pork essentials: marinated tenderloin medallions

How To Make pork essentials: marinated tenderloin medallions

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  Step 1
  PREP/PREPARE
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  Step 2
  THE MARINADE
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
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  Step 5
  Cook until the garlic begins to soften, but not burn, about 6 – 8 minutes.
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  Step 6
  Remove from the heat, stir in the lime juice and orange juice.
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  Step 7
  Chef’s Note:Allow the marinade to cool down to room temperature.
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  Step 8
  Cut the pork tenderloin into thick medallions.
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  Step 9
  Add them to a non-reactive bowl, or Ziploc bag.
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  Step 10
  Pour the cooled marinade over the pork.
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  Step 11
  Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
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  Step 12
  After the prescribed time, remove the pork from the refrigerator.
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  Step 13
  Add the diced bacon to a sauté pan over medium-low heat.
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  Step 14
  Allow the diced bacon to slowly render their fat, and begin to crisp.
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  Step 15
  Remove from the pan, and drain on paper towels.
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  Step 16
  Increase the heat to medium, and cook the medallions until nice and brown, about 3 – 5 minutes per side.
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  Step 17
  Remove from the pan and reserve.
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  Step 18
  THE PAN SAUCE
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  Step 19
  Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
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  Step 20
  Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
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  Step 21
  Chef’s Note: Season to taste with salt and pepper, before proceeding.
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  Step 22
  Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
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  Step 23
  Add the pork medallions, and drizzle with the remaining sauce.
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  Step 24
  PLATE/PRESENT
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  Step 25
  Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
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  Step 26
  Keep the faith, and keep cooking.
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