Madison Park Pork Medallions

 Serves 4 

1     2-pound pork tenderloin

1/3  cup red wine (I used a good cabernet)

1/3  cup chicken stock

2     tablespoons Dijon mustard with mustard seed (Grey Poupon makes one called Harvest Coarse Ground)

1     tablespoon freshly squeezed lemon juice

2     cloves garlic, minced

1     teaspoon cumin

2     teaspoons Worcestershire sauce

1/4  teaspoon salt

1/4  teaspoon pepper

1/8  teaspoon red pepper flakes

4     tablespoons cold butter

2     tablespoons chopped fresh chives


Cut pork into 8 equal slices and place in a bowl (if you use 2 1-pound tenderloins, cut into 6 thicker slices)

In a small bowl, mix together remaining ingredients except butter and chives.  Pour marinade over meat, cover and marinate in refrigerator 2 hours.

Remove pork slices from marinade (save the marinade) and allow to sit at room temperature for about 10 minutes.


Preheat oven to broil or preheat your outdoor grill (I used the grill)


Pour the marinade into a small saucepan and bring to a boil over high heat.  Reduce heat and boil marinade until reduced by half (there will be some foamy stuff on the top - you can either skim it off or stir it back in).

Turn heat to low and swirl in butter a little at a time.  Do not allow sauce to boil after butter has been added.  Add chives. 

Broil or barbecue pork slices 3 minutes per side (5 minutes or more you're using thicker slices) or until internal temperature reaches 150 - 160 degrees.  Remove to serving platter and spoon sauce over pork, or serve sauce on the side. 


Recipe adapted from "Simply Classic"  Junior League of Seattle Cookbook

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