Pork Medallions with a Sweet-and-Sour Riesling Sauce

From Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Cookbook

Author(s): Bruce Aidells

Page 132

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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aj12754

16 years ago

★ ★ ★ ★ ★ 3/5

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This dish had a really nice subtle flavor although I think the title is a little misleading since that "sweet-and-sour" quality (especially the sour side of that equation) is so subtle as to be almost non-existent. It is really a Riesling wine sauce with the addition of white balsamic vinegar and golden raisins.

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