I hesitated to post about these Pork Medallions or at least not mention my cranberry-pear preserves. I changed my mind after reading a post at David Lebovitz. He started talking about having things in his refrigerator and he wanted to use them up. He was using up some balsamic vinegar – not his favorite. So I decided to make Pork Medallions with Cranberry-Pear Preserves to use my preserves. If David can share so can I.
My Cranberry Pear Preserves became so very delicious.
I had bought some cranberry pear preserves and while good I kept picking my peach jam or strawberry. It was time to use up my cranberry-pear preserves.
I think pork is so easy, and so versatile and goes well with most any kind of jam or preserves. I bought a pork tenderloin and cut it into thick medallions. It is such a quick cook and so, so tender. I used half butter and half olive oil to brown them because the butter browns the pork so well.
Do you want to speed up the cooking time?
If you want to you can caramelize the onions in a separate skillet if you want to cut down on the time and then add together if you are not averse to washing up one extra skillet.
Children are watching.
When my son was very small, about three or four years old, he wanted to help me clear the table. He started to dump what was left in the bowls into the garbage disposal side of the sink. I told him no, that goes in the refrigerator. He said, “oh, we put it in the refrigerator and then we throw it out.” Well, that brought me to attention. You know what they say about the children are watching apparently that was/is true. I never clear out my refrigerator that I don’t think of his words.
Do you have something in your refrigerator that needs attention? How do you use up those little things? Or do you just throw them out?
- Pork tenderloin
- ½ large onion
- 1 tablespoon preserves – I used cranberry pear
- ¼ cup chicken stock
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- Remove any silver skin if need be – it will never get tender.
- Cut tenderloin into 1 to 1 ½ inch pieces; place cut side down and flatten.
- Season with salt and pepper.
- Add to hot skillet with butter and olive oil.
- Sauté 4 minutes on each side.
- Remove to a plate and caramelize onions.
- Add preserves and chicken stock; cook until slightly thicken.
- Add cider vinegar.
- Return medallions and rewarm.
- Serve hot.
I am taking this to
Cooking and Crafting with J & J
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Kathryn’s at http://www.thededicatedhouse.com
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday