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Pork Medallions with Onion Marmalade

This recipe from superstar chef Massimo Bottura is simpler than the food he now cooks at his avant-garde three-star Michelin restaurant, Osteria Francescana in Modena, Italy. Still, it's incredibly delicious: The savory marmalade made by cooking onions in butter and sugar is intensely rich in flavor.

  • Total Time:
  • Servings: 8

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  • 2 medium white onions, finely chopped
  • 6 tablespoons unsalted butter
  • 2/3 cup sugar
  • 3/4 cup plus 1/3 cup dry red wine
  • 3/4 cup raspberry vinegar
  • Salt
  • Eight 4-ounce pork loin medallions
  • Freshly ground pepper
  • 1 teaspoon minced rosemary
  • 8 very thin slices of pancetta
  • 2 tablespoons pure olive oil
  • 8 garlic cloves
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups beef stock


  1. In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes. Add 3/4 cup of the wine along with the raspberry vinegar and boil until the liquid is syrupy, 8 minutes. Season with salt.
  2. Meanwhile, season the pork with salt and pepper; sprinkle with the rosemary. Top each medallion with a slice of pancetta and tie together with string. In a skillet, heat the oil and garlic. Add the pork, pancetta side down, and cook over moderately high heat until browned, 3 minutes. Reduce the heat to moderate, turn the medallions and cook until just cooked through, 3 minutes. Transfer to a platter and tent with foil. Discard the garlic.
  3. Add the remaining 1/3 cup of wine and the balsamic vinegar to the skillet and boil, scraping up the browned bits, until reduced by half, 2 minutes. Add the stock and simmer until reduced to 2/3 cup, 5 minutes. Stir in any pork juices and season with salt and pepper. Remove the string and set the pork on plates. Serve with the onion marmalade and sauce.

Suggested Pairing

Bright, medium-bodied Chianti Classico.

Contributed By Photo © Con Poulos Published May 2001

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