Valentine's Day Meat Course
When coming up with a meat dish, I looked at the rich cheese and the rich bisque and decided to lighten things up a little for the meat course. I chose pork because of its mild sweetness. After all, Valentine's Day is all about sweets for the sweet.
To up the sweetness ante, we'll pair the pork with a very simple and flavorful apricot glaze that will play on the meat's sweetness. Don't worry, it won't taste like candy. We'll temper the apricot with some vinegar for a little zing and balance.
What Are Pork Medallions?
Pork medallions refer to small, round, or oval-shaped cuts of pork that are typically sliced from a pork tenderloin. The term "medallion" is often used to describe small, thick slices of meat, and it is particularly common when referring to tender cuts like those from the tenderloin.
Key features of pork medallions include:
- Cut from Tenderloin: Pork medallions are often cut from the pork tenderloin, a long, lean muscle that runs along the backbone of the pig. The tenderloin is known for its tenderness and relatively low fat content.
- Size and Thickness: Medallions are typically small, circular or oval cuts, and they are sliced to a uniform thickness. The thickness may vary depending on the desired cooking method, but medallions are generally thicker than traditional pork chops.
- Versatility: Pork medallions are a versatile cut of meat that can be cooked using various methods, including pan-searing, grilling, roasting, or sautéing. The tenderness of the meat makes it well-suited for quick cooking methods.
- Flavor: Pork medallions have a mild and slightly sweet flavor, characteristic of pork. They are relatively lean compared to other cuts, making them a popular choice for those looking for a leaner option.
- Cooking Methods: Due to their size and tenderness, pork medallions can be quickly cooked, making them suitable for weeknight meals. They can be seasoned and seared in a hot pan, grilled on the barbecue, or roasted in the oven.
- Serving Suggestions: Pork medallions can be served as the main protein in a meal and are often paired with various sauces, such as mustard, herb, or fruit-based sauces. They can be served alongside vegetables, grains, or salads.
- Appearance: When properly cut, pork medallions have a neat and uniform appearance. The circular or oval shape allows for even cooking and presentation.
- Alternative Cuts: While pork medallions are commonly cut from the tenderloin, similar cuts can be obtained from other tender parts of the pig, such as the loin.
Pork medallions are popular in a variety of cuisines, and their versatility makes them a favorite choice for home cooks and chefs alike. The lean and tender nature of the meat, along with its ability to take on different flavors, makes pork medallions a versatile option for a range of delicious dishes.
Ingredients
Chicken stock is a liquid preparation made by simmering chicken bones, meat, and aromatic vegetables in water. It serves as a flavorful and versatile base for soups, stews, sauces, and various other dishes. The slow simmering process extracts the flavors, nutrients, and gelatin from the chicken bones, resulting in a rich and savory liquid.
Apricot jam is a sweet spread made from apricots, a small, round fruit with a smooth, velvety skin and a juicy, flavorful flesh. Apricots are stone fruits, and their natural sweetness and tartness make them well-suited for making delicious jams and preserves.
Dijon Mustard originated in the city of Dijon in France, Dijon mustard is known for its smooth texture and sharp, tangy flavor. It is often used in salad dressings, marinades, and gourmet sandwiches.
Apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice. It undergoes a two-step fermentation process that first converts the sugars in apples into alcohol and then further ferments the alcohol into acetic acid. The acetic acid is responsible for the characteristic sour taste and numerous health benefits associated with apple cider vinegar.
Butter is a dairy product made from the fat and protein components of milk or cream. It is produced by churning or agitating the cream, causing the fat globules to separate from the liquid, known as buttermilk. The remaining solid fat is then further processed and may be salted or left unsalted, depending on the desired end product.
📖 Recipe
Pork Medallions with Apricot Glaze Recipe
Ingredients
- pork tenderloin cut in 2 inch slices, 1-2 per person, depending on how many courses you are serving
- salt and black pepper to taste
- vegetable oil
- ½ cup chicken or vegetable stock
- ½ cup apricot jam
- 1 tablespoon Dijon mustard
- ½ teaspoon ground ginger
- ¼ cup apple cider vinegar
- 1 tablespoon butter
Instructions
- Sprinkle both sides of the pork medallions with salt and pepper.
- Heat a lidded sauté pan over medium-high heat. Add one tablespoon of neutral vegetable oil to the pan.
- Sear the medallions in the oil until nicely browned on each side, about 3 minutes per side.
- Add chicken or vegetable stock, jam, mustard, ginger, and vinegar to the pan. Bring to a simmer, cover, and simmer over low heat until the internal temperature of the pork is 155-157 degrees F, about 15-20 minutes, depending on your stove.
- Remove the pork to a platter and cover with foil.
- Return the pan to the heat, and turn the heat up to medium-high. Bring to a boil and reduce the sauce until thick and syrupy. Taste and adjust seasonings, if necessary.
- Remove from the heat and swirl in the butter, just until melted. This will enrich the sauce and give it a nice sheen.
- Plate the pork and spoon the glaze over the medallions. You may serve this along with the Pear, Walnut and Goat Cheese Salad. The two will complement each other nicely.
Alternatives:
Beef Course
If pork doesn't work for you and you are looking for a decadent beef course, you may be interested in my Chateaubriand for Two recipe. Made from beef tenderloin, this dish will melt in your mouth. It's natural for Valentine's Day because it is the perfect size for sharing.
Crock Pot Short Ribs
Let's say you don't have time to cook a big meal because you work late or don't want to eat at 9 p.m.; why not prepare something in a crock pot?
You might be thinking, what can you cook in a crock pot that will be elegant enough for Valentine's Day? I say any recipe that calls for braising, like short ribs. I'm finding slow-cooked short ribs in some of the fanciest restaurants in the country.
All you have to do is take a half hour to prep all the ingredients in the morning, stick them in the crock pot, and when you come home, you will have a delicious and romantic meal. All you'll have to do is serve it up and bask in your Valentine's adoration.
You can read my Crock Pot Short Ribs recipe here.
I hope you are enjoying my recent posts on preparing a Valentine's Day Feast for that special person in your life. I know many of you are planning to go out, but with the economy, this might be the perfect opportunity to dine in.
So far, I have posted the following recipes and articles on the Reluctant Gourmet Cooking Blog:
- Romantic Valentine's Day Meal Suggestions
- Romantic Cheese Course
- Lobster Bisque Recipe
- How to Make a Great Salad
Matthew C.
Question am I cutting the pork prior to searing it in the pan. Or am I searing the tenderloin itself, then slicing upon completion ?
Hi Matthew, you cut the pork prior to searing: "Pork tenderloin, cut in 2†slices, 1-2 per person, depending on how many courses you are serving" Let us know how it turns out. RG