TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
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.
YIELD: 4 Each
AMOUNT | MAIN 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 CUP | Chicken Stock |
1 TBSP. | Butter |
2 TSP. | Fresh Thyme Leaves |
4 EA. | Orange Slices - Peeled |
1 EA. | Orange Zest |
Pancetta Roasted Baby Spring Vegetables
Yield: 4 Servings
AMOUNT | MAIN 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
Amount | MAIN INGREDIENTS |
1 EA. | Medium Leek |
2 TSP. | Olive Oil |
1 TSP. | Minced Garlic |
3 LB. | Russet Potatoes |
1-1/2 CUPS | Heavy 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 |
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.
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.