4 Reviews of Priceless Pork Medallions (Médaillon, Medaglione)

From: momaphet

On Jun 13, 2008

This was quite scrumptious! I had a 1 lb piece of pork loin I cut into thin slice then pounded. I used a combination of dried thyme, fresh lemon thyme, and marjoram. I added some mushrooms along with the onions, which were so amazingly wonderful with the sauce. I deglazed my pan with some Marsala in addition to the chicken broth. This was a nice combination with the fresh lemon juice which brightened the whole thing up. I realized as I was eating my dinner I had forgotten to add the mustard - we didn't miss it, but I'll add it next time. I finished off the sauce by whisking in couple of tablespoons of butter and a little sprinkle of kosher salt which made it sublime. This was "I wanna lick my plate" good! I served the pork with grilled asparagus and grilled garlic bread, and a nice CA Cabernet. Thank you Rita, this one is a definite keeper! Reviewed by a Chic Chef for ZWT4 - Italy.

From: KLBoyle

On Apr 13, 2009

Absolutely delicious! I was dissapointed to find I was out of capers but this dish was still fantastic without. I'm glad to find such a great recipe that calls for ingredients I always have on hand. Thanks for posting this winner!

From: Sage

On May 28, 2009

This was a hit in my house;my husband kept saying...This is really good! I did add some some Portobello mushrooms because they were begging to be part of this chef d'oeuvre. Thank you Rita; this one is a keeper. Don't you love the Tour; we have so much to chose from. I made t his for ZWR5. Merci. Rita

From: HeatherN

On Mar 23, 2008

These were delicious. Easy to make and using ingredients I almost always have on hand.