Creamy Sun-Dried Tomato Pork Medallion Skillet
Creamy Sun-Dried Tomato Pork Medallion Skillet
Brie Thompson
4
20 minutes
30 minutes
Main
Tender pork medallions in a rich, creamy sauce of white wine, tomatoes, and Dijon are the kind of skillet dinner I want on repeat. Sun-Dried Tomato Barrel Aged Balsamic, Wild Rosemary Infused Olive Oil, and Rosemary Infused Sea Salt flavor the pork from the start, and Wild Garlic Dried Herb Blend brings savory depth to every spoonful. Serve this Creamy Sun-Dried Tomato Pork Medallion Skillet any night you want a cozy, one pan dinner.
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Ingredients
- 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 garnish
Directions
Remove the silverskin from the pork tenderloin and cut into 1 inch medallions. Mix the pork with 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, 1 Tbsp Wild Rosemary Infused Olive Oil, and Rosemary Infused Sea Salt in a bowl. Let marinate for 30 minutes on the counter, or refrigerate for up to 6 hours.
Add the flour to a shallow bowl and dredge each medallion in the flour.
Heat a high sided sauté pan over medium-high heat and add 2 Tbsp Wild Rosemary Infused Olive Oil. Sear the pork in batches until golden brown, then remove from the pan.
Reduce the heat to medium. Add the onion and sauté until translucent.
Deglaze the pan with the white wine and cook until reduced by half.
Add the tomatoes, Dijon mustard, heavy cream, and Wild Garlic Dried Herb Blend. Stir to combine. Return the pork to the pan and bring to a low simmer.
Reduce the heat to low and simmer until the pork reaches an internal temperature of 145°F and the sauce has reduced, about 15 minutes. Garnish with parsley. Serve immediately.
1 comment
Paula Sievers
Thank you!
Thank you!