Tom Valenti'S One-Pot Meals: Pork Tenderloin Medallions Recipe Recipe

Name: Tom Valenti'S One-Pot Meals: Pork Tenderloin Medallions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins (about 1 pound each) , cut crosswise into 1 to 1 1/2-inch medallions; 3 cloves garlic. peeled and thinly sliced; 1/4 cup olive oil; 1 quart water; 4 large Spanish onions. peeled and cut into small dice; 2 cups cider vinegar; 1/4 cup light brown sugar; 1 1/2 cups tomato ketchup; 1/4 cup molasses; 1/4 cup chipotle chiles in adobo, pureed in a blender; 4 teaspoons Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon cumin seeds; Coarse salt; Freshly ground black pepper

Servings: persons

2 pork tenderloins (about 1 pound each) , cut crosswise into 1 to 1 1/2-inch medallions
3 cloves garlic. peeled and thinly sliced
1/4 cup olive oil
1 quart water
4 large Spanish onions. peeled and cut into small dice
2 cups cider vinegar
1/4 cup light brown sugar
1 1/2 cups tomato ketchup
1/4 cup molasses
1/4 cup chipotle chiles in adobo, pureed in a blender
4 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon cumin seeds
Coarse salt
Freshly ground black pepper

1
Put the pork medallions in a baking dish. Scatter the garlic slices over the pork and drizzle with the olive oil. Cover; let marinate in the refrigerator for 2 to 3 hours.
2
Bring the water to a boil in a large, heavy-bottomed pot over high heat. Add the onions, and boil until tender, 2 to 3 minutes. Remove onions with a slotted spoon; discard.
3
Gradually stir the vinegar and brown sugar into the boiling water; let boil for 5 minutes. Stir in the ketchup, molasses, chipotle puree, Worcestershire sauce, Tabasco sauce, and cumin seeds. Remove the pot from the heat. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
4
Remove the pork medallions from the refrigerator and let come to room temperature. Set aside half of sauce. Prepare an outdoor grill for grilling.
5
Brush off the garlic slices and excess oil from pork medallions, season them on both sides with salt and pepper, and place them on the grate over the hottest part of the grill. Grill, basting with the remaining half of the barbecue sauce, for about 5 minutes on each side.
6
To serve, place 1 pork portion on each of 4 plates and serve the reserved barbecue sauce alongside.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 2 pork tenderloins (about 1 pound each) , cut crosswise into 1 to 1 1/2-inch medallions, 3 cloves garlic. peeled and thinly sliced, 1/4 cup olive oil, 1 quart water, and more.

Yes, Tom Valenti'S One-Pot Meals: Pork Tenderloin Medallions Recipe 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.

Tom Valenti'S One-Pot Meals: Pork Tenderloin Medallions Recipe

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