Martini Pork Medallions

Martini Pork Medallions

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Martini Pork Medallions

I got up this morning and noticed, while I was making the coffee, that there was this huge puddle on the floor by the refrigerator.

Apparently, my kitchen floor is as sloping as every other floor in this nutcase of a house, because a trail led all the way to the stove.

By that time, I’d already stepped in it, and suddenly I was sticking to the floor.  So, while my initial thought was that one of the animals had had an accident during the night, I’ve never heard of sticky pee.

I cleaned it up as best I could, but it kept reappearing.  It was driving me crazy!

I finally located the culprit.  Yesterday, after pulling a pork tenderloin out of the crammed freezer, I noticed a gallon freezer bag full of peaches that we had picked many years ago.  I had preserved them by filling the bag with sugar syrup.  The bag had sprung a leak in my fridge and the pie plate it was sitting in was now overflowing.

Ugh!  What a mess.  Oh, well.  Now I’ll have to make that recipe that calls for a peach sauce for pork.  Probably tomorrow.

Just not tonight.

I printed out this recipe in 2011 but have never made it!  So typical of me.  It’s written by Chuck Hughes of the Cooking Channel.

I’m not sure I’ve ever seen an easier recipe, so I’m not sure why I haven’t tried it, but here goes.

I am using pork medallions (one inch slices cut from pork tenderloin, after the silver skin has been removed).

Yesterday I went to the trouble of removing the silver skin from two pork tenderloins, so I may as well take advantage of it and use it tonight.  I’m feeling pretty lazy today.  All that floor washing!

The author calls for pork chops, so use whichever you like.

Martini Pork Medallions

This serves two, so adjust accordingly

6 pork medallions (mine are very small)

Kosher salt and freshly ground black pepper

2 Tablespoons extra virgin olive oil

2 large shallots, minced (I’m just using 1/2 a sweet onion)

1 cup dry vermouth

1 cup chicken broth

Flour, for sprinkling

Preheat your oven to 200°.

Heat your skillet to medium low and add olive oil, then onions or shallots.  Salt lightly and cook slowly until soft.  Remove to a pie plate and place in your warm oven.

Wipe out your skillet because any leftover onion/shallot will burn if they’re left in there. Turn up the heat to medium high and, when hot, add enough olive oil to lightly cover the bottom of the skillet.

Pat your pork medallions with paper towels to dry, and then lightly salt and pepper them.

Add the pork medallions to the hot pan and cook until browned on both sides.  If you have an instant read thermometer, you want a temperature of 145° in the middle.

Remove the cooked pork to the pie plate in the oven.

I need to go to the store tomorrow and refresh my produce bin!

Martini Pork Medallions

Add the vermouth, scraping up all the brown bits from the bottom of the skillet.

Let it bubble away for 1 to 2 minutes, reducing slightly.  Add chicken broth and whisk over a high bubble.  I wanted a slightly thicker sauce, so I sprinkled a teaspoon or two of flour over it and whisked like crazy.  I was surprised that the sauce is actually sweet!  Serve the chops with the sauce drizzled over the top.

I’m going to make some mashed potatoes, to serve on the side.  I like to use thin-skinned potatoes for mashing, because sometimes russets can give you a grainy result, instead of a nice, creamy one.  Bon Appetit says you should use both types of potatoes, which I may try next time.

Instead of milk or cream (or butter!), I’m adding light coconut milk to the cooked potatoes, for a creamy consistency.  It’s a really healthy alternative to cream and butter!

Cut the peeled potatoes into equal sized chunks, and add them to a saucepan of cold, salted water.  Bring the temperature up to medium high (just a light bubble – not a boil!) and cook until fork tender.  Drain well.  Turn down the heat on the saucepan to low.  Return the drained potatoes to the saucepan in which you cooked them.  Heat just a minute, to remove any excess water.

Martini Pork Medallions

You can either mash by hand with a potato masher, or put the potatoes through a ricer or food mill.  Here’s the link to Amazon, if you’re interested.  This OXO Food Mill is the coolest thing, ever.  It has little rubber legs that you can set atop a bowl or pan, and it won’t move around.  My honey got it for me, years ago.  It comes with three separate blades for different grinds, and it’s great for making applesauce or any puree, including baby food.

I think the ricer also gives a wonderful consistency with mashed potatoes.  I also use my ricer to remove all the water when I’m using frozen spinach for something like a quiche.  It makes quick work of it and you won’t dirty a towel, wringing out the spinach.

Martini Pork Medallions

Pour your coconut milk into a liquid measuring cup (larger than the can) and whisk to incorporate the “cream” on the top.  Microwave a bit of it for about a minute and add to the mashed potatoes, a little at a time, until you like the consistency.  Add salt and pepper and adjust to taste.

Martini Pork Medallions

If you choose to go the milk or cream and butter route, remember this: cold butter, hot cream.  Anne Burrell told me this.  Well, she told several million people, and now I’m telling you this.  Alternate and beat in, first cold butter, then hot cream over and over.  It’s pretty damned awesome, I’ll admit!  I’m paying dearly for my halo.

Martini Pork Medallions

Seriously, though, these mashed potatoes were fantastic.  I am sold on that light coconut milk!


Cheers – Vicky





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