Search thousands of recipes reviewed by home cooks like you.

Marinated Pork Medallions with a Ginger-Apple Compote

Marinated Pork Medallions with a Ginger-Apple Compote

  • Prep

  • Cook

  • Ready In

adam

Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
  3. Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
  4. While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jillian
50
4/14/2010

Delicious! The pork comes out moist, tender and full of flavor - not at all dry unless you over cook it. Start off with a good quality balsamic vinegar and you can't go wrong. There is however a bit too much marinade. For about 2 lbs. of pork tenderloin I used 1 cup of balsamic vinegar and 1/4 cup of olive oil. I left the amount of garlic and thyme the same and added some fresh rosemary as it pairs well. I pricked the tenderloin serveral times with a fork and sprinkled it with a bit of kosher salt and cracked black pepper, cut it up into pieces, then poured the marinade over top and let it go all day. The longer it marinates the better. The pork will basically soak up most of the marinade. This is very similar to "Grilled Pork Tenderloin with Balsamic Vinegar" from this site. So if you like this you'll like that one too. When cooking it on the grill I skewered it to make it easier to turn and cook evenly. For the compote, I used half the amount of butter, fresh cherries (15), 1/4 tsp. of ginger powder and eyeballed the cinnamon and nutmeg. The compote is very good. I could see using dried cherries or dried cranberries depending on your tastes. This is a definite keeper and will make you look like a star in front of guests.

Avon- status quo PRO
18
12/1/2009

Adam, thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions, I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade, the more it absorbed and was so incredibly delicious and tender, that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius, so thank you for making me look so good. I'll be doing this again.

ROSEP47
12
12/23/2010

We loved the flavors. As others have pointed out, the quantity of marinade is excessive. I made half the recipe, put the 2 rather large tenderloins in a plastic container that fit them comfortably, and poured that half recipe on, and it was enough to submerge them. That's a convenient amount, but I think I could make only a fourth of the recipe from these costly ingredients and put them in a bag that can be turned over. Definitely make only a fourth for 1 tenderloin. The compote is great, and about the right amount for two tenderloins. Definitely do not slice the meat until after grilling. We grilled according to package directions. 10 minutes would not have been long enough on our gas grill at 400 -- more like 20 minutes. Quantity wrong, timing wrong - otherwise a very fine enhancement to the pork.