Creamy Sun-Dried Tomato Pork Medallion Skillet
Creamy Sun-Dried Tomato Pork Medallion Skillet
Rated 5.0 stars by 1 users
Category
Main
Author:
Olivelle
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
This Creamy Sun-Dried Tomato Pork Medallion Skillet starts with pork tenderloin marinated in Sun-Dried Tomato Barrel Aged Balsamic, 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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Ingredients
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1 Pork Tenderloin
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2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
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3 Tbsp Wild Rosemary Infused Olive Oil, divided
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1 tsp Rosemary Infused Sea Salt
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1 cup Flour
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1 Large Yellow Onion, julienned
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1 cup Dry White Wine
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2 Tomatoes, diced
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2 tsp Dijon Mustard
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½ cup Heavy Cream
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3 Tbsp Wild Garlic Dried Herb Blend
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Chopped Parsley, to finish
Directions
Remove the silverskin from the pork tenderloin then cut in 1” medallions. Add the pork to a bowl and marinate with 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, 1 Tbsp Wild Rosemary Infused Olive Oil, and 1 tsp Rosemary Infused Sea Salt. Let sit for 30 mins up to 6 hours.
Add flour to a bowl and then dredge each medallion in flour.
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.
Reduce heat to medium and add in the onion and sauté until translucent.
Deglaze pan with white wine and cook until wine is reduced by half.
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.
Simmer on low for 15 minutes until pork is cooked through and sauce is reduced. Top with parsley and enjoy.
1 comment
Paula Sievers
Thank you!
Thank you!