Pan-Seared Pork Medallions with Pomegranate Dark Balsamic

Pan-Seared Pork Medallions with Pomegranate Dark Balsamic

Description

Tender pork tenderloin medallions are quickly pan-seared in Tuscan Herb Fused Olive Oil and finished with a savory Pomegranate Dark Balsamic pan sauce. Shallot and Dijon add depth while an off-heat splash of balsamic keeps the pomegranate character bright and balanced.

Ingredients

1½ pounds pork tenderloin, trimmed and cut crosswise into 1¼-inch medallions
2 tablespoons Tuscan Herb Fused Olive Oil, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small shallot, finely minced
⅓ cup low-sodium chicken broth
¼ cup Pomegranate Dark Balsamic, divided
1 teaspoon Dijon mustard
1 tablespoon cold unsalted butter, optional

Instructions

• Pat the pork medallions thoroughly dry with paper towels and season both sides evenly with kosher salt and black pepper.

• Heat 1 tablespoon Tuscan Herb Fused Olive Oil in a large skillet over medium-high heat. When the oil is hot, add the pork medallions in a single uncrowded layer. Work in two batches if necessary.

• Sear the medallions without moving them for about 2–3 minutes on the first side, until nicely browned. Turn and cook for another 2–3 minutes, checking the thickest pieces with an instant-read thermometer. Remove each medallion from the skillet as it reaches 145°F. Transfer to a plate and let rest for at least 3 minutes.

• If cooking in batches, add the remaining 1 tablespoon Tuscan Herb Fused Olive Oil as needed before searing the remaining pork.

• Reduce the heat to medium. Add the minced shallot to the skillet and cook for about 1 minute, stirring frequently, until softened and fragrant.

• Add the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in 3 tablespoons Pomegranate Dark Balsamic and the Dijon mustard. Simmer gently for about 2–3 minutes, until the sauce is slightly reduced and lightly coats the back of a spoon. Do not reduce it to a thick syrup.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Pomegranate Dark Balsamic. For a richer, silkier sauce, swirl in the optional cold butter until incorporated.

• Spoon the finished pan sauce over the rested pork medallions rather than returning them to the hot skillet. Serve immediately.

Chef’s Tip

Pork tenderloin is lean and can dry out quickly, so use the thermometer rather than relying only on cooking time. Remove each medallion as it reaches 145°F and give it at least a 3-minute rest. Keeping the pork out of the skillet while the sauce reduces prevents a second round of cooking.

Flavor Variations

• Garlic Infused Olive Oil can replace the Tuscan Herb for a simpler savory profile that lets the Pomegranate Dark Balsamic take the lead.
• Garlic Mushroom Fused Olive Oil can replace the Tuscan Herb for a deeper, earthier version that pairs especially well with roasted mushrooms or potatoes.
• Fig Dark Balsamic can replace the Pomegranate for a richer, rounder fruit profile that works beautifully with pork.
• Bordeaux Cherry Dark Balsamic can replace the Pomegranate for a deeper cherry-forward pan sauce.

Pairings

Serve with roasted potatoes, creamy polenta, wild rice, green beans, roasted carrots, Brussels sprouts, sautéed mushrooms, or a simple bitter-green salad. The savory sides provide a good counterpoint to the fruit-forward balsamic pan sauce.

Recipe Notes

Pork tenderloin is used here rather than pork loin because its smaller diameter naturally produces quick-cooking medallions. Cutting the tenderloin into evenly sized pieces helps them cook at approximately the same rate.

The original balsamic-only reduction has been turned into a true pan sauce by first deglazing the browned skillet with chicken broth. This captures the flavorful fond while allowing the Pomegranate Dark Balsamic to contribute acidity and fruit without becoming excessively concentrated or syrupy.

Dividing the Pomegranate Dark Balsamic also gives the sauce two layers of flavor. Most of it cooks briefly with the broth and Dijon, while the final tablespoon is added off the heat for a brighter pomegranate-balsamic finish.

The optional cold butter is not necessary, but swirling it into the sauce off the heat adds body and gloss without requiring additional reduction.

Bring This Recipe to Life

Pomegranate Dark Balsamic

Tuscan Herb Fused Olive Oil

Garlic Infused Olive Oil

Garlic Mushroom Fused Olive Oil

Fig Dark Balsamic

Bordeaux Cherry Dark Balsamic