Lunch / Dinner
Pan-Roasted Pork Medallions with Harissa Pan Sauce
This menu is based on North African staples, like harissa [hah-REE-suh] and couscous. Harissa is a paste or sauce made from hot chiles, garlic, and spices. The heat level of purchased harissa varies by brand. To ensure the sauce is to your liking, taste the harissa first, then add it a little at a time, building to a heat level you’re comfortable with.
Medallions are easy to cook because you cut them all the same thickness. When turning pork tenderloin into medallions, start cutting on the thick end of the tenderloin. Stop slicing when you get to the narrow end. Save those uneven pieces for a stir-fry, since they won’t cook evenly or at the same rate as the thicker, meatier pieces.
Ingredients
COMBINE:
DEGLAZE:
Instructions
Preheat oven to 400°.
Combine salt, pepper, and cinnamon; sprinkle on both sides of medallions.
Sear medallions in oil in a sauté pan over high heat until browned, 5 minutes. Flip medallions, transfer pan to oven, and roast until an instant-read thermometer inserted into the thickest part registers 140°, 10–12 minutes. Transfer medallions to a plate, tent with foil, and allow them to reach an internal temperature of 145°. Return pan to stove top over high heat.
Deglaze pan with wine and reduce until nearly evaporated, 2 minutes. Whisk together broth, harissa, honey, cornstarch, cinnamon, and zest, then pour into the pan. Simmer mixture 1 minute, whisking constantly, until thickened; season with salt and pepper.
Transfer the pork to a plate once it reaches 140 degrees. It’ll carryover to 145 degrees as it rests.
The cornstarch in the sauce mixture thickens the sauce as it simmers, giving it a light, silky body
Nutritional Facts
Nutritional Facts
Per serving
Calories: 498
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 184mg 61%
Sodium 1429mg 59%
Carbs 9g 3%
Fiber 1g 4%
Protein 60g
*Percent Daily Values are based on a 2,000 calorie diet.