional).  (It’s so optional that I forgot to put the sour cream on husband’s tacos…)  

chipotle pork tacos 3

cartoon-strawberry-9The lightness of the pork and the spicy of the chipotle was a wonderful mix, and we added some refried black beans – YUMMO!  We enjoyed our tacos and used the leftovers for some amazing nachos the next night!