Pork Medallions with Balsamic-Shallot Sauce

  • carolfitz Posted: 11/25/09
    Worthy of a Special Occasion

    Quick & easy. Used fresh thyme and subbed onion for shallot. Served with parmesan rice and steamed carrots.

  • tarabod Posted: 02/26/10
    Worthy of a Special Occasion

    This was a easy meal. After reading other reviews I wanted to make sure we had plenty of sauce. Instead of doubling the recipe (seemed like a lot of vinegar), I deglazed the pan with 1/2 cup of chicken stock. It reduced while the shallots were cooking. I also put the pork back into the sauce for glazing. The whole family enjoyed this recipe.

  • Arilya Posted: 07/10/10
    Worthy of a Special Occasion

    This was absolutely delicious and extremely easy to make. I served it with the suggested sides, using the polenta recipe from the "Roasted Chicken with Asiago Polenta and Truffled Mushrooms" meal, also found on this site, substituting Parmesean for the Asiago and adding a little half and half to water, as I didn't have fat-free milk on hand. I wouldn't hesitate to serve this to guests and will definitely make it again. Perfect!

  • nicolecorsi Posted: 06/07/11
    Worthy of a Special Occasion

    Wow, I was surprised at how good this really was. Balsamic with the brown sugar is a perfect pairing. We will definitely make this again when we need a quick flavorful meal. I served with jasmine rice.

  • wonderwab Posted: 02/13/14
    Worthy of a Special Occasion

    This was great- great flavors and easy to come together. The sauce wasn't really 'saucy' so I added a little olive oil to make it a little thinner

  • jilly91877 Posted: 12/15/13
    Worthy of a Special Occasion

    I love pork medallions for quick cooking, but this sauce was so good I could eat with a spoon!

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