PORK ESSENTIALS: MARINATED TENDERLOIN MEDALLIONS

Pork Essentials: Marinated Tenderloin Medallions image

Pork is such a versatile ingredient. From baking, to frying, to braising, to grilling, this baby does it all. This is not a difficult recipe to assemble, and the marinade gives the medallions a wonderfully savory taste. Laid on a bed of greens and drizzled with a simple pan sauce, this recipe is awesome. So, you ready......

Provided by Andy Anderson !

Categories Pork

Time 12h30m

Number Of Ingredients 18

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Ingredients

PLAN/PURCHASE
2 lb pork tenderloin
THE MARINADE
1/3 c olive oil, extra virgin
4 clove garlic, minced
1 tsp crushed red pepper flakes, or to taste
3 Tbsp lime juice, freshly squeezed
1/4 c orange juice, freshly squeezed
THE PAN SAUCE
3 slice bacon, diced
1/4 c fresh clover honey
1/4 c sushi vinegar
2 Tbsp water
2 Tbsp dijon mustard, i prefer grey poupon
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
salad greens, your choice

Steps:

1. PREP/PREPARE
2. THE MARINADE
3. Gather your Ingredients (mise en place).
4. Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
5. Cook until the garlic begins to soften, but not burn, about 6 - 8 minutes.
6. Remove from the heat, stir in the lime juice and orange juice.
7. Chef's Note:Allow the marinade to cool down to room temperature.
8. Cut the pork tenderloin into thick medallions.
9. Add them to a non-reactive bowl, or Ziploc bag.
10. Pour the cooled marinade over the pork.
11. Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
12. After the prescribed time, remove the pork from the refrigerator.
13. Add the diced bacon to a sauté pan over medium-low heat.
14. Allow the diced bacon to slowly render their fat, and begin to crisp.
15. Remove from the pan, and drain on paper towels.
16. Increase the heat to medium, and cook the medallions until nice and brown, about 3 - 5 minutes per side.
17. Remove from the pan and reserve.
18. THE PAN SAUCE
19. Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
20. Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
21. Chef's Note: Season to taste with salt and pepper, before proceeding.
22. Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
23. Add the pork medallions, and drizzle with the remaining sauce.
24. PLATE/PRESENT
25. Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
26. Keep the faith, and keep cooking.