Pork Medallions In Mexican Red Sauce
Spice Without The Heat, For A Flavorful Meal
Pork Medallions In Mexican Red Sauce is a very flavorful yet affordable meal that will feed your crew and have them begging you to make this again. This pork can be served over rice, noodles or mashed potatoes and is a great meal for summer when you don’t want to turn on the oven.
This is one of the recipes I recently made for my cousin and her husband who just had a second baby. The funny thing about these Pork Medallions In Mexican Red Sauce is that the red sauce is the very same Warm Red Salsa that I served at my cousin’s mini baby shower you may remember we had for her a few weeks ago.
The Buttered Quesadillas and Warm Red Salsa can be made and served and then you can save and extra salsa and use it to make this pork. Or better yet, make a double batch and have plenty for both recipes!
Always Simple and Accessible Ingredients
One of the goals I strive for in my recipes is to make sure that most, if not all, of the ingredients are accessible to all. This means accessible both cost-wise and access to the ingredients.
You will see on the recipe card below that the ingredients in this recipe are simple and you will be able to find them at most any grocery store you shop at.
Every recipe on The Tipsy Housewife has a few paragraphs in every post to highlight some of the ingredients folks may need some clarification on. I provide a few pictures and possibly tags so that the recipe is familiar to all who would like to make it.
I hope you enjoy this recipe as much as we did.
Pork Tenderloins
Pork tenderloin is one of my very favorite cuts of meat to use when I have to feed a crowd or I want to have leftovers. It is almost always very affordable and is also a really easy cut of meat to prepare.
You would have to try really hard to ruin this while cooking. Even if you over cook this, it is usually still somewhat juicy.
Most recently I shared a recipe here on Tipsy for a Maple Glazed Pork Tenderloin that was very popular. I also have a Pork Tenderloin with a Roasted Vegetable Gravy that people go crazy for.
I suggest that when you see tenderloins on sale, buy a bunch to freeze. They can be taken out of the freezer, thawed, and prepared quite quickly.
They typically thaw pretty fast!
Give It A Rest
You will want to make sure to let this pork rest before you slice it and add it back to the pan to simmer in the sauce. The pork will slice much nicer when it has rested for the given time.
Pork tenderloin also stays juicier when you let it rest before slicing it. I was told that the resting period gives the juices a chance to redistribute.
A Perfect Meal To Gift
After this was done cooking, I packed it up into a few smaller portions for my cousin and her family. This pork tenderloin is also a really great freezer meal.
It will thaw and reheat really nicely, which makes it a perfect meal to make for someone in need of sustenance. They can eat some of it right away and freeze the rest for when they need it.
You can also bring this with some mashed potatoes. I sometimes like to just bring the Bob Evan’s Ready Made Mashed Potatoes so that they can heat and eat. I have to admit I use these mashed a lot in a pinch but they taste pretty much like homemade.
This is not sponsored, just a product I love.
If you really want to make your own mashed potatoes for this dish, I have to brag that my Mashed Potato Recipe is quite spectacular. I think you will find these potatoes creamy and delicious.
Pork Medallions In Mexican Red Sauce Recipe
Pork Medallions in Mexican Red Sauce. Flavorful spices but not spicy. Perfect for serving over rice, potatoes, or pasta. The sauce is made from canned tomato sauce, onions, and some simple seasoning. You can make the sauce ahead of time and freeze then the pork cooks up fairly quickly for a simple and delicious dinner.
Ingredients
- For The Pork Medallions:
- 2 Pork Tenderloins (approx. 2 lbs. each)
- 2 tablespoons of Olive Oil
- 1/2 tablespoons of All Purpose Seasoning (I used Goya Adobo Seasoning with Pepper)
- 1 teaspoon of Cumin
- 1 teaspoon of Oregano
- 1 teaspoon of Paprika
- 1 cup of Broth (and flavor)
- For the Sauce:
- 1 large Yellow Onion
- 3 tablespoons of Butter *divided
- 3 cloves of Garlic
- 1 large can of Crushed Tomatoes (28 ounces)
- 14 ounces of Water
- 1/2 tablespoon of Better Than Bouillon *savory onion variety
- 1 packet of Goya Sazon seasoning
- 1/2 tablespoon of Goya Adobo All Purpose Seasoning
- 2 teaspoons of Black Pepper
- 1 teaspoon of Cumin *or to taste
Instructions
- FOR THE SAUCE: In a skillet, melt 4 tablespoons of butter. Finely dice the yellow onion and add it to the skillet. Allow the onions to slowly cook for 15 minutes or so. Cover the skillet and occasionally stir the onions.
- When the onions have cooked for 15 minutes, peel the garlic cloves and smash them with your knife. Add them to the onions and sauté for ten minutes.
- Add the Adobo seasoning and the Sazon seasoning to the skillet and mix into the onions, then add the black pepper and the cumin. Sauté for five minutes.
- Add the Better than Bouillon and sauté again for a minute or two.
- Add the entire can of the crushed tomatoes and then add the water to the can and use it to remove the rest of the crushed tomatoes and add this to the pan as well.
- Bring this all to a simmer and reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Set aside while you prepare the pork. This can also be made ahead of time.
- FOR THE PORK: Remove the pork from the package and pat dry. Let this sit out for 20 to 30 minutes and get to room temperature.
- Rub the tenderloins down with the olive and then season on all sides with the seasonings listed for the pork.
- Add a tablespoon of oil to a deep sided skillet and get the skillet hot, but not smoking. Add the tenderloins and sear for 6 to 8 minutes on each side. Turn as each side gets a nice "crust" it. Every pan and stove is different so keep an eye on this. You want a nice char but not burnt.
- When the pork is seared on all sides, add the cup of broth to the skillet. Reduce the heat, cover, and let the pork cook for 25 to 30 minutes. When the pork reaches an internal temp of 125 degrees, remove it from the pan and let it rest on a plate, loosely covered in foil.
- When the pork is cooled enough to handle, you are going to slice the tenderloins into 1 inch thick medallions.
- Add the sauce to the same skillet as you cooked the pork, do not clean the pan, bring the sauce to a simmer and scrape the bottom with a rubber spatula to get the meaty bits up.
- Add the pork medallions to the sauce. Let this all simmer for 15 minutes. Spoon the sauce over the pork as it simmers.
- Serve with rice, potatoes or on its own.