Pork Medallions with Autumn Hash

Pork Medallions with Dijon Sauce

  • olive oil
  • 3 slabs bacon, sliced
  • 1 pork tenderloin, cut into 1 inch medallions
  • 1/3 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • salt
  • pepper

Autumn Hash

  • 1 large apple, peeled, cut into small chunks
  • 1/2 pound brussels sprouts, sliced thin
  • 2 shallots, sliced thin
  • 1 sweet potato, peeled, cut into small chunks
  • 1 clove garlic, minced
  • 5-6 sprigs fresh thyme
  • 1/2 cup chicken stock
  • 2 tablespoons red wine vinegar
  • salt
  • pepper

Wine Pairing: 2011 Artidi Viñedos de el Sequé Monastrell

Recipe provided by: Blakely Trettenero with www.CookingForBimbos.com

This recipe is so easy, quick, healthy (minus the bacon) and insanely delicious. My family went nuts over this.. seriously. I think it’s always fun to cook seasonally and this is the perfect autumn dinner in my opinion! For this recipe you’ll need two pans, one for the “hash” and one for the medallions.

Heat your pan for the pork on high heat and drizzle some olive oil in. Add the sliced bacon and render all that delicious and totally healthy bacon fat out. You don’t want to crisp your bacon, you just want to cook it through. It will take about 5 minutes. While that is cooking in your one pan heat up the other one on medium heat. Add a drizzle of olive oil and add the shallots, garlic, apple, sweet potato, brussels sprouts, fresh thyme, pinch of salt, and chicken stock.

Take out the bacon once its cooked from the other pan with a slotted spoon and add to the hash. Mix around so everything is incorporated and put a lid on to let cook. Season your pork medallions with salt and pepper on both sides and add to the pan with the bacon grease over medium high heat. Let cook on each side about 5 minutes, or until it is medium in the middle. You want to make sure you don’t overcook your pork, it has a tendency to dry out because there is not much fat in the meat.

When the pork is cooked deglaze your pan with some chicken stock. Add the Dijon mustard and mix together. To finish the sauce take off the heat and swirl in the butter. As soon as your pork is done your hash will be done. To finish off the hash add the red wine vinegar, salt, and pepper and mix together. You’re ready to serve! A delicious, healthy, seasonal meal in 20 minutes. How amazing is that? Happy Fall!

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