World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Austrian   -   Medallions Of Pork With Beer And Caraway Sauce   adapted from Viennese Cuisine

  • 2 Cloves Garlic -- finely chopped
  • 2 Cups Olive Oil
  • 6 Pounds Pork Tenderloin -- cut 18 medallions
  • 1 Medium Carrot -- finely chopped
  • 1 Medium Celeriac -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1 Medium Onion -- finely chopped
  • Caraway Seed
  • 12 Ounces Dark Beer
  • 1/4 Cup Pork Stock
  • Salt And Pepper -- to taste
Directions Process garlic with olive oil unti smooth. Place pork in pan and cover with garlic oil. Add vegetables and caraway seed. Cover and marinate for 12 hours. Transfer vegetables to pan and saute until tender. Add beer and reduce by half. Season with caraway seed to taste. Add 1/4 cup water and the stock and simmer for 1 1/2 hours. Remove medallions from marinade and pat dry. Saute pork for 4 minutes per side. Remove and set aside. Strain sauce into skillt and add pork back in. Heat through and serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 1, Speed: 2, Overall: 2.66667 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of