Creamy Sun-Dried Tomato Pork Medallion Skillet
This rich and savory skillet dish features tender pork medallions simmered in a creamy, herbaceous sauce with sun-dried tomato balsamic, rosemary, and garlic. A perfect centerpiece for a hearty dinner!
View Original PDFIngredients
- 1 Pork Tenderloin
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 3 Tbsp Wild Rosemary Infused Olive Oil, divided
- 1 tsp Rosemary Infused Sea Salt
- 1 cup Flour
- 1 Large Yellow Onion, julienned
- 1 cup Dry White Wine
- 2 Tomatoes, diced
- 2 tsp Dijon Mustard
- ½ cup Heavy Cream
- 3 Tbsp Wild Garlic Dried Herb Blend
- Chopped Parsley, to finish
Directions
- Remove the silverskin from the pork tenderloin and cut into 1-inch medallions. Marinate in a bowl with balsamic, 1 Tbsp rosemary olive oil, and salt for 30 minutes to 6 hours.
- Dredge each medallion in flour and shake off excess.
- In a high-sided sauté pan over medium-high heat, add 2 Tbsp rosemary olive oil. Sear pork in batches until golden brown. Remove from pan.
- Reduce heat to medium and sauté julienned onion until translucent.
- Deglaze with white wine and reduce by half.
- Add diced tomatoes, mustard, cream, and garlic herb blend. Stir to combine.
- Return pork to the pan and bring to a low simmer. Cook on low for 15 minutes until pork is cooked through and sauce is reduced.
- Garnish with chopped parsley and serve. Enjoy!