Oct 2ndVintage Pork Medallions from the Wine Lover’s Kitchen

Ingredients:

4 lb. Pork Tenderloin, 1 T. Oregano,1 T. Basil, 2 T. Minced Red Onions, 1 t. Minced Garlic, 1 t. Marjoram Leaves, 1 t. Rosemary Leaves, 1/2 cup Balsamic Vinegar, 2 cups Red Wine, Olive Oil, Coarse Ground Black Pepper, Sea Salt

1. Slice the pork tenderloin into 1/2 inch slices, cut each slice in the center to make medallions. Put medallions into skillet with olive oil. Season with Coarse Ground Black Pepper and Sea Salt. Brown both sides. Remove and place in a 9 x 13 casserole dish.
2. In a bowl, mix the remaining ingredients. Pour over the medallions.
3. Cover with foil.
4. Bake at 375 for two hours. Remove foil and bake for 15 minutes.

After having pork medallions at several restaurants over the years, I began experimenting with herbs and amounts. This is the recipe that has been the most successful.  I’ve used different types of wine, from Merlot to Cabernet Sauvignon.

The last time I served this I used a blended red table wine from CCC Trail Vineyards  in Morehead and  Traditional 18 year aged Balsamic Vinegar from Stuarto’s Olive Oil Company in Lexington.