Pork Medallions with Onion Marmalade Recipe

Name: Pork Medallions with Onion Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium white onions, finely chopped; 6 tablespoons unsalted butter; 2/3 cup sugar; 3/4 cup plus 1/3 cup dry red wine; 3/4 cup raspberry vinegar; Salt; Eight 4-ounce pork loin medallions; Freshly ground pepper; 1 teaspoon minced rosemary; 8 very thin slices of pancetta; 2 tablespoons pure olive oil; 8 garlic cloves; 1/4 cup balsamic vinegar; 1 1/2 cups beef stock

Servings: persons

2 medium white onions, finely chopped
6 tablespoons unsalted butter
2/3 cup sugar
3/4 cup plus 1/3 cup dry red wine
3/4 cup raspberry vinegar
Salt
Eight 4-ounce pork loin medallions
Freshly ground pepper
1 teaspoon minced rosemary
8 very thin slices of pancetta
2 tablespoons pure olive oil
8 garlic cloves
1/4 cup balsamic vinegar
1 1/2 cups beef stock

1
In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes.
2
Add 3/4 cup of the wine along with the raspberry vinegar and boil until the liquid is syrupy, 8 minutes.
3
Season with salt.
4
Meanwhile, season the pork with salt and pepper; sprinkle with the rosemary.
5
Top each medallion with a slice of pancetta and tie together with string.
6
In a skillet, heat the oil and garlic.
7
Add the pork, pancetta side down, and cook over moderately high heat until browned, 3 minutes.
8
Reduce the heat to moderate, turn the medallions and cook until just cooked through, 3 minutes.
9
Transfer to a platter and tent with foil.
10
Discard the garlic.
11
Add the remaining 1/3 cup of wine and the balsamic vinegar to the skillet and boil, scraping up the browned bits, until reduced by half, 2 minutes.
12
Add the stock and simmer until reduced to 2/3 cup, 5 minutes.
13
Stir in any pork juices and season with salt and pepper.
14
Remove the string and set the pork on plates.
15
Serve with the onion marmalade and sauce.

678

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium white onions, finely chopped, 6 tablespoons unsalted butter, 2/3 cup sugar, 3/4 cup plus 1/3 cup dry red wine, and more.

Yes, Pork Medallions with Onion Marmalade 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.

That's it — enjoy your meal!

Pork Medallions with Onion Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions