Seared Pork Medallions
Elegant, juicy pork medallions drizzled in herb butter, paired with golden spiral-cut potato roses—perfect for special dinners or date nights.
Equipment
- Skillet
- Muffin Tin
- Oven
- Pastry Brush
- Tongs
Ingredients
- 1 lb pork tenderloin sliced into 1.5-inch medallions
- salt & black pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tsp fresh thyme or rosemary
- 1 tbsp chopped parsley for garnish
- 3–4 Yukon gold potatoes thinly sliced
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- salt & pepper to taste (for potatoes)
- chopped parsley or thyme for garnish on potatoes
Instructions
- Step 1: Preheat oven to 375°F (190°C). Arrange overlapping potato slices in muffin tin cups to form rose shapes. Brush with melted butter, season with salt, pepper, and garlic powder.
- Step 2: Bake potato roses for 35–40 minutes until crispy and golden on edges. Garnish with fresh parsley or thyme.
- Step 3: Season pork medallions with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear pork 3–4 minutes per side until golden brown.
- Step 4: Lower heat, add butter, garlic, and thyme. Baste pork with herb butter while it finishes cooking. Internal temp should reach 145°F (63°C).
- Step 5: Plate pork medallions with spoonfuls of pan sauce and crispy potato roses. Garnish with chopped parsley and serve warm.
Notes
Try using a mandoline for ultra-thin potatoes. For richer flavor, deglaze pork pan with white wine or broth before basting.
Nutrition
Calories: 460kcalCarbohydrates: 18gProtein: 32gFat: 30gSaturated Fat: 12gCholesterol: 100mgSodium: 420mgPotassium: 850mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 12mgCalcium: 40mgIron: 2mg
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