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Pork Medallions with Herbed Garlic Cream Sauce Recipe – Your Pantry or Mine, No.2 – Part 2

For this issue of YPOM we delve into the deep dark world of leftovers! One of the things tat struck me about dew’s pantry list was that she had “Several cooked, half consumed pork roasts” lying around in her freezer that she usually uses for sandwiches.

While pork sammiches are definitely on the good side of wonderful (especially if they’re pulled), I thought perhaps I’d dive in and see if we couldn’t pull a double-duty dinner out of what would otherwise be a porcine sacrifice to whole grain bread and a few lucky condiments.

I’m not sure what variety of pork roast lives in dew’s freezer, but for this exercise I used a pork blade roast that weighed in at just a bit over 6 pounds. (It was the smallest they had at the market that day.) Said piece of meat was roasted with nothing but salt and pepper, served up gleefully for one meal, then retired to the fridge for three days before this experiment began.

The focus on this particular dish was to jazz up something that’s already seen the table once, so I went for a sauce as a good way to perk up the meal, along with a bit of extra caramelized goodness on the pork itself. The addition of broccoli with a lemon twist is an ode to my doctor, who says I’m eating too much protein.

Pork Medallions with Herbed Garlic Cream Sauce
Yield: 2 servings

Pork Medallions with Herbed Garlic Cream Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes


  • 2-4 medallions of left over pork roast. (medallion is simply a fancy-shmancy term for “slice”)
  • 1/2 onion, chopped
  • 3 cloves garlic, sliced
  • 1/4 cup red wine (I used merlot, dew didn’t specify the type she had)
  • 1/2 cup milk (Lactose free, whole, 2%, whatever you have on hand)
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • (feel free to substitute whichever herbs make you happy)
  • 4 tbsp olive oil
  • Salt and pepper to taste


  1. Heat an appropriately sized skillet at medium to medium high. Add 2 tbsp olive oil and sear pork medallions until browned, turning once. (about 2 minutes per side.) Remove pork from pan and cover with foil.
  2. Reduce heat to medium, add remaining olive oil, onions and a pinch of salt to skillet. Sauté until just translucent, stirring occasionally. Add garlic and cook until translucent.
  3. Remove skillet from heat and add red wine. Return to flame and simmer, stirring often, until wine is reduced by half. Add milk, herbs, salt and pepper and bring to a bare simmer for 1 minute.
  4. Remove from heat and allow to stand for 5 minutes. serve over pork medallions

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 438Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 43mgSodium: 213mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 13g


What I would have done differently had I thought of it at the time:

Yeah… I suppose I should be looking for something to say here, but I really just can’t seem to find the words.



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