PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE
Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 17m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 15
Steps:
- Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
- Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
- Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7
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FS Lover
[email protected]I wouldn't recommend this recipe. It was a waste of time and ingredients.
Arshad Mehmood
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
goomy shart
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less chili sauce.
Atieno Okoth
[email protected]The sauce was a bit too thick for my taste. I would recommend adding more water or broth.
Mdanikalam
[email protected]I found the pork to be a bit dry. I would recommend cooking it for a shorter amount of time.
Nko Stock
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less sugar in the sauce.
Samantha Gutierrez
[email protected]I followed the recipe exactly and the dish turned out great! The pork was tender and juicy, and the sauce was flavorful and tangy. I will definitely be making this again.
Steve Maina
[email protected]This was a great recipe! The pork was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to others.
Konnor Simmons
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The pork is always tender and juicy, and the sauce is the perfect balance of sweet and sour.
Umar Au
[email protected]I've made this dish several times now and it's always a hit. The pork is always cooked perfectly and the sauce is delicious.
Khan GG
[email protected]This recipe was easy to follow and the results were amazing! The pork was tender and juicy, and the sauce was flavorful and tangy. I will definitely be making this again.
Arif Zwak
[email protected]I'm not a huge fan of pork, but I really enjoyed this dish. The sauce was amazing and the pork was cooked perfectly.
Shevon Mark
[email protected]I made this dish for my family and they all loved it! The sauce was especially a hit.
Abu Rashid
[email protected]This dish was absolutely delicious! The pork medallions were cooked to perfection and the sweet and sour pan sauce was the perfect complement. I will definitely be making this again.