Pork Medallions with Onion Marmelade, May

Pork Medallions with Onion Marmelade,  May
Pork Medallions with Onion Marmelade,  May

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 6

    T butter

  • 2

    med. white onions, finely chopped

  • 2/3

    C sugar

  • 3/4

    C + 1/3 C dry red wine

  • 3/4

    C raspberry vinegar

  • Salt & pepper

  • 8

    4oz pork loin medallions

  • 1

    t minced rosemary

  • 8

    thin slices pancetta (2 oz.)

  • 2

    T EVOO

  • 8

    garlic cloves

  • 1/4

    C balsamic vinegar

  • 1 1/2

    C beef stock

Directions

Melt butter in large saucepan. Add onion & sugar; cover & cook over low heat, stirring occasionally, until onions are caramelized, @ 30 min. Add 3/4 C wine & raspberry vinegar & boil until liquid is syrupy, @ 8 min. Season with salt Meanwhile, season pork medallions with salt & pepper & sprinkle with rosemary. Top each medallion with slice of pancetta, tying with kitchen string. Heat olive oil with garlic in large skillet. Add medallions, pancetta side down, & cook over mod. hi heat until browned on bottom, @ 3 min. Reduce heat to mod, turn medallions & cook until just cooked thru & browned, @ 3 min. Transfer to warmed platter & cover loosely with foil. Discard garlic. Add remaining 1/3 C wine & balsamic vinegar to skillet & boil over mod heat, scraping up browned bits, until reduced by half, @ 2 min. Add stock & simmer until to 2/3 C, @ 5 min. Stir in any accumulated juices from pork & season with salt & pepper. Remove string, set pork medallions on serving plate & spoon onion marmalade alongside. Pour sauce over medallions & serve.

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