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Orange and Thyme Pork Medallions Recipe

Whip up these zesty, tangy, citrusy pork tenderloin medallions for a lunch or dinner menu with a ton of fresh flavor. Sear the medallions, deglaze with orange juice and chicken stock, and thicken into a sauce with thyme. Plate your pork with fresh orange zest and slices for a standout meal. 

Ingredients

YIELD: 4 Each

  AMOUNTMAIN INGREDIENTS 
1 EA.Pork Tenderloin Medallions (about 1 LB.)
1 TBSP.Olive Oil - Divided
1/2 TSP.Kosher Salt
1/4 TSP.Fresh Cracked Black Pepper
1-1/2 TSP.Minced Shallots
1/2 TSP.Minced Garlic
1/2 CUP Orange Juice
1/4 CUPChicken Stock
1 TBSP.Butter
2 TSP.Fresh Thyme Leaves
4 EA.Orange Slices - Peeled
1 EA.Orange Zest
Sub-Recipe Ingredients

Pancetta Roasted Baby Spring Vegetables

Yield:  4 Servings

AMOUNTMAIN INGREDIENTS
10 OZ.Baby Carrots - Trimmed and Cut in Half Lengthwise
8 OZ.Brussels Sprouts - Trimmed and Cut in Half
6 OZ.Green Beans - Trimmed
1 TBSP.Olive Oil
1-1/4 TSP.Kosher Salt
3/4 TSP.Fresh Cracked Black Pepper
2 OZ.Pancetta - Diced
1-1/2 TSP.Fresh Dill - Chopped

Potato and Leek Gratin

Yield:  4 Servings

AmountMAIN INGREDIENTS
1 EA.Medium Leek
2 TSP.Olive Oil
1 TSP.Minced Garlic
3 LB.Russet Potatoes
1-1/2 CUPSHeavy Cream
3 OZ.White Cheddar Cheese - Grated
3 OZ.Gruyere Cheese - Grated
1-1/4 TSP.Kosher Salt
3/4 TSP.Fresh Cracked Black Pepper
Directions

Step 1: Pat medallions dry; rub with 2 teaspoons olive oil. Season with salt and pepper; set aside.

Step 2: In medium-large sauté pan, heat 1 teaspoon olive oil over medium-high heat. Sear medallions for 5 to 7 minutes on each side or until an internal temperature of 130°F is reached. Set medallions aside.

Step 3: Add shallots and garlic to sauté pan over medium-high heat; cook 1 to 2 minutes or until tender.

Step 4: Add orange juice and chicken stock; cook 5 minutes, scraping pan as liquids reduce.

Step 5: When sauce begins to thicken, reduce heat to low. Stir in thyme and butter until incorporated.

Step 6: To serve, pour sauce over medallions. Sprinkle with orange zest and garnish with orange slices.

Sub-Recipe Directions

Pancetta Roasted Baby Spring Vegetables

Step 1: Preheat oven to 375°F.

Step 2: In medium bowl toss carrots, Brussels sprouts, green beans, olive oil, salt and pepper.

Step 3: In oven-safe pan place vegetables; roast 25 to 30 minutes or until lightly browned and tender.

Step 4: In small sauté pan, fry pancetta over medium-high heat for 7 to 10 minutes or until golden brown.

Step 5: In a medium bowl, combine vegetables and pancetta; sprinkle dill over top. 

Potato & Leek Gratin

Step 1: Preheat oven to 350°F. Lightly grease 9 x 9-inch pan.

Step 2: Leaving root end together, wash leek well to remove sand and dirt. Slice leek lengthwise into quarters, then rinse again to ensure dirt and sand is completely rinsed off. 

Step 3: Slice white and light green part of leek against the grain into ¼-inch thick slices.

Step 4: In small sauté pan, heat olive over low heat. Add leek and garlic; cook 7 minutes or until tender.

Step 5: Peel and slice potatoes into ⅛-inch thick slices.

Step 6: In a medium bowl, combine potatoes, leek mixture, cream, cheeses, salt and pepper, coating each potato slice with the gratin mixture.

Step 7: Arrange gratin in pan and place on sheet pan in case some of gratin overflows.

Step 8: Bake for 1 hour and 25 minutes or until tender and browned. Serve immediately.

Application Uses
MEAL
Lunch
Dinner
CUISINE
American

 

MAIN INGREDIENTS
Pork Tenderloin