Pan Seared Pork Medallions with Fennel and Garlic
Calories per serving: 371kcal
Ingredients
- 1 pound pork loin
- 1 tablespoon Fennel seeds
- 2 cloves Garlic
- 1 teaspoon Tuscan Sunset
- 2 tablespoon *Olive oil
- 2 tablespoon unsalted butter
- ½ cup Red wine
- 1 tablespoon parsley
Instructions
- 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.
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