Creamy Sun-Dried Tomato Pork Medallion Skillet
Creamy Sun-Dried Tomato Pork Medallion Skillet
Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
Ingredients:
1 Pork Tenderloin
2 tablespoons Olivelle Sun-Dried Tomato Barrel Aged Balsamic
3 tablespoons Olivelle Wild Rosemary Infused Olive Oil, divided
1 teaspoon Olivelle Rosemary Infused Sea Salt
1 cup Flour
1 Large Yellow Onion, julienned
1 cup Dry White Wine
2 Tomatoes, diced
2 teaspoons Dijon Mustard
1/2 cup Heavy Cream
3 tablespoons Olivelle Wild Garlic Dried Herb Blend
Chopped Parsley, to finish
Directions:
1. Remove the silverskin from the pork tenderloin then cut in 1-inch medallions. Add the pork to a bowl and marinate with 2 Tbsp Olivelle Sun-Dried Tomato Barrel Aged Balsamic, 1 Tbsp Olivelle Wild Rosemary Infused Olive Oil, and 1 tsp Olivelle 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 Olivelle 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 Olivelle 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.