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:
covered percent of daily need
