• 1-1/2 pounds boneless pork loin
  • 3 tablespoons brown sugar
  • 3 tablespoons dijon mustard
  • 3 tablespoons bourbon
  • 1 tablespoon minced green onions
  • 1 teaspoon minced garlic
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • Salt and pepper, to taste


  1. Cut pork loin into six slices and put into a shallow pan. Combine next six ingredients. Add to pan with pork. Mix well. Chill several hours. When ready to cook, remove pork from marinade; reserving marinade.
  2. Heat oil in heavy skillet over medium-high heat. Saute pork until well browned on both sides. Remove from pan and keep warm. Pour off all oil. Add marinade to pan; heat to boiling, reduce heat and simmer a few minutes. Add butter and swirl pan to melt butter. Season to taste.
  3. To serve, put pork on plates; strain sauce over the pork slices.


The marinade does most of the work for these flavorful medallions.

Recipe Yield: Yield: Serves 6.

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Nutritional Information Per Serving:

Calories: 212
Fat: 9 grams
Sodium: 257 milligrams
Cholesterol: 60 milligrams
Protein: 22 grams
Carbohydrates: 8 grams

Recipe and image appear courtesy of the National Pork Board.