Pork Tenderloin Medallions with Stuffing Topper. Heat butter in skillet, add medallions, cook until juices run clear. Transfer to serving platter, keep warm. In the pork juices, saute onions and carrots until tender.
Open tenderloins so they lie flat; cover with plastic wrap.
In a large skillet, brown pork in oil on all sides over medium-high heat.
Top with the second tenderloin; tie with kitchen string.
Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, pork tenderloin medallions with stuffing topper. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Heat butter in skillet, add medallions, cook until juices run clear. Transfer to serving platter, keep warm. In the pork juices, saute onions and carrots until tender.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork tenderloin medallions with stuffing topper using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork Tenderloin Medallions with Stuffing Topper:
- {Take 1/2 tsp of thyme, dried.
- {Get 1/2 tsp of sage, rubbed.
- {Prepare 1/4 tsp of salt.
- {Take 1/4 tsp of pepper.
- {Get 1 lb of lean pork tenderloin.
- {Make ready 1 tbsp of butter, light.
- {Take 1/4 cup of onion, chopped.
- {Get 1/2 cup of carrot, thinly sliced (or pre-shredded if you are short on time).
- {Prepare 1/2 cup of broth (1/2 tsp bouillon dissolved in 1/2 cup water).
- {Take 1 1/2 cups of herb-seasoned stuffing mix.
In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. How To Cook Pork Tenderloin Medallions.
Instructions to make Pork Tenderloin Medallions with Stuffing Topper:
- Combine thyme, sage, salt and pepper..
- Cut tenderloin into medallions, sprinkle with spice mixture..
- Heat butter in skillet, add medallions, cook until juices run clear. Transfer to serving platter, keep warm..
- In the pork juices, saute onions and carrots until tender..
- Add broth and stuffing, heat thoroughly. Spoon over medallions..
Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. A few words about the ingredients. I chose lardo di Colonnata, sliced into not too thin slices, to wrap my pork tenderloin, and a few springs of thyme to give an interesting aroma, even if the intense flavour of lardo, which is already rich in herbs, would have been enough for itself. Do not misunderstand lardo and lard.
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