Indulge your taste buds with a culinary delight that’s sure to impress! Our Pork Medallions with Savory Sauce is not just a meal; it’s an experience that transforms simple ingredients into a gourmet dish worthy of any dinner party. With tender pork medallions seared to perfection and enveloped in a rich, herb-infused sauce, this recipe will have your guests begging for seconds. Ready to elevate your cooking game? Let’s dive into this mouthwatering recipe that will make you the star of your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork tenderloin
- Shallots
- Chicken broth
- Fresh herbs (thyme, rosemary)
- Butter
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: pork tenderloin, shallots, chicken broth, fresh herbs (thyme and rosemary), butter, olive oil, salt, and pepper.
- Preheat your oven to 400°F (200°C) to prepare for finishing the pork medallions.
- Trim the pork tenderloin of any excess fat and silver skin. Cut the tenderloin into 1-inch thick medallions, ensuring even sizes for uniform cooking.
- Season both sides of the pork medallions generously with salt and pepper to enhance the flavor.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the pork medallions to the skillet in a single layer, being careful not to overcrowd the pan.
- Sear the pork medallions for about 3-4 minutes on each side, or until they are nicely browned. Once browned, transfer the medallions to a plate and set aside.
- In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once the butter has melted, add finely chopped shallots. Sauté the shallots for about 2-3 minutes until they become translucent and fragrant.
- Add 1 cup of chicken broth to the skillet, scraping the bottom of the pan to deglaze and incorporate any browned bits into the sauce.
- Chop the fresh herbs (thyme and rosemary) and add them to the skillet. Stir to combine and let the sauce simmer for about 5 minutes, allowing it to reduce slightly.
- Return the pork medallions to the skillet, spooning some of the sauce over them. Cover the skillet and let them cook for an additional 8-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Once cooked, remove the skillet from heat and transfer the pork medallions to a serving platter. Tent with foil to keep warm.
- To finish the sauce, stir in the remaining tablespoon of butter until melted and smooth. Adjust seasoning with salt and pepper to taste.
- Pour the savory sauce over the pork medallions before serving. Garnish with additional fresh herbs if desired.
- Serve the pork medallions hot, accompanied by your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad.
Tips
- Choose Quality Pork: For the best flavor and tenderness, select a high-quality pork tenderloin. Look for one that is bright pink with minimal fat.
- Let the Pork Rest: After searing, allow the pork medallions to rest for a few minutes before serving. This helps retain their juices for a more succulent bite.
- Customize Your Herbs: While thyme and rosemary are classic choices, feel free to experiment with other fresh herbs like sage or parsley to tailor the sauce to your taste.
- Deglaze the Pan: Don’t skip the deglazing step! Scraping up the browned bits from the skillet adds incredible depth to your sauce.
- Serve with Sides: Pair your pork medallions with sides that complement the savory sauce, such as creamy mashed potatoes or a refreshing salad, for a complete meal.
- Check Temperature: Use a meat thermometer to ensure your pork reaches an internal temperature of 145°F (63°C) for optimal juiciness and safety.
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: 22g
Fat: 15g
Saturated Fat: g
Cholesterol: 55mg
