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Tuesday, February 5, 2019

Pork Loin Medallions in Balsamic Honey Glaze over Potato Pancakes



1 lb lean pork loin
10-15 new potatoes (any potato will do in a pinch)
1 egg white
½ c honey
¼ c balsamic vinegar
2 T olive oil
½ c vegetable oil for frying
¼ t salt
1/8 t ground pepper
Extra pinches of salt & pepper (for potatoes)
Parsley or cilantro for garnish

Make the glaze by combining the balsamic vinegar and honey in a bowl and mixing together well until completely smooth. Set aside.

Peel and shred the potatoes into a large bowl. Since the shredding process will extract quite a bit of liquid from the potatoes, you may need to drain them in a colander. Some moisture is okay, but you want to make sure that they’re as dry as possible. Season with a couple pinches of salt & pepper. Lightly beat the egg white and add to the shredded potatoes, mixing together until completely coated. This will act as a binder to make sure they stay together during the frying process. In a large frying pan, heat the vegetable oil over medium high heat until it becomes iridescent. You can test the oil’s heat by flicking a couple drops of water (carefully!) and if it starts to pop, you're good to go. Take a small handful of the potato mixture and arrange into a “pancake” about 3” in diameter. Gently place the pancake into the oil and fry for about 3 minutes on each side or until both sides are a nice golden brown (like hash browns). Once cooked, remove from oil and place on a plate with plenty of paper towels for draining excess oil. Depending on the size of your pan, you can probably make 3 or 4 of these at a time.

Cut the pork loin into medallions about ¾” in size. Season both sides of each medallion lightly with salt & pepper. In a skillet, heat the olive oil over medium heat. When pan is heated, add a couple of pork medallions and cook for about 3-4 minutes on each side or until the meat is no longer pink on the inside. Do not overcook! When all the pork is cooked, add about half the glaze to the pan and scrape up any brown bits. If you like, you can place the pork back in the pan with hot glaze to coat lightly for extra flavor.

Arrange 3 or 4 potato pancakes on a plate. Top with 3 pork medallions, drizzle dish with remaining glaze, garnish with parsley or cilantro, and enjoy!

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8 comments:

  1. very nice for post and how about paper craft is the simple and easiest craft among kids, it can easily be done by them and it is easy to even teach them too. You can make some of the most simple and cute stuff with paper. There are hundreds and thousands of activities ideas and videos on the internet which will let you know amazing ideas for paper craft. It is the best time killing activity to get your kid to indulge into the form of art that is informative for the kids. Even the paper is cheap too, you do not need to spend much money on it and you can get amazing ideas for yourself.

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  2. I don't eat pork, but I would love to substitute the meat for chicken and see how the recipe turns out!

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  3. I don't eat much of pork but I like the recipe.

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  4. I think my kids will really like this recipe. The potato cakes combination make it a particular winner!!

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  5. This looks so delicious! I have not tried cilantro with pork chops before, but it totally makes sense! They also look so moist!

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  6. Yum! Looks absolutely delicious. I love any food that involves potatoes and meat.

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  7. Looks tasty! What inspired you to create this recipe/meal?

    *Samantha- https://herjournal.blog

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  8. Yummy! You can never go wrong with meat and potatoes!

    Kasey Ma
    www.TheStyleWright.com

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