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Pork Alternative Medallions

What you need: 

Dry Mix:
2 cups vital wheat gluten
1/2 cup each: nutritional yeast flakes AND soy protein isolate/soy flour
2 teaspoons onion powder
1 teaspoon each: garlic powder, paprika
1/4 teaspoon each: black pepper and cayenne pepper

Wet Mix:
1 - 15 ounce can kidney/red beans, mashed
1 1/2 cup water
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon liquid smoke Basting Sauce:
2 cups hot water
1 medium onion, minced
4 medium cloves garlic, minced
Zest of one orange
1/4 teaspoon cinnamon
1/2 teaspoon each: onion powder and cloves
1 tablespoon each: vinegar and seasoning/grilling salts
1 cup barbecue sauce (if "thick", add 1/4 cup of water)
1/4 cup vegetable oil

What you do: 

This recipe will create several pounds of 2 to 3" pork tenderloin-style medallions with a caramelized, flavorful reduction glaze. The flavor is best compared to a sweeter, Americanized au poivre. Try serving with rice or baked potato, side veggie, and a dinner roll or fresh bread.
1) Mix dry ingredients in large bowl or bread machine.
2) Mix wet ingredients in separate bowl, then add to dry ingredients. Run bread machine on dough cycle until uniform in texture and stretchy. If you have no bread machine, then knead and punch dough for 10 to 15 minutes.
3) Mix basting broth and set aside. Preheat oven to 350 degrees Fahrenheit. Form dough into 2 logs and let them "rest" for 5 minutes. Slice diagonally into 1/2" thick medallions. Note that these will expand significantly during cooking.
4) Place medallions in pan and coat in basting broth, gently turning them to cover evenly. Cover pan with foil and bake for 2 hours, stirring every 20 to 30 minutes. While baking, two things will happen: the medallions will absorb more liquid and expand and the basting broth will turn into a reduction glaze. It is important to not only stir, but also scrape the bottom of the pan to coat the medallions evenly with the sauce as it reduces. The medallions are done when the surfaces are lightly browned and glazed.
Source of recipe: An adaptation of Bryanna Clark Grogan's adaptation at http://www.bryannaclarkgrogan.com/page/page/3115952.htm#winter

Preparation Time: 
20 to 30 minutes, Cooking time: 2 hours
Cooking Time: 
2 hours
Servings: 

SO HOW'D IT GO?

I modified this recipe quite a bit because I couldn't find soy flour, and I didn't have liquid smoke or bbq sauce.  I ended up running some tvp through the blender to make it a powder, and made my own bbq sauce with ketchup and vinegar etc.  I also seasoned it in a beefy style with balsamic vinegar and rosemary, then basted in in similar flavourings.  Using a bread machine was so easy, and I would never have though to use one for this purpose, worked great! I found the seitan to be a bit mushy at first, but after freezing and defrosting, they took on the texture I wanted.

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;)b Thanks for the recipe! These were very quick to make, but a long cooking time! The flavour is very strong, which I liked. The recipe makes quite a lot - so lots to share! I served mine with brown rice & peas. The baste was yummy, although I didnt like the orange zest in it.  ;)b

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