Wednesday, March 10, 2010

Madison Park Pork Medallions

This blog has been an interesting and fun way to vary the boring menu from the past 30 plus years for me. Kelsey's inspiration has become a great way to add variety to the meal planning. Today we decided that our first priority was to use something from the freezer and to pick a recipe that we had the majority of the ingredients in the house. The only meat that we had enough of was boneless center cut pork chops so the recipe had to feature pork. We grabbed the cookbooks and came up with the Madison Park Pork Medallions from "Simply Classic" by the Junior League of Seattle. This is a great cookbook that my sister and her dinner group centered their monthly dinners around. All the recipes that we have had from it are great and we were hoping this one would not fail us. It was my turn to cook as Kelsey was busy and I apologize as I was not good at taking pictures along the way.

Madison Park Pork Medallions


1 2 lb pork tenderloins (I used 4 boneless center cut pork chops from Costco which were 1 1/2 " thick)
1/3 cup red wine
1/3 cup chicken stock
2 tablespoons of Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon mustard seed
2 medium cloves garlic, minced
1 teaspoon cumin
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon red pepper flakes
4 tablespoons cold butter
2 tablespoons fresh chives, chopped ( we forgot to buy these so I left them off )


Cut pork tenderloin into 8 equal slices or cut the pork chops in half to make 8 medallions. Place slices in a single layer in a shallow baking dish. In a small bowl, mix together remaining ingredients except butter and chives. Pour marinade over the meat, cover and marinate in refrigerator 2 hours.

Remove pork slices from marinade and place on a broiler pan. Pour marinade into a small saucepan and bring to a boil over high heat. Boil marinade until until reduced by half. Turn heat down to low and swirl in butter a little at a time. Do not allow sauce to boil after butter has been added.

Broil pork slices 3 minutes per side. Transfer pork to plates, allowing two slices per person. Spoon a little sauce over pork and sprinkle with chives. Serve immediately.


  1. This recipe was a hit with Tim, Kelsey and I. The flavors in the marinade were very tasty and the pork was so tender. For those who do not like their pork on the pink side, you should cook the pork longer but it may not be as tender. I was not particularly happy with the appearance of the sauce as it looked like the fat from the pork made it lumpy looking. I would next time make a double batch of the marinade and save half to make a fresh sauce using the second half and discard the part that was used for the meat to marinate in. This recipe looks labor intensive but it was extremely fast to make and the cooking time is minimal. I really liked this recipe and would make it again.

  2. I agree! The pork was really yummy, very tender and flavorful. Thanks to Mom for making it while I stressed out over my move!


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