Balsamic and Wine Pork Medallions

Balsamic and Wine Pork is half barbecued and half pan fried to get the very special sauce required to enhance this dish.

Considering that my barbecues often have three or four different dishes doing one in the fry-pan is only half cheating. I don't know about you but I always get a feeling of satisfaction when I do something in the fry-pan and my guests are convinced that it is barbecued. Submitted by David McCarthy, Australia


  • 2 pounds Granny Smith apples (or similar)
  • 6 ounces water
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • 2 pounds pork loin, cut into 12 medallions (pork fillet)
  • 4 ounces flour
  • 4 ounces oil
  • 1 cup white wine
  • 3 ounces balsamic vinegar
  • Salt and pepper


Preheat barbecue to medium. To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on an aluminum foil sheet, and bake them for 4 hours in a low to medium barbecue until they crispy like potato chips.

Peel the other 1/2 of the apples, and place them in a saucepan with the water.

Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes.

Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm.

To prepare the pork medallions, dredge each piece lightly in the flour.

Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side.

Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol.

Add the vinegar to create a sauce.

To serve, place two medallions per person on each plate.

Add the apple puree, and fan out the crunchy apple chips.


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