Monday, August 9, 2010

Spiced Pork Medallions with Roasted Fingerling Potatoes

I'm back to cooking for at least a few days before I go to Vermont and I plan to bring a bunch of food with me. I have been trying to use up some frozen pork loin and so we will be eating pork for the next 3 days. Tonight I took out 6 oz. of pork from the freezer and cut them into medallions...

Spiced Pork Medallions and Roasted Fingerling Potatoes
(adapted from Cooking Light)

6 oz. pork tenderloin, cut into medallions
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp coriander seeds, crushed
1/4 tsp cumin
1/2 tsp brown sugar
1 tsp olive oil
3 tbsp white wine
1/2 tsp flour
2 tbsp skim milk

1 cup fingerling potatoes, cut into wedges
1 onion, cut into wedges
2 sprigs fresh thyme, leaves removed
salt and pepper to taste
2 clove garlic, peeled and crushed
1 tsp olive oil

  1. Dry the pork with a paper towel and rub in the next 5 ingredients.
  2. Toss the potatoes, onions and garlic with thyme, olive oil and seasonings.
  3. Bake potato mixture at 425 degrees for 25 minutes.
  4. Heat the additional olive oil in a pan over medium high heat.
  5. Add the spice rubbed pork to the pan and sear on each side until done.
  6. Remove pork from pan and keep warm. There should be a little bit of dripping in the bottom of the pan.
  7. De-glaze pan with wine.
  8. Add flour and whisk until smooth.
  9. Remove from heat and add milk and whisk gravy to avoid separation.
  10. Serve pork topped with gravy with the potatoes on the side.

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