Pork is strange meat. If you cook it too long, it turns out like tough sawdust. If you don’t cook it enough, you could be chewing for hours and get sick on top of it. Since loin of pork has very little of its own fat to keep it moist, it’s important to find that sweet spot where the pork turns out safely cooked and tender. Pan searing is a good way to go.
Pork does very well with fennel and garlic. Fennel seeds have a licorice taste to them and are an essential ingredient in Italian sausage. If you don’t like either of those things, you won’t like these pork medallions. Garlic is like David and Goliath – the smaller the piece of garlic, the stronger it is. In this case, I pounded that fennel seed and garlic in a mortar and pestle then pounded it into the medallions for extra flavor. I made a pan wine sauce to go over them and garnished with parsley flakes.
Let’s Make Pan Seared Pork Medallions with Fennel and Garlic
You will find recommended products below the recipe.
- 1 pound pork loin
- 1 tablespoon Fennel seeds
- 2 cloves Garlic
- 1 teaspoon Tuscan Sunset
- 2 tablespoon Olive oil
- 2 tablespoon Butter
- 1/2 cup Red wine
- 1 tablespoon parsley
- Mise En Place
- Put the fennel seed and Tuscan Seasoning into a mortar. Use a garlic press to press the garlic cloves in with the fennel. Grind the mixture with the pestle until it's a paste.
- Slice the pork loin into medallions about 1/4 inch thick.
- Rub some the spice mixture on to the top of each medallion leaving enough for the bottom pieces. Cover with plastic wrap and use a mallet to pound the spice into the meat. Turn the medallions over and repeat. Cover with plastic in refrigerate for at least a half an hour.
- When you are ready to cook, heat an iron skillet to high heat and add oil when the pot is very hot.
- Carefully place the medallions in the pot and let them sear. Cook for 5 minutes on one side, then turn and cook on the other about 3 to 4 minutes or until the meat reaches 145F/63C on an instant-read thermometer.
- Remove the pork from the pan. Add the wine to the pan and scrape up all the good fond, then add the butter and whisk into a nice sauce.
- Return the pork to the pan and get the pieces coated with the sauce, then plate pouring the sauce over the medallions and garnish with parsley.