Browsed by
Tag: pork tenderloin

Mustard Apricot Pork Tenderloin

Mustard Apricot Pork Tenderloin

Comments 0 Comment

with Parmesan Potatoes & Roasted Green Beans

Yield: 2 Servings

Pork Tenderloin with a saucy coating that includes Dijon, apricot jam, and rich chicken stock. Served with sides of crispy Parmesan potatoes and tender roasted green beans.
Prep: 10 Cook: 40

  • 10oz pork tenderloin
  • 1TBS fry seasoning (see below)
  • 12oz potatoes
  • 2TBS apricot jam
  • 4tsp Dijon mustard
  • 1tsp chicken stock concentrate
  • 3TBS parmesan cheese
  • 6oz green beans
  • 10tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds.

Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast potato clusters:

Lightly oil a baking sheet.

In a large bowl, combine potatoes, 2 TBS oil, remaining Fry Seasoning, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 10 minutes.

Season beans & sear pork:

Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper, push to one side.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast green beans & pork:

Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack.

Place sheet with green beans and pork on top rack.

Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make sauce:

Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water, jam, mustard, and stock concentrate, whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2- to 4-minutes.

Turn off heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Let pork rest 5 minutes after roasting, then slice crosswise.

Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.

Fry Seasoning

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Citrusy Tex-Mex Pork Tenderloin

Citrusy Tex-Mex Pork Tenderloin

Comments 0 Comment

with Spiced Veggie Jumble & Lime Crema

Yield: 2

Pork tenderloin seasoned with Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. The pork is topped with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and a drizzle of tangy lime crema.
Prep: 10 Cook: 35

  • 1sweet potato
  • 1lime
  • 3TBS sour cream
  • 1red onion
  • 1green bell pepper
  • 1orange
  • 1TBS southwest spice blend
  • 10oz pork tenderloin
  • 1oz Tex-Mex paste
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.

Roast veggies:

Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Cook pork:

Meanwhile, pat pork dry with paper towels, season all over with remaining Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a second baking sheet. Wipe out pan.

Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

Make crema:

While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tex-Mex sauce:

About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste, juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1- to 2-minutes.

Remove pan from heat, stir in 1 TBS butter until melted and combined.

Finish & serve:

Slice pork crosswise.

Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Pepper Jam Pork Tenderloin

Pepper Jam Pork Tenderloin

Comments 0 Comment

with Kale & Sweet Potato Jumble

Yield: 2

Pork tenderloin in a lush pan sauce. Red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of tart. Served with a tangle of sauteed kale with roasted sweet potatoes and red onions.
Prep: 10 Cook: 35

  • 2sweet potatoes
  • 10oz pork tenderloin
  • 1oz chicken stock concentrate
  • 1red onion
  • 4oz kale
  • 1tsp smoked paprika
  • 1oz red pepper jam
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces.

Roast veggies:

Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork then).

Cook pork:

Pat pork dry with paper towels, season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4- to 8-minutes.

Once veggies have roasted for 10 minutes, carefully transfer pork to opposite side of sheet. Roast until pork is cooked through and veggies are tender, 10-12 minutes.

Tip: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Cook kale & make sauce:

Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 3- to 4-minutes.

Remove from heat, stir in sour cream and season with pepper.

Tip: If sauce seems too thick, stir in a splash of water.

Mix veggies:

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Serve:

Thinly slice pork crosswise.

Divide veggies between bowls, top with pork. Spoon sauce over pork and serve.

Creamy Dill Pork Tenderloin

Creamy Dill Pork Tenderloin

Comments 0 Comment

with Couscous & Green Beans

Yield: 2

succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce.
Prep: 5 Cook: 30

  • 6oz green beans
  • 1tsp chili flakes
  • 3TBS sour cream
  • ¼oz dill
  • 10oz pork tenderloin
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

Sear pork:

Pat pork dry with paper towels, season generously with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Turn off heat, transfer pork to one side of prepared baking sheet.

Roast pork & green beans:

Add green beans to empty side of baking sheet with pork, toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes.

Remove from oven, transfer pork to a cutting board to rest for 5 minutes.

Cook couscous:

Meanwhile, add couscous and 1 TBS butter to a small pot over medium-high heat. Cook, stirring, until butter has melted, and couscous is lightly toasted, 2- to 3-minutes.

Add ¾ cup water, half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Tip: Drain excess water if necessary.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water, bring to a simmer and cook 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBS butter and any resting juices from pork. Season with salt and pepper.

Finish & serve:

Fluff couscous with a fork and season with salt and pepper.

Slice pork crosswise.

Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.

Rosemary Fig Pork Tenderloin

Rosemary Fig Pork Tenderloin

Comments 0 Comment

with Kale & Sweet Potato Jumble

Yield: 2

Fig jam cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements the juicy, pan-seared, and roasted, pork tenderloin. Paired with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate.
Prep: 10 Cook: 35

  • 1sweet potato
  • ¼oz rosemary
  • 1oz fig jam
  • 1red onion
  • 4oz kale
  • 10oz pork tenderloin
  • 1tsp garlic powder
  • 1oz chicken stock concentrate
  • salt & pepper
  • 5tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces (Knead kale to tenderize). Strip rosemary leaves from stems, finely chop rosemary leaves until you have ½ tsp.

Roast veggies:

Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Tip: For easy cleanup, line sheet with aluminum foil first.

Roast on top rack for 10 minutes (you’ll add the pork then).

Sear & roast pork:

While veggies roast, pat pork dry with paper towels, season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a plate. Wipe out pan.

Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet.

Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more.

Tip: If pork is done before veggies, remove from sheet and continue roasting veggies. Transfer pork to a cutting board to rest.

Cook Kale:

While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Turn off heat (you’ll finish the kale in Step 6).

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium, stir in jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until reduced and thickened, 3- to 4-minutes.

Remove from heat, stir in 1 TBS butter until combined. Season with salt and pepper.

Tip: If sauce seems too thick, add a splash of water.

Toss & warm veggies:

Transfer roasted sweet potato and onion to pan with kale, toss to combine. Return to medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Finish & serve:

Thinly slice pork crosswise.

Divide veggies between plates, top with pork. Spoon sauce over pork and serve.

Sweet & Smoky Pork Tenderloin

Sweet & Smoky Pork Tenderloin

Comments 0 Comment

with Roasted Broccoli, Mashed Potatoes & Cherry Sauce

Yield: 2

Cinnamon Paprika Spice – A little something smoky and sweet to amp up the flavor of tender roasted pork. Our trick for the creamiest-ever mashed potatoes? Always save a scoop of potato cooking liquid before draining. Adding a few splashes of that starchy liquid while mashing helps your potatoes reach a smooth consistency.

Pork & vegetable:

  • 2scallions
  • 8oz broccoli florets
  • 12oz pork tenderloin
  • 1TBS smoky cinnamon paprika spice

Sauce:

  • ¼tsp smoky cinnamon paprika spice
  • 4TBS cherry jam
  • 2½tsp white wine vinegar
  • 1TBS butter

Mashed potatoes:

  • 12oz potatoes, mixed baby
  • 2TBS sour cream
  • 2TBS butter
  • 2tsp cooking oil
  • 2tsp olive oil

Cook potatoes:

Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Prep & roast broccoli:

Trim and thinly slice scallions.

Cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Roast pork:

Meanwhile, pat pork dry with paper towels, rub with a large drizzle of olive oil.

Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step, rub pork all over with remaining Cinnamon Paprika Spice.

Place pork on a second baking sheet and roast on middle rack until cooked through, 18-20 minutes.

Transfer to a cutting board to rest for at least 5 minutes.

Make sauce:

To bowl with reserved Cinnamon Paprika Spice, add jam and half the vinegar (save the rest for another use), stir to combine.

Microwave until warm, 30-60 seconds. Stir in 1 TBS butter until melted. Season with salt and pepper.

Mash potatoes:

Mash drained potatoes until smooth, stir in scallions, sour cream, and 1 TBS butter.

If needed, stir in reserved potato cooking liquid a splash at a time until potatoes are creamy.

Season with salt and pepper.

Finish & serve:

Slice pork crosswise. Divide pork, mashed potatoes, and broccoli between plates. Drizzle sauce over pork and serve.

Smoky Cinnamon Paprika Spice Blend

  • 1part ground cloves ¼ tsp
  • 8parts onion powder 2 tsp
  • 8parts ground cinnamon 2 tsp
  • 6parts smoked paprika 1½ tsp
  • 16parts mustard powder 4 tsp
  • 24parts sweet paprika 6 tsp
  • 24parts sugar 6 tsp
Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

Comments 0 Comment

with Ginger Garlic Rice & Sesame Green Beans

Yield: 2

Apricot jam with balsamic vinegar makes a sweet, sticky, and tangy sauce for savory pork tenderloin. Served with jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil, drizzled with soy sauce for some serious umami.
Prep: 15 Cook: 45

  • 1¾-inch thumb ginger
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 1oz apricot jam
  • 1TBS sesame oil
  • 1clove garlic
  • 2scallions
  • 1shallot
  • 1oz chicken stock concentrate
  • 10oz pork tenderloin
  • 1TBS fry seasoning
  • 5tsp balsamic vinegar
  • 6oz green beans
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic, cook until softened, 1- to 2-minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels, season all over with salt, pepper, and 1 tsp Fry Seasoning. .

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat, transfer to a cutting board to rest. Wash out pan.

Make glaze:

Melt 1 TBS butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2- to 3-minutes.

Stir in jam and vinegar, simmer until syrupy, 30-60 seconds.

Stir in ¼ cup water, remaining stock concentrate, and 1 tsp sugar. Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Cook green beans:

Pierce green bean bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.

Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.

Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

Comments 0 Comment

with Roasted Potatoes & Broccoli

Yield: 2

ROASTED BROCCOLI – Roasting is one of our favorite ways to add depth (and crispiness!) to this classic green veg.
Whisk together the stock concentrates, honey, and water directly in a liquid measuring cup. This will save the trouble of opening packets and measuring when the cooking is underway.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 8oz broccoli florets
  • 2tsp honey
  • 10oz pork tenderloin
  • 1clove garlic
  • 1tsp dried thyme
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil
  • 1TBS butter

Roast potatoes:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Sear pork & prep:

While potatoes roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Meanwhile, peel and mince half the garlic.

Once pork is browned, transfer to one side of a second baking sheet. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)

Toss broccoli:

Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. Spread broccoli out across entire baking sheet.

Roast pork & broccoli:

Transfer sheet with pork and broccoli to middle rack, roast until pork is cooked through and broccoli is tender, 12-15 minutes.

Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme, cook until fragrant, 30 seconds.

Stir in stock concentrates, honey, and ¼ cup water. Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2- to 3-minutes.

Stir in 1 TBS butter until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Serve:

Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.

Pork Tenderloin with Creamy Pan Sauce

Pork Tenderloin with Creamy Pan Sauce

Comments 0 Comment
with Roasted Sweet Potato Couscous
Yield: 4 Servings
Hello Fresh

When toasting the couscous in step 5, stir until the pearls are evenly coated in butter and lightly golden. Toasting provides an extra layer of savory flavor

  • 1sweet potato
  • 25 oz pork tenderloin pieces, silver skin removed
  • 2scallions
  • 2cloves garlic

For bold & savory steak spice:

  • ¼tsp red chili flake
  • ¼tsp crushed coriander seed
  • ½tsp crushed dill seed
  • ¾tsp crushed mustard seed
  • 1tsp dried minced garlic
  • 1tsp crushed black pepper

For couscous:

  • 1TBS butter
  • 1½cup Israeli couscous
  • scallion whites
  • 1clove garlic, minced
  • 1¼cups water
  • 1heaping tsp mushroom (or chicken) stock concentrate
  • big pinch salt

For sauce:

  • drizzle of oil
  • 1clove garlic, minced
  • 1/3cup water
  • 1tsp Better Than Bouillon, chicken
  • 1tsp Better Than Bouillon, beef
  • 2TBS cream cheese
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice sweet potato into ½-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Peel and mince or grate garlic.

Roast sweet potato:

Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack 11 minutes (you’ll add more to the sheet then).

Sear pork:

While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice.

Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice, a big pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat.

Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat, transfer to a plate.

Wipe out pan.

Roast pork:

Once sweet potato has roasted 11 minutes, remove sheet pan from oven.

Carefully toss sweet potato, add pork to empty side of baking sheet.

Return to top rack until pork is cooked through and sweet potato is browned and

tender, 9-11 minutes.

Transfer pork to a cutting board to rest for at least 5 minutes.

Cook couscous:

Meanwhile, melt 2 TBS butter in a medium pot over medium high heat.

Add scallion whites and half the garlic (you’ll use the rest in the next step).

Cook until fragrant, 30 seconds.

Add couscous and stir to coat.

Stir in ¾ (1½) cups water, 1 tsp chicken stock concentrate, and a big pinch of salt.

Bring to a boil, then cover and reduce to a low simmer.

Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary.

Season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat.

Add remaining garlic and cook, stirring often, until fragrant, 30 seconds.

Add ¼ (1/3) cup water, 1 tsp BTB beef and 1 tsp BTB chicken, and cream cheese.

Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 2 TBS butter.

Taste and season with salt and pepper if desired.

Finish & serve:

Stir roasted sweet potato into pot with couscous.

Thinly slice pork crosswise.

Divide couscous and pork between plates.

Spoon pan sauce over pork.

Garnish with scallion greens and serve.

Pork Medallions with Mushroom Gravy

Pork Medallions with Mushroom Gravy

Comments 0 Comment
Yield: 4 Servings
Carlsbad Cravings

This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother’s Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!

Pork

  • 1pork tenderloin (1 to 1½ lb)
  • 3TBS flour
  • 1tsp salt
  • ½tsp garlic powder
  • ½tsp onion powder
  • ½tsp pepper, paprika
  • butter
  • olive oil

Mushroom gravy

  • 12oz baby bella/cremini mushrooms sliced ¼-inch thick
  • 1shallot, minced
  • 4garlic cloves, minced
  • ¼tsp red pepper flakes
  • ¼cup flour
  • 2½cups reduce sodium beef broth
  • 1TBS Worcestershire sauce
  • 1TBS reduced sodium soy sauce
  • 1tsp Dijon mustard
  • 1tsp beef bouillon (see notes)
  • 1tsp dried parsley
  • ½tsp dried oregano
  • ½tsp dried thyme

Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about ½-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.

Cook pork: Melt the 2 TBS butter in 2 TBS olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.

Caramelize mushrooms: Melt 2 TBS butter with 1 TBS olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.

Gravy: To the now empty skillet, melt 2 TBS butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened.

Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

Cooking tips for success

Silver skin: The silver skin is part of a sinew on one side of the pork tenderloin and looks like thin, silvery fat. You will need to remove it because it can become tough and chewy when cooked. There really isn’t anything special about removing the silver skin. To remove, slip a sharp knife in between the silver skin and the meat to create a “tab.” Angle the knife so the blade is facing toward the silver skin way from the meat. Finally, hold the tab taught while you cut the silver skin with a sawing motion until it’s cut free.

Beef bouillon: You can use granulated beef bouillon, one beef bouillon cube or better than bouillon. If using a cube, crush and add it directly to the gravy, don’t dissolve in water first.

Mushrooms: You can use virtually any flavorful mushrooms for this pork medallions recipe other than white mushrooms (unless you would like a super mild flavor) such as Portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms, just make sure to cut them the same size.

Make ahead. See post for how to prep the pork, mushrooms and aromatics ahead of time.

How to store and reheat

To store: Pork medallions should be stored in an airtight container in the fridge for three to five days.

To freeze: Let the skillet cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.

To reheat in the microwave: Heat for 1 minute, then at 30-second intervals until warmed through. Don’t overcook or you’ll dry out the pork!

To reheat on the stove: Transfer to a skillet and heat over medium heat, flipping the pork medallions halfway through cooking. Heat just until warmed through.

To reheat in the oven: Transfer the medallions to an oven safe dish and cover with foil. Bake at 350°F for 10-15 minutes or until warmed through.