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My review
Marinated Pork Medallions with a Ginger-Apple Compote
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adam
"Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote."
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Ingredients
1 h servings 536Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
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Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 3141 Ratings
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Most helpful positive review
4/13/2010
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...
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4/13/2010
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...
11/30/2009
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 ...
12/22/2010
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 comfort...
4/7/2010
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 ...
11/18/2009
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 ...
2/8/2011
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...
12/21/2010
Use Craisins (of any type) substitute for the cherries for an amazing twist to this already excellent recipe.
2/26/2011
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, ...
4/3/2010
Very moist, fork tender. I used 3/4 balsamic and 1/4 oil for marinade and let it soak for 3 hours though. I agree...my balsamic is too expensive to use 2 cups worth. Didn't need it and used 2-1#...