Delicious! The pork comes out moist tender and full of flavor - not at all dry unless you over cook it. Start off with a good quality balsamic vinegar and you can't go wrong. There is however a bit too much marinade. For about 2 lbs. of pork tenderloin I used 1 cup of balsamic vinegar and 1/4 cup of olive oil. I left the amount of garlic and thyme the same and added some fresh rosemary as it pairs well. I pricked the tenderloin serveral times with a fork and sprinkled it with a bit of kosher salt and cracked black pepper cut it up into pieces then poured the marinade over top and let it go all day. The longer it marinates the better. The pork will basically soak up most of the marinade. This is very similar to "Grilled Pork Tenderloin with Balsamic Vinegar" from this site. So if you like this you'll like that one too. When cooking it on the grill I skewered it to make it easier to turn and cook evenly. For the compote I used half the amount of butter fresh cherries (15) 1/4 tsp. of ginger powder and eyeballed the cinnamon and nutmeg. The compote is very good. I could see using dried cherries or dried cranberries depending on your tastes. This is a definite keeper and will make you look like a star in front of guests.
Read More
Delicious! The pork comes out moist tender and full of flavor - not at all dry unless you over cook it. Start off with a good quality balsamic vinegar and you can't go wrong. There is however a bit too much marinade. For about 2 lbs. of pork tenderloin I used 1 cup of balsamic vinegar and 1/4 cup of olive oil. I left the amount of garlic and thyme the same and added some fresh rosemary as it pairs well. I pricked the tenderloin serveral times with a fork and sprinkled it with a bit of kosher salt and cracked black pepper cut it up into pieces then poured the marinade over top and let it go all day. The longer it marinates the better. The pork will basically soak up most of the marinade. This is very similar to "Grilled Pork Tenderloin with Balsamic Vinegar" from this site. So if you like this you'll like that one too. When cooking it on the grill I skewered it to make it easier to turn and cook evenly. For the compote I used half the amount of butter fresh cherries (15) 1/4 tsp. of ginger powder and eyeballed the cinnamon and nutmeg. The compote is very good. I could see using dried cherries or dried cranberries depending on your tastes. This is a definite keeper and will make you look like a star in front of guests.
Read More
Adam thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade the more it absorbed and was so incredibly delicious and tender that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius so thank you for making me look so good. I'll be doing this again.
Read More
We loved the flavors. As others have pointed out the quantity of marinade is excessive. I made half the recipe put the 2 rather large tenderloins in a plastic container that fit them comfortably and poured that half recipe on and it was enough to submerge them. That's a convenient amount but I think I could make only a fourth of the recipe from these costly ingredients and put them in a bag that can be turned over. Definitely make only a fourth for 1 tenderloin. The compote is great and about the right amount for two tenderloins. Definitely do not slice the meat until after grilling. We grilled according to package directions. 10 minutes would not have been long enough on our gas grill at 400 -- more like 20 minutes. Quantity wrong timing wrong - otherwise a very fine enhancement to the pork.
Read More
What a delicious dinner! I only used 2 tablespoons of oil and 1/4 balsamic vinegar to marinade the pork and it was plenty. I also marinated it overnight and left it whole until I served it. For the apple compote I only used 2 tablespoons of butter added some apple juice and used cranberries instead of cherries and it turned out fantastic! I served over rice.
Read More
This was a very delicious meal for four people! I used a pork tenderloin that was about 1.25 pounds (half of a Costco sealed bag) and all the recipe for the compote (minus the nutmeg because I didn't have any). The marinade however I cut in half and even froze half of that for another meal. I wasn't sure if I was supposed to cut the tenderloin before marinating or after grilling but I decided to cut before. I will try it whole the next time. Served over sticky (calrose) rice this was one very yummy meal! (Well my husband doesn't like rice so I served his over a baked potato!) And I have more marinade in my freezer for another meal--the best of all possibilities! Thanks Adam for a very great dinner!
Read More
This turned out fantastic! I think you can easily use half the amount of marinade if you are only making one pork tenderloin. I sliced my tenderloin into about 1 inch slices and marinated them that way so they absorbed more flavor. Cooking on grill really adds a nice flavor that you won't get if you cook on stove or in oven.
Read More
Awesome recipe! I used 1/2 of a 6 lb pork loin--not a true tenderloin--sliced in half then sliced 1/2" thick and pounded to 1/4" thick. I made about 1/3 the marinade for this amount of meat and had no problems. For sweetest flavor follow the recipe of 1/2 hr marinating in the fridge; for more tangy flavor in the meat marinate on the kitchen countertop for 1 hr up to 2 hrs. The thin pounded medallions grill very quickly so watch for overcooking--don't let them get hard and tough. Serve with a fresh steamed vegetable crusty bread and a nice Riesling and be prepared for oohs and ahhs!
Read More
This flavor combination is excellent but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.
Read More
Marinated Pork Medallions with a Ginger-Apple Compote
Servings Per Recipe: 4 Calories: 536.3
% Daily Value *
protein:
19.3g
39 %
carbohydrates:
45.4g
15 %
dietary fiber:
2g
8 %
sugars:
39g
fat:
31.3g
48 %
saturated fat:
16.2g
81 %
cholesterol:
110.1mg
37 %
vitamin a iu:
782.6IU
16 %
niacin equivalents:
8.3mg
64 %
vitamin b6:
0.6mg
36 %
vitamin c:
4.6mg
8 %
folate:
2.8mcg
1 %
calcium:
79.3mg
8 %
iron:
2.2mg
12 %
magnesium:
26.3mg
9 %
potassium:
469.4mg
13 %
sodium:
239mg
10 %
thiamin:
0.7mg
65 %
calories from fat:
281.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! The pork comes out moist tender and full of flavor - not at all dry unless you over cook it. Start off with a good quality balsamic vinegar and you can't go wrong. There is however a bit too much marinade. For about 2 lbs. of pork tenderloin I used 1 cup of balsamic vinegar and 1/4 cup of olive oil. I left the amount of garlic and thyme the same and added some fresh rosemary as it pairs well. I pricked the tenderloin serveral times with a fork and sprinkled it with a bit of kosher salt and cracked black pepper cut it up into pieces then poured the marinade over top and let it go all day. The longer it marinates the better. The pork will basically soak up most of the marinade. This is very similar to "Grilled Pork Tenderloin with Balsamic Vinegar" from this site. So if you like this you'll like that one too. When cooking it on the grill I skewered it to make it easier to turn and cook evenly. For the compote I used half the amount of butter fresh cherries (15) 1/4 tsp. of ginger powder and eyeballed the cinnamon and nutmeg. The compote is very good. I could see using dried cherries or dried cranberries depending on your tastes. This is a definite keeper and will make you look like a star in front of guests.
Adam thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade the more it absorbed and was so incredibly delicious and tender that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius so thank you for making me look so good. I'll be doing this again.
We loved the flavors. As others have pointed out the quantity of marinade is excessive. I made half the recipe put the 2 rather large tenderloins in a plastic container that fit them comfortably and poured that half recipe on and it was enough to submerge them. That's a convenient amount but I think I could make only a fourth of the recipe from these costly ingredients and put them in a bag that can be turned over. Definitely make only a fourth for 1 tenderloin. The compote is great and about the right amount for two tenderloins. Definitely do not slice the meat until after grilling. We grilled according to package directions. 10 minutes would not have been long enough on our gas grill at 400 -- more like 20 minutes. Quantity wrong timing wrong - otherwise a very fine enhancement to the pork.
What a delicious dinner! I only used 2 tablespoons of oil and 1/4 balsamic vinegar to marinade the pork and it was plenty. I also marinated it overnight and left it whole until I served it. For the apple compote I only used 2 tablespoons of butter added some apple juice and used cranberries instead of cherries and it turned out fantastic! I served over rice.
This was a very delicious meal for four people! I used a pork tenderloin that was about 1.25 pounds (half of a Costco sealed bag) and all the recipe for the compote (minus the nutmeg because I didn't have any). The marinade however I cut in half and even froze half of that for another meal. I wasn't sure if I was supposed to cut the tenderloin before marinating or after grilling but I decided to cut before. I will try it whole the next time. Served over sticky (calrose) rice this was one very yummy meal! (Well my husband doesn't like rice so I served his over a baked potato!) And I have more marinade in my freezer for another meal--the best of all possibilities! Thanks Adam for a very great dinner!
This turned out fantastic! I think you can easily use half the amount of marinade if you are only making one pork tenderloin. I sliced my tenderloin into about 1 inch slices and marinated them that way so they absorbed more flavor. Cooking on grill really adds a nice flavor that you won't get if you cook on stove or in oven.
Awesome recipe! I used 1/2 of a 6 lb pork loin--not a true tenderloin--sliced in half then sliced 1/2" thick and pounded to 1/4" thick. I made about 1/3 the marinade for this amount of meat and had no problems. For sweetest flavor follow the recipe of 1/2 hr marinating in the fridge; for more tangy flavor in the meat marinate on the kitchen countertop for 1 hr up to 2 hrs. The thin pounded medallions grill very quickly so watch for overcooking--don't let them get hard and tough. Serve with a fresh steamed vegetable crusty bread and a nice Riesling and be prepared for oohs and ahhs!
This flavor combination is excellent but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.
