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Thick-Cut Pork Tenderloin Medallions

This recipe is from one of my favorite recipe books: The Complete America’s Test Kitchen TV Show Cookbook 2001/2010. It is a great resource for seasoned cooks and new cooks alike.  I had purchased some pork tenderloin (lemon garlic seasoned pork tenderloin) and wanted a speedy way to prepare it for dinner on Sunday evening.

I love the sweet of the Maple Syrup paired with the balsamic vinegar in the sauce.  The mustard gives it a nice tangy flavor as well.  Great with potatoes too.

Thick-Cut Pork Tenderloin Medallions

The Complete America’s Test Kitchen TV Show Cookbook 2001/2010

adapted from America’s Test Kitchen (p 137) and served it with a Maple Mustard Sauce- to follow (also from America’s Test Kitchen p 138)

Serves 6

Ingredients:

  • 2 pork tenderloin, trimmed of the silver skin and cut into 1 1/2 inch pieces (I used a seasoned pork tenderloin and patted it dry)
  • Kosher salt
  • pepper
  • 2 Tbsp vegetable oil

Preparation:

Open the package of pork tenderloin, remove the silver skin along the edge with a sharp knife.  Pat the tenderloin dry with paper towels and cut them into 1 1/2 inch medallions. Season each side with some Kosher salt and pepper.

Preheat a 12 inch heavy duty (not non stick) skillet with 2 Tbsp oil over medium high heat and until the oil is shimmering, but not smoking.  Add the pork to the skillet cut side down and allow to brown for 3 to 5 minutes.  Turn the medallions with tongs to brown the opposite side for the same amount of time.  Turn and brown the sides of the pork for about 2-3 minutes before rotating to another side.  The internal temperature of the pork should be 140-145F.

Remove the pork medallions to a nice platter and cover with foil to keep warm and rest.  Next prepare the pan sauce:

Maple Mustard Sauce

adapted from America’s Test Kitchen

  • 2 tsp vegetable oil
  • 1 medium onion, halved and sliced thinly
  • 1 cup chicken broth
  • 1/2 cup maple syrup
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp prepared mustard (whole grain if you have on hand)
  • Salt and pepper to taste

Preparation:

Pour off any remaining fat from the skillet (there will be browned bits from the pork – leave that it will add flavor to the sauce), add the vegetable oil and cook the onion slices over medium heat until slightly browned and softened.  Add the chicken broth and cook, scraping the bottom of the pan to loosen the browned bits.  Bring to a boil and reduce the liquid by half.  Reduce heat and add the remaining ingredients and whisk to combine.  Season with salt and pepper if desired.  Pour over the cooked pork medallions and serve immediately.

I served it with green beans and parsley potatoes.

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Pan-Seared Steaks with Shallot Butter Sauce

For New Years Day, I made pan-seared steaks and served them with Shallot Butter Sauce.  I found the recipe in The Complete America’s Test Kitchen TV Show Cookbook 2001/2010 (link) on page 108.  The sauce has a hint of lemon and marries quite well with the steak.  Steak is blotted dry with paper towels, seasoned on both sides with Kosher salt, and pepper.  Seared in a very hot pan with 1 Tbsp of vegetable oil for four minutes on the first side and then four (medium high heat) on the other for 4 more minutes for rare (5 for medium-rare; 6 minutes for medium).  Remove the steaks to a platter and cover with tented foil to allow to rest for 5 minutes, during which time you then prepare the Shallot Butter Sauce in the same pan you made the steaks.

The magic I think is in the sauce.  I doubled it.  Shallot Butter Sauce (The Complete America’s Test Kitchen TV Show Cookbook 2001/2010 page 109).

Shallot Butter Sauce

America’s Test Kitchen Recipe (doubled)

Serves 6-8 steaks

Ingredients:

  • 2 medium shallots, minced (2/3 cup)
  • 1 stick cold unsalted butter, cut into chunks
  • juice of one lemon (2 tsp)
  • 2 tsp minced fresh parsley leaves
  • salt and pepper to taste

Preparation:

Follow the directions for the steaks as above.  After removing the steaks, add the shallots to the skillet over LOW heat (don’t use a non stick skillet- you want the browned bits to contribute to the flavor of the sauce).  Cook the shallots until softened, about 1 minute, scraping the bottom of the pan with a wooden spoon to loosen some of the browned bits.  Add the chunks of butter, continue stirring and scraping the bottom of the pan until most of the browned bits are loosened.  As soon as the butter is melted, add the lemon juice, chopped parsley and stir to combine.  Pour the sauce over the steaks and enjoy!

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