Pork Medallions with Vodka, Bacon and Cream

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The sauce in this dish provides the primary flavors for the food. For a memorable food and wine pairing, I recommend a Pinot Noir from Oregon’s Willamette area where the cooler climate is ideal for growing this grape.

Serves 6-8
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

  • 4 slices smoked bacon, cut in half lengthwise
  • 2 pound pork tenderloin
  • Kosher salt and fresh cracked black pepper to taste
  • 4 tablespoons butter
  • 2 cups vodka
  • 2 cups heavy cream
  • ¼ cup chicken stock

    Instructions:

    In an oven proof pan, cook the bacon, drain and set aside. Sprinkle the tenderloin with salt and pepper. Add the butter to the pan and sauté tenderloin until seared on all sides. Set tenderloin aside. Add vodka and stock and simmer until reduced to 1 cup. Reduce heat and add cream and bacon. Return tenderloin to pan. Adjust oven rack to middle position and bake tenderloin on 400º F until center registers 145º F and cream reduces to a sauce, about 15 minutes. Transfer tenderloin to a carving board and let stand 10 minutes. If sauce is too thick, add a little more stock. Carve medallions into ½ inch medallions. Spoon sauce onto plates and top with medallions, serve immediately.

    Terri’s Tips:

  • Take care not to overcook the tenderloin, it will dry it out and alter the taste
  • Add thyme to the sauce at the time you place tenderloin in oven for a little taste sensation
  • Add color to the plate when serving by sprinkling minced thyme around edges
  • For a complete meal serve this dish with my Vegetable Couscous Paella.

  • While meat is resting tent with foil to keep warm

    Cooking Wiser:

  • Use milk to replace the heavy cream, this will save money, calories and cholesterol.
  • Use canola oil to replace butter