Pork Medallions with Honey-Rosemary Butter and Apple Salsa

Pork Medallions with Honey-Rosemary Butter and Apple Salsan is a main course that serves 4. One portion of this dish contains approximately 39g of protein, 21g of fat, and a total of 647 calories. For $3.54 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 12 people have tried and liked this recipe. This recipe from Leites Culinaria requires unsalted butter, jalapeno pepper, olive oil, and honey. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. With a spoonacular score of 69%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pork Medallions with Creamy Rosemary Mushrooms, Pork Medallions with Orange-Rosemary Sauce, and Pork Medallions with Balsamic-Honey Glaze.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 apple, such as Honeycrisp, Fuji, Pink Lady, or Mclntosh, finely diced

1/4 cup bourbon

1/2 cup cider vinegar

1 tablespoon chopped cilantro

1 cup all-purpose flour

1 garlic clove, peeled and minced

1/2 cup crystallized honey, preferably locally harvested

1 jalapeño pepper, minced

Juice of 1 lime

Kosher salt and freshly ground black pepper

1 1/2 pounds pork tenderloin, trimmed and cut into 8 (3-ounce) coin-shaped pieces

1 cup canola oil or olive oil, or as needed

2 tablespoons minced red onion

2 fresh rosemary sprigs

Salt

4 tablespoons cold unsalted butter, cubed

Equipment:

mixing bowl

plastic wrap

meat tenderizer

rolling pin

frying pan

aluminum foil

stove

whisk

Cooking instruction summary:

Make the apple salsa1. Combine the apple, onion, jalapeno, cilantro, lime juice, garlic, and salt to taste in a mixing bowl and mix thoroughly. Cover and refrigerate for 1 hour before serving.Make the pork and sauce2. Place the pork medallions on a sheet of plastic wrap. Place another sheet of plastic wrap on top of the pork and pound to 1/4-inch thickness with a meat mallet or rolling pin. Remove plastic wrap and sprinkle with salt and pepper to taste. Repeat with remaining pork medallions.3. Heat half the oil in a large skillet over medium-high heat. Dredge pork medallion in flour, shaking off the excess. Working in batches, if necessary, add pork to skillet and saute until just cooked through, adding more oil to the skillet between batches if needed. Transfer to a platter and tent with foil to keep warm while making the sauce.4. Remove the skillet from heat and drain any fat or excess oil from the skillet.5. Heat 2 more tablespoons oil in the same skillet, then add the rosemary, honey, and vinegar. Remove the skillet from the stovetop and carefully add the bourbon. Return the pan to heat and stand back. When the sauce begins to boil, slowly and continuously whisk in the butter until fully incorporated.6. Transfer pork back to the skillet and cook until heated through. Adjust seasonings with salt and pepper.7. Serve pork medallions with sauce and a little of the apple salsa spooned onto each medallion.

 

Step by step:


1. Make the apple salsa

2. Combine the apple, onion, jalapeno, cilantro, lime juice, garlic, and salt to taste in a mixing bowl and mix thoroughly. Cover and refrigerate for 1 hour before serving.Make the pork and sauce

3. Place the pork medallions on a sheet of plastic wrap.

4. Place another sheet of plastic wrap on top of the pork and pound to 1/4-inch thickness with a meat mallet or rolling pin.

5. Remove plastic wrap and sprinkle with salt and pepper to taste. Repeat with remaining pork medallions.

6. Heat half the oil in a large skillet over medium-high heat. Dredge pork medallion in flour, shaking off the excess. Working in batches, if necessary, add pork to skillet and saute until just cooked through, adding more oil to the skillet between batches if needed.

7. Transfer to a platter and tent with foil to keep warm while making the sauce.

8. Remove the skillet from heat and drain any fat or excess oil from the skillet.

9. Heat 2 more tablespoons oil in the same skillet, then add the rosemary, honey, and vinegar.

10. Remove the skillet from the stovetop and carefully add the bourbon. Return the pan to heat and stand back. When the sauce begins to boil, slowly and continuously whisk in the butter until fully incorporated.

11. Transfer pork back to the skillet and cook until heated through. Adjust seasonings with salt and pepper.

12. Serve pork medallions with sauce and a little of the apple salsa spooned onto each medallion.


Nutrition Information:

Quickview
646k Calories
39g Protein
20g Total Fat
66g Carbs
20% Health Score
Limit These
Calories
646k
32%

Fat
20g
32%

  Saturated Fat
9g
57%

Carbohydrates
66g
22%

  Sugar
40g
45%

Cholesterol
140mg
47%

Sodium
484mg
21%

Alcohol
5g
28%

Get Enough Of These
Protein
39g
79%

Vitamin B1
1mg
131%

Selenium
63µg
91%

Vitamin B6
1mg
70%

Vitamin B3
13mg
67%

Phosphorus
471mg
47%

Vitamin B2
0.78mg
46%

Zinc
3mg
24%

Potassium
837mg
24%

Manganese
0.39mg
20%

Iron
3mg
19%

Vitamin B5
1mg
17%

Folate
62µg
16%

Magnesium
59mg
15%

Vitamin B12
0.89µg
15%

Copper
0.24mg
12%

Vitamin E
1mg
11%

Vitamin C
9mg
11%

Fiber
2g
9%

Vitamin A
424IU
8%

Vitamin K
6µg
6%

Vitamin D
0.55µg
4%

Calcium
28mg
3%

covered percent of daily need
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