Name: Madison Park Pork Medallions
Yield: 4 servings
Ingredients: 1 (1 lb) pork tenderloin, cut into 8 equal pieces; 1/3 cup red wine; 1/3 cup chicken stock; 2 tablespoons Dijon mustard; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon mustard seeds; 2 garlic cloves, minced; 1 teaspoon ground cumin; 2 teaspoons Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/8 teaspoon crushed red pepper flakes; 4 tablespoons butter, cold; 2 tablespoons fresh chives, chopped

Servings: 4 persons

1 (1 lb) pork tenderloin, cut into 8 equal pieces
1/3 cup red wine
1/3 cup chicken stock
2 tablespoons Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon mustard seeds
2 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
4 tablespoons butter, cold
2 tablespoons fresh chives, chopped

1
Place the pork slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except the butter and chives. Pour the marinade over the meat; cover and marinate in the refrigerator 2 hours.
2
Preheat the oven to broil. Remove the pork slices from the marinade and place on an oiled broiler pan. Pour the marinade into a small saucepan and bring to a boil over high heat.
3
Boil the marinade until reduced by half. Turn the heat down to low and swirl in butter a little at a time: do not allow sauce to boil after butter has been added.
4
Broil the pork slices 3 minutes per side. Transfer the pork to plates, allowing 2 slices per person. Spoon a little sauce over the pork and sprinkle with chives. Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Madison Park Pork Medallions

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