dinner · american
Seared Pork Medallions with Smashed Potatoes & Dijon Sauce
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Instructions
1
Place baby gold potatoes in a medium pot, cover with cold water and salt, cover with a lid, and bring to a boil over high heat.
2
Boil potatoes vigorously for 12 minutes until tender when pierced with the tip of a paring knife.
3
While potatoes boil, slice pork tenderloin into 1-inch thick medallions and pat both sides thoroughly dry with paper towels.
4
Season both sides of the pork medallions evenly with salt and freshly cracked black pepper.
5
Mince garlic cloves, finely chop fresh rosemary leaves, and trim tough stem ends from fresh green beans.
6
Set a 12-inch heavy skillet over medium-high heat for 2 minutes, adding 1 tbsp olive oil until shimmering.
7
Add seasoned pork medallions in a single layer, searing undisturbed for 3 minutes until deep golden brown.
8
Flip medallions and sear the second side for 3 minutes until caramelized and reading 145 F internally.
9
Transfer seared medallions to a plate and tent loosely with foil to rest while making sauce.
10
In the same hot skillet, sauté garlic, rosemary, and green beans with remaining olive oil for 2 minutes.
11
Pour chicken broth and Dijon mustard into the skillet, scraping browned bits and simmering 2 minutes until glossy.
12
Drain fork-tender potatoes in a colander, smash each gently flat with a cup, and stir butter into the skillet.
13
Divide crispy smashed potatoes, tender green beans, and seared pork medallions between plates, spooning warm pan sauce over top.
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