Pork Tenderloin Medallions with Piperade
These juicy pork medallions are served with a vibrant Piperade, a French vegetable dish of roasted peppers, ripe tomatoes, and white onion.
Martha Stewart Living, July 2009
- 2 pork tenderloins (1 pound each), ends trimmed, and trimmings cut into small chunks
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
- 3/4 cup water
- 3 sprigs thyme
- Piperade (http://www.marthastewart.com/256398/piperade)
- Season pork with salt. Heat oil in a large skillet over high heat. Add pork tenderloins and trimmings. Brown on all sides. Remove tenderloins from pan (leave in trimmings), and cut into 1-inch-thick medallions. Season with salt.
- Return skillet to medium-high heat, and add medallions (in batches if necessary) and garlic. Cook until medallions are browned on one side, about 2 minutes. Flip, and brown on opposite side, about 1 minute. Add 2 tablespoons butter, 1/4 cup water, and the thyme. Cook for 3 minutes more, flipping medallions once or twice. Transfer medallions to a wire rack set over a baking sheet. Tent with foil.
- Add 1 tablespoon butter to skillet, and continue to cook until trimmings are dark brown, about 3 minutes. Add remaining 1/2 cup water and tablespoon butter, and deglaze skillet, scraping up browned bits with a wooden spoon. Add any accumulated juices from the baking sheet under the pork, and season sauce with salt and pepper. Strain sauce through a fine sieve; discard solids. Serve pork medallions topped with sauce and piperade.
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