Pork Medallions

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Medallions to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Medallions, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pork tenderloin
• 1 tablespoon olive or canola oil
• 1 1/2 teaspoons butter or
• margarine
• 1 small onion, sliced
• 1/4 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons all-purpose flour
• 1/2 cup chicken broth
• 1/4 teaspoon dried rosemary,
• crushed
• 1/4 teaspoon dried savory
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Minced fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Slice tenderloin into 1/2-in-thick medallions

Step 2: Technique & Execution

In a skillet, brown pork in oil for about 2 minutes on each side

Step 3: Technique & Execution

Remove from skillet and set aside

Step 4: Technique & Execution

In same skillet melt butter

Step 5: Technique & Execution

Add the onion, mushrooms and garlic; saute for 1 minute

Step 6: Technique & Execution

Stir in flour until blended