Seared Pork Medallions with Sweet Beet Horseradish Cream (Fresh Flavors Oct. '13)
- 2 3/4 lb Pork Tenderloins, trimmed, and sliced into medallions about ½” thickness
- 1 tsp TFM Salt and Pepper Grinders
- 2 tbsp TFM Olive Oil
- 1 whole Shallot
- 1/3 Cup Casillero del Diablo Sauvignon Blanc
- 3 tbsp Terrapin Ridge Sweet Beet & Horseradish Mustard
- 1 Cup Crème Fraiche or Sour Cream
- 1 tsp Fresh Thyme Leaves
Season pork with salt and pepper grinders. Heat a skillet over medium high heat for 2 minutes; add olive oil and swirl to coat. Working in batches, cook medallions for 2-3 minutes on each side, or until juices run clear and temperature is 145°. Remove from pan and place medallions on serving platter over Autumn Rice Pilaf.
In the same skillet add shallot and sauté until softened, about 2 minutes. Remove skillet from heat and add wine, scraping up any browned bits from the bottom of skillet. Add fresh thyme and allow to reduce by half, about 3 minutes. Pour pan sauce over resting pork medallions.
Combine the Terrapin Ridge Sweet Beet & Horseradish mustard with the crème fraiche (or sour cream) until mixed well, and serve by spooning alongside of the pork. Garnish with fresh thyme sprigs if desired.
This is easy to make but tastes so good. Excellent with the bacon, leek sauerkarut recipe.
-betsy, on 12/1/13
So so good and so easy! This is a regular at my house now.
-Sha, on 11/9/13
Very flavorful. A hit with my family.
-D Blevins, on 10/29/13
Something we would like
This recipe sounds easy and fun and something we would like to make in our home. Also enjoyed the video.
-Frank and Gary, on 10/11/13