Tuesday, June 16, 2009

Pork Medallion Dinner

My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy. Kathy (whose expertise is Italian cooking) has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears to flavor food.) I used white cooking wine and balsamic vinaigrette to cook these pork medallions.


pork tenderloin (approx. 1/2 lb/person)
white wine
balsamic vinaigrette
olive oil
few sprigs fresh rosemary
garlic powder, salt, pepper
potatoes, yams


Slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
Cook at med - high heat, turning once, until done (about 10 min).
Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.

Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400ºF for 45 min. or until done. (depends on size)

Serve with Caesar salad, tossed green salad or tomato/cucumber salad mixed with ranch dressing.


  1. Simple, basic ingredients which allows the herbs and oil to 'blossom' in the wine and vinegar..that is the secret of this recipe I am guessing! Great photos and I can smell the rosemary from here!

  2. I've got pork loin in the freezer and was hoping for a new recipe to try! Thanks, Anneliese!

  3. Thanks, Anneliese...this looks like a great way to serve pork.

  4. Thanks for a new idea with pork tenderloin. I seem to use my old favorites, but this will be used in the near future. Kathy

  5. I too welcome a new recipe for pork, must try this.

  6. This looks wonderful! I don't cook pork very often, but I think that I'll try this recipe...my hubby will be thrilled =)

  7. Thank-you Anneliese.

    I have truly loved the Italian cooking and I know what I will try next. I brought home special olive oil as I love the product and it's a specialty for their diets.
    Thanks again for a tasty recipe.

  8. Looks tasty and easy to make. My kind of recipe!