Medallions Of Pork Tenderloin With Creamy Guajillo Sauce – a delicious recipe with guajillo chiles, butter, olive oil, pepper, pork tenderloin, red wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.
2
Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.
3
In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.
4
Remove the meat from the pan to a warm plate.
5
Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.
6
Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.
7
Serve immediately.
675
kcal
Calories
52
g
Fat
2
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 guajillo chiles, 1 tablespoon butter, 1 tablespoon olive oil, pepper Sal and, and more.
Yes, Medallions Of Pork Tenderloin With Creamy Guajillo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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