CHARDONNAY PORK MEDALLIONS WITH GREMOLATA
Apres Vin Chardonnay Oil is perfect for pan-searing this pork tenderloin cut. Its high smoke point means you can get a delicious browned pork crust without smoking out your kitchen or getting a burnt, overheated flavor. The Gremolata garnish, traditionally added to Osso Buco, adds a light citrus touch to the crispy pork medallions.
|2||Tbsp||Garlic, peeled and finely diced|
|1||Tbsp||Lemon peel, white pith scraped out and finely chopped|
|4||Tbsp||Parsley, stemmed and finely chopped|
|3||Tbsp||Apres Vin Chardonnay Oil|
|21||oz||Pork tenderloin, cut in 12 ½ “ slices|
|1||Tbsp||White wine vinegar|
- GREMOLATA: In a small mixing bowl, combine the garlic, lemon peel and parsley. Set aside.
- Over medium heat, warm the Chardonnay Oil in a large, deep saucepan. When a drop of water flicked into the pan sizzles, the oil is ready.
- Pat the pork medallions dry with a paper towel.
- Place the pork medallions one by one into the pan, leaving ½” of room around each one. Do not crowd the pan. Cook the pork in batches if there isn’t sufficient room to cook them all at once. The medallions will stick at first, so position them carefully.
- Cook the pork for 3 minutes, then turn them with a spatula and cook for 3 minutes more.
- Remove the pork medallions from the pan and stack them on a plate loosely tented with foil.
- Add the white wine vinegar to the hot saucepan and deglaze the pan by immediately scraping up the browned bits with the spatula. Cook for 10 seconds.
- Pour the pan sauce over the plate of pork medallions.
- Sprinkle the Gremolata over the pork medallions.
- Sprinkle the pork with salt and pepper and serve.
PREPARATION TIME: 15 minutes
COOKING TIME: 7-12 minutes
YIELD: 12 medallions, serves 4
Preparation time15 minutes
Degree of difficultyNormal
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