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