Oh my gosh, do I have a treat for you today! I’m absolutely bubbling with excitement to share one of my all-time favorite recipes: **Pan-Seared Pork Medallions**. This dish has it all – it’s simple, flavorful, and oh-so-elegant. Plus, it’s become a staple in my kitchen not only because I can whip it up in no time but also because it always impresses family and friends alike.
A few weekends ago, I hosted a little dinner party for my closest pals, and I decided to break this recipe out of my collection. Everyone was raving about the succulent pork and the rich balsamic sauce. I even got a “This should be on the menu of a fancy restaurant!” compliment. From then on, it became one of my go-to recipes; it’s perfect for both a cozy dinner at home and a more special occasion. So, let’s dive right in!
What’s in Pan-Seared Pork Medallions?
Now, I’m a firm believer that the best dishes highlight quality ingredients. Let me walk you through what you’ll need for this scrumptious meal:
Pork Tenderloin: This is the star of the show! I use a pound of tenderloin trimmed and cut into 1-inch medallions. It’s juicy and tender, making it ideal for quick cooking.
Salt and Pepper: These two kitchen staples might seem basic, but they elevate the flavor of the pork. Make sure to season generously!
Olive Oil: A good-quality olive oil is perfect for searing the pork and creating a lovely crust. I prefer extra virgin for its flavor.
Garlic: Nothing beats the aroma of fresh garlic sizzling in the pan! It adds depth to the dish and complements the pork beautifully.
Paprika: I love the warmth that paprika brings; it gives the pork a lovely color and a gentle touch of smokiness.
Dried Thyme & Dried Rosemary: These aromatics lend a wonderful herbal flavor to the dish. Fresh would be wonderful too, but dried works just fine for this recipe!
Chicken Broth: This adds moisture and enhances the flavor of the sauce. Low-sodium broth is always my choice.
Balsamic Vinegar: Oh la la! This brings a tangy sweetness that balances the dish perfectly.
Fresh Parsley: A sprinkle of parsley not only makes the dish pop visually but also adds a fresh taste to each bite.
Asparagus: It’s the perfect sidekick to this meal! Cook it however you like – steamed or sautéed.
Is Pan-Seared Pork Medallions Good for You?
You bet it is! This dish packs a nutritious punch while also delivering on flavor. Here’s the scoop:
Pork Tenderloin: It’s a lean cut of meat, so you’re getting protein without too much fat. Plus, it’s rich in various vitamins and minerals important for overall health.
Olive Oil: Rich in healthy fats, olive oil can support heart health. It’s also loaded with antioxidants, making it a great choice for cooking.
Garlic: This little flavor bomb has numerous health benefits, including boosting immunity and having anti-inflammatory properties.
Balsamic Vinegar: Not only does it add incredible flavor, but it may also help with blood sugar control and weight management. Yay, right?
Just remember – while this dish is healthy, moderation is key. Pair it with a nice side salad or some whole grains to make a balanced meal!
Ingredients
– 1 pound pork tenderloin, trimmed and cut into 1-inch medallions
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 cup chicken broth
– 2 tablespoons balsamic vinegar
– Fresh parsley, chopped (for garnish)
– 1 bunch asparagus, trimmed (for serving)
*Serves 4*
How to Make Pan-Seared Pork Medallions?
Ready to cook? Here’s how you bring this delicious meal to life:
1. Start by seasoning the pork medallions with salt, pepper, paprika, thyme, and rosemary on both sides. Don’t be shy with the seasoning!
2. Heat the olive oil in a large skillet over medium-high heat. As soon as it’s hot (you can test it by flicking a drop of water into the pan), carefully add the pork medallions. Make sure not to overcrowd the pan. Sear them for about 3-4 minutes on each side or until they are golden brown and reach an internal temperature of 145°F.
3. Once cooked, remove the pork from the skillet and set it aside on a plate. Cover with foil to keep warm—nobody likes cold meat!
4. In the same skillet, toss in the minced garlic and sauté for about 30 seconds until it’s fragrant (don’t let it burn!). Now add the chicken broth and balsamic vinegar, scraping up those beautiful browned bits stuck to the pan. Let it simmer for 2-3 minutes for the flavors to meld and reduce slightly.
5. Return the pork medallions to the skillet and spoon some of that gorgeous sauce over the top.
6. Lastly, while the pork is soaking in the flavor, steam or sauté your asparagus until tender. Plate up the pork medallions and asparagus, garnished with fresh parsley.
Tips and Tricks for the Perfect Pan-Seared Pork Medallions!
Now that you know how to create this fantastic dish, let me share some of my favorite tips and variations!
– **Make it saucy:** If you love a bit more sauce (and who doesn’t?), consider doubling the broth and balsamic vinegar. The more, the merrier!
– **Herbs galore:** Feel free to mix up the herbs based on what you have on hand. Sage, oregano, or even some fresh basil could add a delightful twist to this recipe.
– **Serve with style:** You can easily swap in other veggies or sides like roasted Brussels sprouts, mashed potatoes, or a wild rice pilaf. The pork is versatile and pairs well with many different flavors.
I can’t tell you how wonderful it feels to serve up a plate of **Pan-Seared Pork Medallions**. Trust me when I say it’s one of those meals that’s bound to impress. So go ahead, give it a try, and let me know how it turns out. Happy cooking!
