steak tenderloin

Olive Pork or Beef Giardiniera Tenderloin Medallions

Who can tell you better on how to use Giardiniera in a recipe than That Pickle Guy.  Shop the Market this Saturday for your Giardiniera, your selection of tenderloins and your pick of the red or white wine from Glunz Family Winery. 


  • 8-12oz Giardiniera from That Pickle Guy

  • 2 medium sized Pork or Beef Tenderloins

  • 3 Garlic Cloves chopped fine or garlic pressed

  • 2-3 tbsp Olive Oil

  • 2-3 tbsp Balsamic Vinegar

  • Large Onion diced & any vegetable of your choice

  • ½-1 Cup Red or White Wine

  • 1-2 tbsp Butter

  • A couple pinches of Dried Basil & Oregano

  • Salt & Pepper - Along with any other spices you wish to season your Pork or Beef


  1. Season the Pork or Beef Tenderloins

  2. Preheat oven to 350 degrees.

  3. In a large bowl, mix together Giardiniera, Garlic, Balsamic Vinegar, Onion, Basil & Oregano.

  4. Preheat sauté pan (medium) & Add 2 tbsp Olive Oil.

  5. Sear each tenderloin, one at a time, making sure to brown all of the sides.

  6. Reserve Tenderloins on a large platter, let sit.

  7. Deglaze the pan - Lower heat to medium & add wine and butter.

  8. Use a wooden spoon to push and scrape the bottom of the pan, releasing all the debris.

  9. Pour deglazed remains into a bowl.

  10. Cut tenderloins into 2-3 inch chunks.

  11. The Pork/Beef should be pink in the center.

  12. Add the cut tenderloin chunks to the large bowl containing Giardiniera mix made earlier.

  13. Add the deglazed juices and toss together.

  14. If it appears dry you can always add more Olive Oil.

  15. Scrap everything into a large baking pan or dish.

  16. Use a spatula to scrape all the wonderful juices.

  17. Bake for 20-30 minutes depending choice of meat and your desired temperature of meat.

  18. Serve by itself, over pasta, rice or mashed potatoes.

 Recipe courtesy of That Pickle Guy