Pork Tenderloin Medallions with Creamy Balsamic Sauce

A recipe suitable for a yacht galley!
Ingredients: 
½ lb pork tenderloin cut into 1" thick medallions
1 tbsp Venturi-Schulze Balsamic Vinegar
¼ cup fine bread crumbs
2-3 chives, finely chopped
½ tsp finely chopped fresh rosemary
½ tsp vegetable or chicken broth powder
½ tsp celery salt
¼ tsp garlic powder
1 tsp each olive oil and butter for frying

This recipe was published in the January 2003 issue of Pacific Yachting magazine by David Hoar and Noreen Rudd. David gave me permission to include it here.

Flatten the tenderloin medallions to about ½" thick, hitting each medallion with the flat edge of a heavy knife. Brush both surfaces with balsamic vinegar and set aside to marinate for about 30 minutes at room temperature.

Thoroughly blend the breadcrumbs with the chives, rosemary, broth, celery salt and garlic powder. Press the medallions firmly into the crumbs. Heat the olive oil and butter in a non-stick frypan. When the oil/butter is hot, quickly fry the medallions until golden, turning once, about two minutes per side.

Serve immediately with warm, creamy balsamic sauce, new potatoes, crispy yam wedges (oil the wedges, dust with the same crumb mix used for the medallions and bake 30 minutes at 400° F) and a vine-ripened tomato, chèvre cheese and fresh basil salad drizzled with Venturi-Schulze balsamic vinegar.

For more recipes, visit: www.venturischulze.com/recipes