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La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Sautéed Pork Tenderloins with Basil
and Balsamic Vinegar 

"Cooking is like love. It should be entered into with abandon
or not at all."
~ Harriet Van Horne

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Sautéed Pork Tenderloins with Basil
and Balsamic Vinegar

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

 “Balsamic vinegar combines beautifully with the flavors of Asia. The sauce
for these sautéed pork medallions marries balsamic and rice wine vinegars,
ginger, garlic, and fish sauce to demonstrate this kinship perfectly. It’s
smooth, mellow and delightful.”

1/2 cup balsamic vinegar
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons nam pla (Thai fish sauce)
3 tablespoons packed light brown sugar
1/2 cup cold water
2 tablespoons vegetable oil
2 pork tenderloins (each about 12 ounces),
cut into 16 medallions, each slice pounded
until about 1/4 inch thick
Salt and freshly ground pepper
1/4 cup chopped fresh basil leaves
4 scallions, thinly sliced

 1. Preheat the oven to 350 degrees F.
2. In a bowl, whisk together the balsamic vinegar, rice wine vinegar, cornstarch, ginger, garlic, nam pla, brown sugar, and cold water.
Mix well and reserve.
3. In a nonreactive large sauté pan set over high heat, heat the oil until
it ripples. Meanwhile, lightly season both sides of the pork medallions
with salt and pepper. Working in batches, cook the pork until golden,
about 1 minute on each side. Transfer the pork medallions to a
jelly-roll pan.
4. Place the pork in the oven and roast until just cooked through, 4
to 5 minutes.
5. Meanwhile, add the reserved vinegar mixture to the sauté pan and
bring to a simmer over medium heat. Simmer for 1 minute. Stir in
the basil and scallions. Remove the pork from the oven and pour
any accumulated juices into the sauce. Bring to a simmer and
remove from the heat.
6. Pour the warm sauce over the pork medallions.