The marinade does most of the work for these flavorful medallions. Serve with garlic mashed potatoes and Brussels Sprouts with Prosciutto and Parmesan.


  • 1 1/2 pounds boneless pork loin
  • 3 tablespoons brown sugar
  • 3 tablespoons dijon (style mustard)
  • 3 tablespoons bourbon
  • 1 tablespoon green onions (minced)
  • 1 teaspoon garlic (minced)
  • 1 1/2 teaspoons worcestershire sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • salt (to taste)
  • pepper (to taste)


  1. Cut pork loin into six slices and put into a shallow pan. Combine next six ingredients. Add to pan with pork. Mix well. Chill several hours. When ready to cook, remove pork from marinade; reserving marinade.
  2. Heat oil in heavy skillet over medium-high heat. Saute pork until well browned on both sides until internal temperature on a thermometer reads 145 degrees F. Remove from pan and keep warm for 3 minutes. Pour off all oil. Add marinade to pan; heat to boiling and simmer 5 minutes. Reduce heat and add butter and swirl pan to melt butter. Season to taste.
  3. To serve, put pork on plates; strain sauce over the pork slices.
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