REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Filet Mignon of Pork Medallions
| Filet Mignon of Pork Medallions | Print |
Recipe By: Alice Morrow
Filet Mignon of Pork Medallions
Ingredients
- 1 ½-2 lbs. pork tenderloins (I used FarmLand Southwest Style Peppercorn)
- 1 (10-oz.) jar pepper jelly
- 1 (10-oz.) jar Kikkoman Ponzu (Citrus Seasoned Dressing and Sauce)
- Salt, red/black pepper, garlic powder
- Hickory Smoked slices of bacon (1 slice per medallion), plus 3-4 extra pieces
- Olive oil
- butter
- ½ c. shallots, diced
- 2 c. demi-glace (store-bought)
- 1 c. pinot noir wine
- Chopped fresh parsley
Instructions
- Mix the pepper jelly and Kikkoman sauce.
- Season your pork tenderloins and place in a plastic bag with marinade. Marinade at least 8 hours or overnight.
- In a large skillet, cook the extra bacon until crispy. Remove bacon and drain on paper towels.
- With the bacon fat in skillet, saute the shallots until soft.
- Add the demi-glace sauce and wine and bring to a boil and reduce heat and simmer until slightly thickened. Season to taste. Set aside.
- Take pork medallions and cut into individual filets, about 2” thick. Wrap bacon around each filet and secure with toothpick. It is okay for the bacon to overlap.
- In a large cast iron skillet, heat about 4 T. butter and 4 T. olive oil. Add the pork filets and cook until golden brown, turning only once.
- Transfer the iron skillet to a 425 oven and cook until bacon is golden and crispy and pork is slightly pink in center. This is about 8-10 minutes.
- Serve the filets with the reduced wine sauce and garnish with chopped parsley.
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