Pork Loin Medallions with Grapes

Pork loin medallions with grapes are a refined and tasty dish that combines the sweetness of the grapes with the tenderness of the pork meat. Here is the recipe:

Ingredients

• 4 pork loin medallions (about 150 g each)
• 200 g of white grapes (preferably seedless)
• 1 glass of dry white wine
• 30 g of butter
• 1 sprig of rosemary
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Take the pork loin medallions and brown them in a pan with a drizzle of extra virgin olive oil and the sprig of rosemary, adding salt and pepper to taste. Cook for about 3 minutes per side, until a golden crust forms.
2. In the meantime, wash the grapes thoroughly and cut them in half, removing the seeds if present.
3. When the medallions are golden, deglaze them with the white wine and let the alcohol evaporate.
4. Add the cut grapes to the pan with the medallions, cover with a lid, and let cook for about 10-15 minutes on medium heat, until the grapes become soft but not mushy, and the sauce slightly reduces.
5. Remove the medallions and keep them warm. In the pan, add the butter to the grapes and remaining sauce, stirring until you obtain a creamy sauce.
6. Serve the hot pork loin medallions with the prepared grape sauce and an additional sprinkle of pepper if desired.

Curiosities

White wine is often chosen for the preparation of this dish because its acidity and freshness pair well with the sweet taste of grapes, creating a harmonious balance with the pork meat.

If you don’t have dry white wine available, you could use light chicken broth with a touch of vinegar to give it acidity. Enjoy your meal!