Seared Pork Loin Medallions in a Tomato Cream Pan Sauce with Parsley Mint Pesto Potatoes

I whipped this up with ingredients on hand, and did it in no time. It’s fancy, fast, and flavorful!


INGREDIENTS:

1 ½ lbs. pork loin, trimmed and cut into 8 medallions

2-3 fresh, large heirloom tomatoes

½ C heavy cream

¼ C finely chopped shallots

1/3 C chicken stock (unsalted)

1 T Fresh Market Signature Spice Blend

1 t kosher salt + ½ t black pepper

3 C cut unpeeled new potatoes

Fresh basil leaves to garnish

1 T fresh lemon juice (Zest first for pesto!)

PESTOCombine all in food processor:

1 C finely packed fresh Italian flat leaf parsley

½ C finely packet fresh mint leaves (no stalks)

¼ C finely grated Parmigiano Reggiano cheese

I large clove of garlic peeled and halved

½ t kosher salt + ¼ T black pepper

Olive oil to moisten, about ¼ C

Zest from 1 small lemon


METHOD:

  • Quarter the tomatoes and remove stems. Add them to a medium sized food processor and pulse until well puréed. Clean out the food processor.
  • Next make the pesto by adding all pesto ingredients to food processor and combine well until a chunky paste forms.
  • Cut potatoes into 1-inch cubes and submerge into cool water in a large saucepan. Bring water to boil and cook for about 10-12 minutes until soft. Drain and stir in some of the pesto, about 2 T at a time until covered evenly. Don’t use all the pesto. You can save some for another time! Cover and refrigerate to add to other recipes, even scrambled eggs!
  • Trim the room temperature pork loin and discard tough or sinewy sections. Cut into filets about 2 inches in width. Pat dry. Add generous amounts of your favorite spice mix and push it into the meat. I used a Fresh Market Signature Spice mix blend. According to Fresh Market, it contains a combination of sea salt, rosemary, celery seed, parsley, marjoram, basil, red Pepper, garlic, and lemon peel.
  • Heat a large sauté pan to very hot, add 4 T oil. When oil is shimmering add the pork. Keeping room between them is important. And don’t turn or move them until they are seared and browned on the first side which takes about 3 minutes. When brown, turn and lower heat to medium high. Cook on this side for about 1-2 minutes. Remove from pan, cover with foil, and keep warm.
  • Now add the cut shallots to the pan set on medium high and stir until soft and they start to brown. This happens quickly! Add the stock and deglaze the pan. Let stock reduce for about a minute. Now add the puréed tomatoes and lemon juice, and stir, then add the heavy cream. Stir and cook on medium for about 2 minutes. Taste. The spice mix may be enough seasoning, but I needed to add more salt and pepper since the cream and tomatoes enter the pan unseasoned. Remember, just let the tomato sauce bubble but not burn.
  • Return the medallions to the pan and nestle in the sauce. Let them cook in the sauce on medium until the pork is medium rare which takes about 3 more minutes. Nestle a few fresh basil leaves over the top while it cooks. For me that took about 2 more minutes. If you like them more done keep cooking for another minute or so. But they’re truly better served slightly pink.
  • To plate, set 2 of the medallions on a plate, cover with the sauce. Nestle a few potatoes next to it and garnish with a fresh basil leaf!



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