Jane Windham’s Pork Tenderloin Medallions with Yellow Rice


I’m always looking for recipes that are simple and easy to prepare, yet delicious. And these pork medallions are all of the above and more.
I found this recipe last summer on Jamie’s blog Something’s Burning. The recipe appealed to me because it can be prepared in 30 minutes. Leo really liked this dish, and I fixed it several times over the summer. When I revisited Jamie’s blog today, I found out that she was one of the winners of Pioneer Woman’s first baking/cooking demo hosted at her new lodge on the ranch. How lucky can you get? There must have been 50,000 people who registered for that chance! I enjoyed seeing Jamie’s photos that she took while she was there.
Anyway, I think this recipe of Jamie is a winner and here is what you’ll need:

1 pork tenderloin (I used the teriyaki flavored one)
salt, black pepper, and onion powder (I used garlic powder instead)
about 1/2 cup of flour
2-3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup brown sugar
1 cup water
1 (5 0z) package yellow rice

Slice the tenderloin into 1/2 to 3/4 inch medallions. (I pounded the slices with a meat mallet to make them thinner.) Season the slices with salt, black pepper, garlic or onion powder.
Dredge the slices in flour.
Pour about 2 to 3 tablespoons of olive oil into a skillet. (You can use less oil if you are using a nonstick pan but, hey, olive oil is good for you!)
Brown the slices on both sides.
Once browned, drizzle the balsamic vinegar over them. Stir in the brown sugar. I’ve been waiting to use this aged balsamic vinegar that I purchased at the International Market in Atlanta, GA. Have you ever been there? Every foodie needs to go.
Add the water and stir again. Lower the heat and simmer for 20-30 minutes until the sauce has thickened. While the sauce is simmering, prepare the yellow rice according to the directions on the package.
This is our favorite brand of yellow rice, and this package is plenty for 2 people. If you are serving more people, buy a larger size and double the entire recipe.
I served these pork medallions with steamed broccoli and a small salad of sliced tomatoes and cucumbers with ranch dressing. What a delicious blend of flavors!

Author: Rachel Howell

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