Post by chief_cook2 on Jun 1, 2003 15:29:01 GMT -6
4 pork tenderloin medallions (3 ounces each)
1 tablespoon vegetable oil
1/2 cup red onion
1.5 tablespoons fresh thyme
1/4 cup raspberry preserves
2 tablespoons balsamic vinegar
3 tablespoons orange juice
pinch of freshly ground black pepper
pinch of salt
Place the pork medallions in a hot saute pan with the vegetable oil and saute for 3 minutes on each side. Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 165 degrees. Finish with salt, pepper and fresh thyme. A great tool to test the temperature of many different meats, fish and poultry can be found below. I carry one of these at work daily, a must for any serious chef or cook.
Serves 2
1 tablespoon vegetable oil
1/2 cup red onion
1.5 tablespoons fresh thyme
1/4 cup raspberry preserves
2 tablespoons balsamic vinegar
3 tablespoons orange juice
pinch of freshly ground black pepper
pinch of salt
Place the pork medallions in a hot saute pan with the vegetable oil and saute for 3 minutes on each side. Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 165 degrees. Finish with salt, pepper and fresh thyme. A great tool to test the temperature of many different meats, fish and poultry can be found below. I carry one of these at work daily, a must for any serious chef or cook.
Serves 2