Back to Pork Medallions with Balsamic Vinegar and Capers recipe
These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.
Oh my, these were SO good. I increased the amount of capers, because I didn't think there was enough. Then placed a thin layer of the sauce in the middle of a small plate, put the medallions on top, and more sauce on top. The presentation looked like it came from a restaurant, and they tasted like it, too! One thing, though. I cooked this twice, the first time exactly like the recipe said. It took FOREVER to get 1.5 inch thick medallions to cook through. The second time, I sliced them about 3/4-inch, and STILL had to cook them an extra 5 minutes or so. If the cooking directions had been more accurate, I would have given five stars.
I served this at a gourmet dinner and everyone raved. I wanted to prepare it beforehand, so I didn't cook the meat all the way through. I put the medallions in a baking dish and made the sauce. I poured the sauce over the meat and put it all in the fridge. I baked it about 30 minutes in a 350 degree oven and it was terrific. I served it with the Carrot Rice recipe from this site. Will definately be making this again.
Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.
For a tasty grilled pork tenderloin that's ready within the hour, treat it first to a combination of smoky spice rub and sweet balsamic glaze.
A simple marinade of olive oil, rosemary, balsamic vinegar, and garlic produces a grilled pork tenderloin that is super tasty--try it with horseradish or spicy brown mustard.
The brown sugar, soy, and balsamic vinegar glaze is brushed on the pork tenderloin as it bakes and then served with the finished dish, providing an extra sweet and savory punch.
Balsamic vinegar is a classic Italian ingredient that adds vibrance to both sweet and savory dishes.