By Protein
Seared Pork Medallions with Sweet Red Onion and Lemon Sauce Recipe
Ingredients
- 8 EA. Pork Tenderloin Medallions (about 4 OZ.)
- 1 TBSP. + 1-1/2 TSP. Olive Oil - Divided
- 1 TBSP. Kosher Salt
- 2 TSP. Fresh Ground Black Pepper
- 1/2 TSP. Paprika
- 4 OZ. Red Onion - Sliced into Thin Rings
- 2 OZ. Baby Red Onions - Halved
- 1 TBSP. Red Bell Pepper - Small Dice
- 1/2 TSP. Kosher Salt
- 2 TSP. Red Wine Vinegar
- 2 TSP. Harissa
- 1-1/2 TSP. Brown Sugar
- 2 TSP. Preserved Lemons - Finely Diced
Pair these savory pork tenderloin medallions with a sweet red onion preserved lemon sauce featuring harissa spice for a big, bold, full-flavored dish. Add it to your menu for a delicious and memorable dinner.
Directions
- Preheat oven to 350°F.
- Pat the medallions dry and coat them with 1/2 tablespoon olive oil. Season with salt, pepper and paprika.
- Heat 1/2 tablespoon olive oil in a large heavy bottomed sauté pan over high heat. When the pan is hot, sear the medallions on all sides until they are golden. This should take 10 to 12 minutes.
- Transfer the medallions to an oven tray with a grate on it and roast for 10 to 12 minutes, or until an internal temperature of 130°F is reached. Let the medallions rest for at least 10 minutes before serving.
- While the medallions are cooking, heat 1-1/2 teaspoons olive oil in a sauté pan until very hot. Add the onions and stir constantly until they become softened but still have a slight crunch.
- Add the rest of the ingredients and reduce heat to low. Cook the mixture until it thickens to a syrup coating. Serve the medallions with the compote.
Mediterranean Vegetables with Israeli Couscous
Yield: 4 Servings
Ingredients
- 10 OZ. Israeli Couscous
- 2 TSP. Olive Oil
- 2 CUPS Chicken Stock
- 1/2 TSP. Kosher Salt
- 4 OZ. Red Bell Pepper
- 3 OZ. Asparagus
- 4 OZ. Yellow Squash
- 1 TBSP. Olive Oil
Directions
- In a medium sized pot, toast the couscous with olive oil until lightly golden; add the chicken stock and 1/2 teaspoon salt, then stir. Bring to a boil, reduce to a simmer and cover.
- Simmer for 10 to 12 minutes. Pearl couscous cooking times vary widely, so follow the cooking suggestions on the packaging. When tender, fluff the couscous with a fork and keep warm.
- Meanwhile, heat the grill to high heat. Leave the bell pepper and the asparagus whole and cut the squash into rings. Toss them with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill them on the grill 3 to 5 minutes per side or to desired doneness.
- When cool enough to handle, cut the bell pepper and asparagus into bite sized pieces. Add the couscous and all the grilled vegetables to a medium mixing bowl. Add the cherry tomatoes, herbs, lemon juice/zest and toss well.
- Serve the couscous immediately with the pork medallions.
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