Pan Roasted Pork Medallions with Braised Root Vegetables
Pan roasted pork tenderloin with braised root vegetables is an elegant, yet incredibly easy, one pan meal. Big on flavor, low on ingredients, it's a comforting dish you're sure to make again and again.
1tbsporange zestapprox. the zest of 1 large orange
1tspsmoked Spanish paprika
Rest of Dish
½largeonionquartered and sliced thin (~1/4 inch thick)
¼cupdry white wine
½cuporange juicefreshly squeezed from the orange you zested
1 ½cupschicken or vegetable stock
2lbscarrots, rutabaga, and parsnips~5 cups split into roughly equal parts; peeled and diced into 1/2 inch cubes
salt & pepper to taste
Before you prep the rest of the ingredients, mix together the spice rub ingredients and stir to combine well. Cut the pork tenderloin into 8 equal pieces (about 1-inch to 1 1/2-inches thick.)Rub all sides of the pork tenderloin medallions with the spice rub. Let sit while you prep the rest of the ingredients.
Heat 1/2 tbsp of olive oil in a cast iron skillet or heavy, high sided pan, over medium-high heat. Cook pork for about 4-6 minutes on each side until the center of the pork medallions reads 140F on a instant read probe thermometer.Remove from the pan and place on a plate and cover with foil.
Add the second 1/2 tbsp of olive oil to the pan and add the onions and a pinch of salt. Stir the onions occasionally working to scrape up the seared bits from the pork. Cook until the onions are very soft, about 10 minutes. Add the garlic and thyme sprigs. Cook for another minute.
Add the white wine and let cook for about 2 minutes until the wine reduces by about half. Add the orange juice, stock, and dijon mustard. Stir to combine everything well.
Add the vegetables to the pan and bring up to a simmer. Cover and simmer for about 15-20 minutes until all of the vegetables are tender. The rutabaga will take the longest.
Once the vegetables are tender, whisk the corn starch with the water and add to the pan. Stir to combine. Nestle the pork back in the pan to warm while the sauce thickens. It should take just a few minutes to get a sauce that coats the back of a spoon.Taste the sauce and add salt and pepper as needed. Serve.
Use a 12-14 inch pan or skillet for this recipe to fit everything.
It's important you cut all of your vegetables the same size to ensure quick and even cooking. That said, the rutabaga will take the longest to finish cooking, so use that as your guide to doneness.
About rutabaga, it's often sold with a thick waxy protective coating. If your rutabaga has this coating, it will be easier to peel with a knife. Otherwise, rutabaga are easy to peel with a regular peeler.
If you don't have a lid for your skillet (I don't have one for my cast iron), use a baking sheet over the pan as a cover to help steam the vegetables while they braise.