SHOP WINES

pork medallions with paprika vinaigrette Recipe

Pork Medallions with Paprika Vinaigrette – Perfect with Cinsaut

Juicy, Grilled pork medallions are drizzled with a bold paprika vinaigrette infused with garlic, thyme, and red wine vinegar. The smoky spice and savory herbs highlight the bright berry fruit, spice and smooth tannins of our Cinsaut, creating a pairing that’s both vibrant and comforting.

Pork Medallions with Paprika Vinaigrette

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Ingredients Method

Ingredients
  

  • 1/3 cup olive oil
  • 2 tsps red wine vinegar
  • 2 large garlic cloves pressed
  • 1 tsp salt
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 2 pork tenderloins

Method
 

  1. Whisk oil, garlic, thyme, paprika, red wine vinegar, salt and pepper in a medium size bowl. Cut pork tenderloins across into one inch sections. Place cut pork in marinade, stir to coat and let sit for at least thirty minutes.
    Bring charcoal or gas grill to medium heat. Place pork on grill and cook until lightly browned on one side. Turn and cook until internal temperature is 140 degrees farenheit. Remove and let rest for ten minutes.
    Serve with Holly’s Hill Cinsaut!
    Serves 6
"Carrie and Josh put on amazing events with amazing food made by Josh himself! Go as often as you can!"
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