Medallions of Pork Tenderloin with Creamy Guajillo Sauce

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Medallions of pork tenderloin with creamy guajillo sauce. Delicious!!

Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own.

The recipe that I made last night is an adaptation from this absolute wonderful book: “Seasonal Southwest Cooking” by Barbara Pool Fenzl. All the recipes are easy to prepare, and to help you along, the photographs are just so inviting and mouth watering.

Never having worked with chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.

I hope you will enjoy it as much as we did.

Giangi's Kitchen Signature

 

Nutrition Facts
Medallions of Pork Tenderloin with Creamy Guajillo Sauce
Amount Per Serving
Calories 477 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 18g 90%
Cholesterol 199mg 66%
Sodium 113mg 5%
Potassium 755mg 22%
Total Carbohydrates 3g 1%
Protein 36g 72%
Vitamin A 28.5%
Vitamin C 1.1%
Calcium 4.9%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Medallions of Pork Tenderloin with Creamy Guajillo Sauce

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 guajillo chiles
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 pound, cut into 12 medallions pork tenderloin
  • 2 tablespoons red wine
  • 1 cup heavy cream
  • 2 teaspoons chopped fresh chives

Instructions

  1. Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.

  2. Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.

  3. In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.

  4. Remove the meat from the pan to a warm plate.

  5. Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.

  6. Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.

  7. Serve immediately.

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