Pork Medallions with Roasted Apples & Beets
The Nitty Gritty:
This straightforward, autumn-inspired main dish is enhanced by a quick balsamic vinegar and red wine reduction, whisked together just before serving.- Level: 2
- Prep Time: 45 minutes
- Yields: 3-4 servings
- Tags: pork
Pork tenderloin can be found pre-packaged in your grocer’s meat section. Double this recipe if you use both pieces in the package (to serve 6-8), or freeze one of the pieces for next time.
Ingredients:
- salt and pepper
- 1 pork tenderloin, 18-20 oz.
- 3 red beets, medium
- 3 apples, any red-skinned variety
- ½ cup balsamic vinegar, such as Chianti
- 1 tsp. fresh thyme, finely chopped
- 1 tsp. fresh rosemary, finely chopped
- ½ cup red wine
- 1 Tbsp. unsalted butter
Instructions:
- Preheat the oven to 425 degrees. Peel and core the apples, then cut into bite-size cubes. Peel and cube the beets.
- On a baking sheet, toss the apple and beet cubes with the olive oil, rosemary, thyme, and salt and pepper. Roast for 25-30 minutes, until soft and tender.
- Meanwhile, slice the pork loin into 1-inch medallions. Melt the butter in a large saucepan, then sauté the medallions on medium-high heat for approximately 4 minutes each side. Remove pork slices to an oven-safe platter, leaving the pork juices in the saucepan. Cover with foil and place in oven.
- Combine red wine and balsamic vinegar with pan juices. Raise heat to medium-high and whisk the mixture until it is reduced by half, about 5 minutes. Remove from heat.
- Place pork medallions on individual plates and spoon roasted apples and beets over top. Drizzle each serving with the balsamic reduction.
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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