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Here’s an easy to follow recipe for pork medallions with garlic.

 

One of the tricks to cooking is to have all your ingredients prepared so you can have everything cooked and ready to eat at the same time. Make a habit of this and you’ll get better results and find cooking more enjoyable.

Any leftover vegetable can be heated to add more variety to the meal. In this case, we had some spinach that had been sauteed with red onions and red pepper the night before. Simply warm in in a 225 F oven while you prepare the meal.
Ingredients:

  • Pork tenderloin 1lb
  • ½ head of garlic
  • 1 bunch broccoli
  • 3 slices Jarlsberg cheese
  • 1 cup frozen corn
  • 1 habanero pepper (optional)

 

Preparation – Pork Medallions With Garlic

Clean ½ head of garlic and place in a large pan with a dab of butter and a bit of olive oil. Sautee the garlic on low while you prepare the other ingredients. If you’re making hot peppers, cover and sautee on low now as well. You’ll need to turn them a couple of times until lightly browned.

  • Remove the stem of habanero pepper, cut into strips and place in a frying pan with a dab of butter. Leave the seeds if you like more heat
  • Clean a bunch of broccoli and place in a pot. Lightly salt and cover with water
  • Put about 1 cup of frozen corn in a pot. Lightly salt and cover with water
  • Remove the stem of habanero pepper, cut into strips and place in a frying pan with a dab of butter. Leave the seeds if you like more heat
  • Cut pork loin into 1” thick medallions, press down just a bit. Lightly salt and pepper on both sides and set aside
  • Place your 3 slices of Jarlsberg on a plate to let them come to room temperature

 

Cooking – Pork Medallions With Garlic

We’re going to start everything at about the same time. Your habaneros should be done by now. Check and turn the burner off when done. Leave them covered so they stay warm.

  • Start cooking the broccoli and the frozen corn in covered pots on med-high for about one minute before you start cooking the medallions. Bring to a boil and turn down to a high simmer. Start checking the broccoli and the corn regularly after a couple of minutes. Cook until they just start to get tender. Remember, they will keep cooking a bit after you drain them.
  • Push the garlic to the outside of the pan so they don’t over-cook. Turn the heat up to medium and put the medallions of in the pan. Brown lightly on one side and turn. Continue cooking until well browned and flip once more. Continue to cook for about one minute.
  • Remove the medallions and put on a plate. Put the plate in the oven and turn the oven to keep them warm. Turn the oven down to the lowest setting which is usually about 170 degrees. Put your dinner plates in the oven as well. It will keep your food warm while you eat and make the meal more enjoyable.
  • Add about ½ cup of wine and half as much water to the pan juices and the garlic. Scrape the bottom of the pan to loosen up all the tasty bits. Reduce for a couple of minutes and turn the burner off.
  • Drain the corn when done. Add a dab of butter to the corn and toss a bit to spread the butter evenly.
  • Drain the broccoli and put the slices of Jarlsberg on top of the broccoli. Cover to melt the cheese.

 

Serving – Pork Medallions With Garlic

Remove your dinner plates from the oven and plate the medallions. Top with garlic and spoon some of the pan juices onto the medallions. Add vegetables and serve.

Remember to eat slowly. Cutting the meat into smaller bite-sized pieces will help you eat more slowly. Eating slowly helps digestion and it helps reduce the glycemic load of your meal