Pork Tenderloin Medallions with Rosemary Roasted Potatoes
A delicious and complete dinner featuring tender pork medallions seared to perfection and served alongside aromatic rosemary roasted potatoes. This meal is hearty yet elegant, perfect for a weeknight dinner or a special occasion.
Ingredients
- •1.5 lbs pork tenderloin, trimmed and cut into 1-inch thick medallions
- •1.5 lbs small red potatoes, quartered
- •2 tbsp olive oil, divided
- •1 tbsp fresh rosemary, chopped
- •1 tsp garlic powder
- •1/2 tsp salt, divided
- •1/4 tsp black pepper, divided
- •1 tbsp butter
- •1/2 cup chicken broth
- •1 tbsp Dijon mustard
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, chopped fresh rosemary, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread the seasoned potatoes in a single layer on a baking sheet.
- 2
Roast the potatoes for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- 3
While potatoes are roasting, pat the pork medallions dry with paper towels. Season both sides of the pork with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 4
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions and sear for 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 1450F/630C). Remove pork from the skillet and set aside on a plate, tented with foil.
- 5
In the same skillet, reduce heat to medium. Add the butter and let it melt. Whisk in the chicken broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
- 6
Serve the pork tenderloin medallions immediately with the rosemary roasted potatoes, drizzling the pan sauce over the pork.
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