Andrew being home is always a joy for me and us. He is such a wonderful and easy going fellow. And he’s willing to help me out with whatever I ask him to do! Since he’s only around on college breaks at the ends of the quarters, he usually doesn’t have much schoolwork to do when he is here so we can spend quality time with him – after noon when he wakes up, that is!
Andrew is mechanically inclined like Eric and technologically astute, also like Eric. I am so thankful for both of them! Andrew loves to hike and be outdoors like I do. He really is a joy to have around.
Me & my boy! (2010)
Andrew’s pretty easy to please when it comes to food, too. Since we don’t think he eats enough when he’s at school (he’s in an apartment with 2 other guys; none of them do much in the way of “cooking”!) we lean towards heartier meals when Andrew is around. Pork tenderloin is something I usually have on hand and Andrew is partial to this recipe.
Balsamic Pork Medallions (adapted from Food & Wine Magazine) Serves 4
Balsamic vinegar is a staple in our house.
- 1 1/2 pounds pork tenderloin, trimmed of fat
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2/3 cup balsamic vinegar
- 1/4 cup chicken stock
- 1 tablespoon fresh chopped sage or 1 teaspoon dried sage
Cut the tenderloin on a slight angle into 8-12 medallions, about 1 1/4 inches each.
Slice the pork into medallions. Since Andrew was home, Eric doubled the recipe.
Cover the pork pieces with plastic wrap and pound each piece lightly to flatten them to about 1/4 inch with a kitchen mallet or a rolling pin.
The pork on the left has been pounded to 1/4 inch. It started out the same size as the pre-pounded piece on the right.
On a plate, combine the flour with the salt and pepper. Dredge the medallions in the seasoned flour, shaking off the excess.
Flour the pork pieces.
In a large non-reactive skillet, melt the butter in 1 tablespoon of the olive oil over moderately high heat.
Saute the pork in butter and extra virgin olive oil.
Cook the medallions in 2 batches. Add half the medallions to the pan and cook until they are nicely browned, about 2-3 minutes per side.
Lightly brown both sides of the pork pieces.
Transfer the cooked medallions to a cookie sheet or plate while the second half of the medallions brown. Add the other tablespoon of olive oil to the pan if needed to brown the rest of the medallions. When all the pork is done, set the cookie sheet or plate in a 250° oven to stay warm.
The pork goes into a warm oven while the sauce is made.
Add the balsamic vinegar to the pan and bring it to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Add the chicken stock to the pan and continue reducing for about 1 minute until you have a dark shiny sauce. Add the sage and season to taste with salt and pepper.
Deglazing the pan with the balsamic vinegar & broth.
Arrange the medallions on a platter and spoon the sauce over the top. Serve immediately.
A beautiful presentation!
Enjoy! ~Linda
Balsamic Pork Medallions (adapted from Food & Wine Magazine) Serves 4
- 1 1/2 pounds pork tenderloin, trimmed of fat
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2/3 cup balsamic vinegar
- 1/4 cup chicken stock
- 1 tablespoon fresh chopped sage or 1 teaspoon dried sage
Cut the tenderloin on a slight angle into 8-12 medallions, about 1 1/4 inches each.
Cover the pork pieces with plastic wrap and pound each piece lightly to flatten them to about 1/4 inch with a kitchen mallet or a rolling pin.
On a plate, combine the flour with the salt and pepper. Dredge the medallions in the seasoned flour, shaking off the excess.
In a large non-reactive skillet, melt the butter in 1 tablespoon of the olive oil over moderately high heat.
Cook the medallions in 2 batches. Add half the medallions to the pan and cook until they are nicely browned, about 2-3 minutes per side.
Transfer the cooked medallions to a cookie sheet or plate while the second half of the medallions brown. Add the other tablespoon of olive oil to the pan if needed to brown the rest of the medallions. When all the pork is done, set the cookie sheet or plate in a 250° oven to stay warm.
Add the balsamic vinegar to the pan and bring it to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Add the chicken stock to the pan and continue reducing for about 1 minute until you have a dark shiny sauce. Add the sage and season to taste with salt and pepper.
Arrange the medallions on a platter and spoon the sauce over the top. Serve immediately and enjoy!