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Pork Medallions in Chocolate and Balsamic Sauce

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Pork Medallions in Chocolate and Balsamic Sauce

Pork Medallions in Chocolate and Balsamic Sauce

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Course Main Dish
Cuisine Italian
Servings 4 people

Ingredients
  

Instructions
 

  • Cut the tenderloins into ½ inch slices and with the flat meat mallet, pound until ¼ inch thick. Dry each slice well with paper towels. You should have 10-12 slices. Brush the tenderloin filets on all sides with Secolari Arbosana Olive Oil, then sprinkle with cracked salt and cracked pepper.
  • Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the pork slices in batches making sure not to crowd the pan or they will not brown properly. Cook to your desired degree of doneness, about 2 minutes per side for medium-rare. Allow to sear properly on one side before turning. Once done, remove the steaks from the skillet and keep warm. Repeat with additional slices.
  • In the same skillet, stir in the minced shallot, and cook for 1 minute. Add the orange zest and cook for 30 seconds. Pour in the wine and Secolari Traditional Balsamic. Simmer until it reduces to the consistency of syrup, 2 to 3 minutes. Add the broth and fresh rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks and serve.
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