By Protein
Orange and Thyme Pork Medallions Recipe
Ingredients
- 1 EA. Pork Tenderloin Medallions (about 1 LB.)
- 1 TBSP. Olive Oil - Divided
- 1/2 TSP. Kosher Salt
- 1/4 TSP. Fresh Cracked Black Pepper
- 1-1/2 TSP. Minced Shallots
- 1/2 TSP. Minced Garlic
- 1/2 CUP Orange Juice
- 1/4 CUP Chicken Stock
- 1 TBSP. Butter
- 2 TSP. Fresh Thyme Leaves
- 4 EA. Orange Slices - Peeled
- 1 EA. Orange Zest
Whip up these zesty, tangy, citrusy pork tenderloin medallions for a lunch or dinner menu with a ton of fresh flavor. Sear the medallions, deglaze with orange juice and chicken stock, and thicken into a sauce with thyme. Plate your pork with fresh orange zest and slices for a standout meal.
Directions
- Pat medallions dry; rub with 2 teaspoons olive oil. Season with salt and pepper; set aside.
- In medium-large sauté pan, heat 1 teaspoon olive oil over medium-high heat. Sear medallions for 5 to 7 minutes on each side or until an internal temperature of 130°F is reached. Set medallions aside.
- Add shallots and garlic to sauté pan over medium-high heat; cook 1 to 2 minutes or until tender.
- Add orange juice and chicken stock; cook 5 minutes, scraping pan as liquids reduce.
- When sauce begins to thicken, reduce heat to low. Stir in thyme and butter until incorporated.
- To serve, pour sauce over medallions. Sprinkle with orange zest and garnish with orange slices.
Pancetta Roasted Baby Spring Vegetables
Yield: 4 Servings
Ingredients
- 10 OZ. Baby Carrots - Trimmed and Cut in Half Lengthwise
- 8 OZ. Brussels Sprouts - Trimmed and Cut in Half
- 6 OZ. Green Beans - Trimmed
- 1 TBSP. Olive Oil
- 1-1/4 TSP. Kosher Salt
- 3/4 TSP. Fresh Cracked Black Pepper
- 2 OZ. Pancetta - Diced
- 1-1/2 TSP. Fresh Dill - Chopped
Directions
- Preheat oven to 375°F.
- In medium bowl toss carrots, Brussels sprouts, green beans, olive oil, salt and pepper.
- In oven-safe pan place vegetables; roast 25 to 30 minutes or until lightly browned and tender.
- In small sauté pan, fry pancetta over medium-high heat for 7 to 10 minutes or until golden brown.
- In a medium bowl, combine vegetables and pancetta; sprinkle dill over top.
Potato and Leek Gratin
Yield: 4 Servings
Ingredients
- 1 EA. Medium Leek
- 2 TSP. Olive Oil
- 1 TSP. Minced Garlic
- 3 LB. Russet Potatoes
- 1-1/2 CUPS Heavy Cream
- 3 OZ. White Cheddar Cheese - Grated
- 3 OZ. Gruyere Cheese - Grated
- 1-1/4 TSP. Kosher Salt
- 3/4 TSP. Fresh Cracked Black Pepper
Directions
- Preheat oven to 350°F. Lightly grease 9 x 9-inch pan.
- Leaving root end together, wash leek well to remove sand and dirt. Slice leek lengthwise into quarters, then rinse again to ensure dirt and sand is completely rinsed off.
- Slice white and light green part of leek against the grain into ¼-inch thick slices.
- In small sauté pan, heat olive over low heat. Add leek and garlic; cook 7 minutes or until tender.
- Peel and slice potatoes into ⅛-inch thick slices.
- In a medium bowl, combine potatoes, leek mixture, cream, cheeses, salt and pepper, coating each potato slice with the gratin mixture.
- Arrange gratin in pan and place on sheet pan in case some of gratin overflows.
- Bake for 1 hour and 25 minutes or until tender and browned. Serve immediately.
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