Creamy Sun-Dried Tomato Pork Medallion Skillet

Creamy Sun-Dried Tomato Pork Medallion Skillet

This Creamy Sun-Dried Tomato Pork Medallion Skillet starts with pork tenderloin marinated in Dark Balsamic Vinegar of Modena, Wild Rosemary Infused Olive Oil, and Rosemary Infused Sea Salt. Seared to golden perfection, then simmered in a creamy sauce with white wine, tomatoes, Dijon, and Wild Garlic Dried Herb Blend. It’s a one-skillet wonder packed with bold, savory flavor and perfect for weeknight dinners or special occasions.

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Author

Olivelle

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4

Category

Main

Ingredients

• 1 Pork Tenderloin
• 2 Tbsp Dark Balsamic Vinegar of Modena
• 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

1. Remove the silverskin from the pork tenderloin then cut in 1” medallions. Add the pork to a bowl and marinate with 2 Tbsp Dark Balsamic Vinegar of Modena, 1 Tbsp Wild Rosemary Infused Olive Oil, and 1 tsp Rosemary Infused Sea Salt. Let sit for 30 mins up to 6 hours.
2. Add flour to a bowl and then dredge each medallion in flour.
3. Heat a high-sided sauté pan over medium-high heat and add 2 Tbsp Wild Rosemary Olive Oil. Sear pork in batches until golden brown then remove from the pan.
4. Reduce heat to medium and add in the onion and sauté until translucent.
5. Deglaze pan with white wine and cook until wine is reduced by half.
6. Add tomatoes, dijon mustard, heavy cream, and Wild Garlic Dried Herb Blend and stir to combine. Return pork to the pan and let come to a low simmer.
7. Simmer on low for 15 minutes until pork is cooked through and sauce is reduced. Top with parsley and enjoy.