Medallions For A King
Tender pork or venison medallions are coated in a flavorful pepper and apple jelly sauce, perfect for a hearty yet elegant meal suited for special occasions or family dinners.
Ingredients
Instructions
- Trim fat from meat and cut into 1-inch pieces.
- Simmer together black pepper and cider vinegar in a 1-quart glass saucepan until the solution is reduced by half.
- Combine chicken soup base, cornstarch, and water; blend and add to the vinegar mixture.
- Bring to a boil, then lower heat and cook, stirring, until the sauce thickens.
- Remove from heat but keep warm.
- Season meat with apple pie spice and celery salt.
- Melt butter with onion liquid.
- Add meat and cook until golden on both sides.
- Stir in apple jelly and continue cooking.
- Pour pepper sauce over meat and serve garnished with spiced apple rings and celery leaves.
Tips & Substitutions
For a deeper flavor, consider marinating the meat in the apple pie spice and cider vinegar for a few hours before cooking. If you don't have apple jelly, you can substitute with apricot preserves for a similar sweetness. When thickening the sauce, ensure you stir continuously to prevent lumps. Adjust the spice level by adding more or less black pepper to suit your taste.
Serving Suggestions
Serve the medallions over a bed of rice or alongside roasted vegetables for a complete meal. They pair beautifully with spiced apple rings and a fresh side salad. For a heartier option, consider serving with mashed potatoes or a savory grain dish like quinoa. This dish also complements American recipes that feature apples.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the medallions in a skillet over medium heat with a splash of water or broth to maintain moisture. Cover with a lid to steam and heat through, taking care not to overcook the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Medallions For A King contains roughly 35 calories, with 0g protein, 3g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while pork and venison are traditional choices, you can substitute chicken or beef tenderloin as well. Just adjust the cooking time according to the meat you choose, ensuring it reaches the appropriate internal temperature for safety.
What if I don't have cider vinegar?
If cider vinegar isn't available, you can use white wine vinegar or even a mix of apple juice and a splash of lemon juice for a similar tangy flavor. The key is to retain that fruity acidity that complements the apple jelly.
How can I make this dish a bit spicier?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce to the vinegar mixture. You can also marinate the meat with a sprinkle of cayenne pepper along with the apple pie spice for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).