Pork Medallions with Onion Marmalade

The pork tenderloin is a cut of pork and refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

Ingredients

  • unsalted butter  ·  6 tablespoons 
  • beef stock or canned low-sodium broth  ·  1½ cups 
  • balsamic vinegar  ·  ¼ cup 
  • garlic cloves  ·  8 cloves 
  • pure olive oil  ·  2 tablespoons 
  • very thin slices of pancetta (2 ounces)  ·  8 pieces 
  • Salt & freshly ground pepper  · 
  • 4-ounce pork loin medallions  ·  8 whole 
  • Herbie's Rosemary Leaves, minced  ·  1 teaspoon 
  • raspberry vinegar  ·  ¾ cup 
  • dry red wine  ·  ¾ cup 
  • sugar  ·  ⅔ cup 
  • medium white onions, finely chopped  ·  2 whole 

Instructions

Melt the butter in a large saucepan. Add the onions and sugar, cover and cook over low heat, stirring occasionally, until the onions are caramelized, about 30 minutes. Cooking the onions in butter and sugar gives a beautiful sheen to this rich, tangy marmalade. Add 3/4 cup of the wine and the raspberry vinegar and boil until the liquid is syrupy, about 8 minutes. Season with salt.

Meanwhile, season the pork medallions with salt and pepper and sprinkle with the rosemary.

Top each medallion with a slice of pancetta and, using kitchen string, tie up like a package.

Heat the olive oil with the garlic in a large skillet. Add the pork medallions, pancetta side down, and cook over moderately high heat until browned on the bottom, about 3 minutes.

Reduce the heat to moderate, turn the medallions and cook until just cooked through and browned on the second side, about 10 minutes longer. Transfer the medallions to a warmed platter and cover loosely with foil. Discard the garlic.

Add the remaining 1/3 cup of red wine and the balsamic vinegar to the skillet and boil over moderate heat, scraping up the browned bits on the bottom, until reduced by half, about 2 minutes. Add the stock and simmer until reduced to 2/3 cup, about 5 minutes. Stir in any accumulated juices from the pork and season with salt and pepper.

Remove the string, set the pork medallions on plates and spoon the onion marmalade alongside. Pour the sauce over the medallions and serve with Williamson Cabernet Sauvignon.

Inspire Cabernet Sauvignon

Inspire Cabernet Sauvignon

Inspire is a left bank Bordeaux-style wine inspired by the Pauillac wines of Château Lafite Rothschild.

Seduce Cabernet Sauvignon

Seduce Cabernet Sauvignon

Seduce, a Cabernet Sauvignon from a very warm Sonoma micro-climate expressing power hidden deep behind elegance.

Stagecoach Cabernet Sauvignon

Stagecoach Cabernet Sauvignon

Stagecoach Cabernet Sauvignon is a limited production single-varietal wine from a single Napa Valley vineyard, only made in specific years where the harvest is of particularly high quality.

Fig & Grapefruit Chevre

Fig & Grapefruit Chevre

Laura Chenel's creamy, mild-flavored chevre is paired with the flavors of fig and zesty grapefruit in this slightly sweet and tangy small format cheese.

Original Blue

Original Blue

You’ve gotta get up pretty early — then wait about five months — to make a Blue this good.

Original Blue

Original Blue

You’ve gotta get up pretty early — then wait about five months — to make a Blue this good.

Pecoretto al Pepe Rosa

Pecoretto al Pepe Rosa

A beautiful soft Italian aged cheese made from sheep's milk that owes its name to the pink peppercorns added to the curd.

Pecoretto al Pepe Rosa

Pecoretto al Pepe Rosa

A beautiful soft Italian aged cheese made from sheep's milk that owes its name to the pink peppercorns added to the curd.

Pevrin al Pepe Rosa

Pevrin al Pepe Rosa

A robust and perfectly balanced table cheese. Pink peppercorns brighten up its rind and add a spicy flavor to the interior paste of this creamy cheese.

Piave Vecchio

Piave Vecchio

Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.

Piave Vecchio

Piave Vecchio

Often likened to the king of Italian cheese, Parmigiano-Reggiano, Piave is a deliciously nutty, pasteurized cow's milk cheese from the Veneto in northern Italy.

Robiola Mini

Robiola Mini

White, soft paste texture, delicate, tasty, reaching maximum fragrance when ripe with a delicate and balanced flavor.

Saint Agur

Saint Agur

Saint Agur is a beautiful, soft blue cheese from the village of Beauzac in central France.

Saint Agur

Saint Agur

Saint Agur is a beautiful, soft blue cheese from the village of Beauzac in central France.

Cinnamon Quills (whole) 15g

Cinnamon Quills (whole) 15g

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.

Spice Dust

Spice Dust

The perfect topping for cappuccinos. hot chocolate, yogurt and smoothies.

Sicilian Salt

Sicilian Salt

Sicilian Sea Salt - pleasant aromatics for red meats and brings a zing to caramel or chocolate desserts.

Sicilian Salt

Sicilian Salt

Sicilian Sea Salt - pleasant aromatics for red meats and brings a zing to caramel or chocolate desserts.