Spiced Pork Medallions with Bourbon Sauce Recipe
Spiced Pork Medallions with Bourbon Sauce Recipe photo by Taste of Home

Spiced Pork Medallions with Bourbon Sauce Recipe

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Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. —Kathy Kantrud, Fenton, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup bourbon or reduced-sodium chicken broth
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1 pork tenderloin (1 pound), cut into 12 slices

Nutritional Facts

3 ounces pork with 2 tablespoons sauce equals 221 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 581 mg sodium, 15 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.
  2. Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.
  3. In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce. Yield: 4 servings.
Originally published as Spiced Pork Medallions with Bourbon Sauce in Simple & Delicious February/March 2011, p31

Nutritional Facts

3 ounces pork with 2 tablespoons sauce equals 221 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 581 mg sodium, 15 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Spiced Pork Medallions with Bourbon Sauce

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Apr. 24, 2014

Delicious and simple. Used whiskey instead of bourbon and it turned out great.

MY REVIEW
Reviewed Apr. 28, 2012

My husband said this was one of the best things I have ever made! We both loved it!

MY REVIEW
Reviewed Mar. 27, 2012

Quick and delicious. I used kentucky style whiskey and turned out great. I also added a little red pepper flakes to the sauce. Definitely will make again. To the other reviewer about using Brandy instead of bourbon, I don't see why not, the alcohol burns off anyway.

MY REVIEW
Reviewed Feb. 29, 2012

This is one of those recipes you read and have to go out and get the ingredients and have that very night! It was fantastic!! It didn't look like enough spice to go around, but it was. Wouldn't want any more chili powder than it had. The meat cooked for 4 minutes on each side. Try it.....you'll like it!

MY REVIEW
Reviewed Feb. 29, 2012

I have a question, could you substitute Brandy for bourbon?

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