Pork Medallions with Pears and Thyme
By Recipe developed for Sur La Table’s Cooking Classes
Pork Medallions with Pears and Thyme
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 1 (1½ pounds) pork tenderloin, trimmed and cut crosswise into 1½-inch thick pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoon vegetable or canola oil
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped thyme leaves
- ⅓ cup apple cider vinegar
- 2 Bartlett pears, peeled, cored and cut into ½ inch dice
- ¾ cup chicken stock
- ½ cup heavy whipping cream
Once you master the techniques behind this quick and delicious dish you will be able to create many different variations. By learning how to properly cook small cuts of meat and the components of a pan sauce you will be able to whip up an impressive dinner at a moment’s notice. The techniques will be the same as you vary the ingredients, so play with flavors and have fun!
Pat the pork dry with paper towels and season with salt and pepper. Place a large skillet on the stovetop over medium-high heat and add the oil. When the oil is shimmering, add the pork medallions and cook, turning once, until a digital thermometer inserted into the thickest part of the pork medallion registers 145°F, about 7 minutes. Transfer pork to a warmed plate, cover loosely with foil and let rest while you make the sauce.
Return the skillet to the stovetop over medium heat, add the shallots and thyme leaves and cook until the shallots are translucent, about 3 minutes. Deglaze the pan with cider vinegar, using a wooden spatula to scrape up any brown bits from the bottom of the pan. Once the vinegar has evaporated add the pears, chicken stock and any juices the pork has exuded while resting. Simmer until the pears soften and the sauce thickens slightly, about 3 minutes. Add the whipping cream and simmer until heated through, about 2 minutes more. Taste and adjust seasoning with salt and pepper.
To serve: Divide the medallions among 4 warmed dinner plates and spoon the pear sauce around the pork.
Pat the pork dry with paper towels and season with salt and pepper. Place a large skillet on the stovetop over medium-high heat and add the oil. When the oil is shimmering, add the pork medallions and cook, turning once, until a digital thermometer inserted into the thickest part of the pork medallion registers 145°F, about 7 minutes. Transfer pork to a warmed plate, cover loosely with foil and let rest while you make the sauce.
Return the skillet to the stovetop over medium heat, add the shallots and thyme leaves and cook until the shallots are translucent, about 3 minutes. Deglaze the pan with cider vinegar, using a wooden spatula to scrape up any brown bits from the bottom of the pan. Once the vinegar has evaporated add the pears, chicken stock and any juices the pork has exuded while resting. Simmer until the pears soften and the sauce thickens slightly, about 3 minutes. Add the whipping cream and simmer until heated through, about 2 minutes more. Taste and adjust seasoning with salt and pepper.
To serve: Divide the medallions among 4 warmed dinner plates and spoon the pear sauce around the pork.