Pork Medallions with a Ginger-Infused Balsamic Reduction

What a week! I had a great in-person interview after two rounds of phone interviews. If I get this new job, it would be so awesome. I like the people I’d be working for and with and it’s a great organization. Hopefully, it won’t be too long before I get a response. Having a great interview doesn’t necessarily mean I’ll get a job offer but I’m definitely cautiously optimistic!

I’ve also been working with the coach at my CrossFit gym to get the new location up and running. In addition to some volunteer paint duty, I’ve been working on the Marketing plan. We’ve got updates ready for our web site and Facebook pages. We’re finalizing the Twitter strategy and have pretty much agreed on the promotion plan for the formal Grand Opening on October 6th. We had out first full workout in the new space on Friday and it’s going to be awesome! Oh, and one of the folks I interviewed with today (he would be my boss’ boss) is also a CrossFit-er and it was nice to be able to work that into our conversation! (Whatever it takes, right?)

Enough of that! Let’s move on to food! My friends at Feast on the Cheap, a web site run by a mother/daughter team, have had my attention for some time. Their web site features recipes that are delicious, frugal and easy to prepare. The recipe I’m about to share with you is one of my favorites of the many I’ve downloaded there. Check them out at www.feastonthecheap.net!

Pork Medallions Shown with Oven Roased Cauliflower and AsparagusIf you’ll recall, when we first started out together, I made a commitment to sharing recipes that were simple, easy and delicious. This one meets that criteria in spades. It’s so good that – when you serve it to guests – they will never believe that it’s so easy. The original recipe was incredibly delicious…that’s a standard you can expect at Feast on the Cheap, but I think my paleo adaptation is almost as tasty and it doesn’t include any sugar.

Let me know what you think!

Peace Rick

Pork Medallions with a Ginger-Infused Balsamic Reduction
PracticallyPaleo.net  (Adapted with permission from a recipe at FeastontheCheap.net)


  • 1 pound boneless pork tenderloin, cut into 1/2-inch thick slices (Err on the side of thicker for this.)
  • 2 1/2 Tablespoons olive oil, divided
  • 1 large shallot or one small onion, finely minced (about 2 Tablespoons)
  • 1 clove garlic, finely minced
  • 1 teaspoon ground ginger
  • 1 teaspoon maple-flavored agave nectar
  • 2 teaspoons Dijon-style mustard
  • 1 cup Balsamic vinegar
  • salt and freshly ground pepper to taste


1.  In a medium pan, heat 1 Tablespoon of the olive oil over medium flame. Add the shallots and sauté for about 2-3 minutes until the shallots or onions are translucent. Add the garlic and sprinkle with the ground ginger. Stirring constantly, sauté an additional 1-2 minutes.

2.  Add the vinegar, mustard and agave nectar to the mixture. Bring to a boil and cook at a high simmer, stirring occasionally, until the liquid has reduced by half; about 10 minutes. The liquid will thicken to a syrup-like consistency. Set aside. (Don’t worry…it starts out smelling really wrong but after it all comes together it’s incredibly good!)

3.  In a large sauté pan, heat the remaining olive oil over medium-high heat. Add the pork medallions and cook for about 2 minutes on each side. (If the slices are thicker than a 1/2-inch, adjust the cooking time accordingly.)

4.  Stir in the Balsamic reduction, coating each medallion. Don’t cook them too long or the pork will get hard. Transfer to a platter and serve immediately.


  1. KJ

    This sounds marvelous! Thanks for sharing!

  2. Nicely done! Thanks such much for the shout-out and we hope you are having a blast with your new blog. Cheers! Mary Anne and Mariel

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