Honey-Rosemary Pork Medallions with Fennel Salad
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup lemon juice (2 lemons)1 teaspoon Dijon mustard Salt and pepper 3 tablespoons olive oil 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin1 Gala apple, cored, halved, and sliced thin¼ cup honey 1 teaspoon minced fresh rosemary 2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch-thick medallions
Before You Begin
Use a mandoline to make quick work of slicing the fennel and apple. You can use any sweet apple in place of the Gala.
Instructions
- Combine 2 tablespoons lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in 1 tablespoon oil until incorporated. Add fennel and apple and toss to combine; set aside. Whisk honey, remaining 2 tablespoons lemon juice, rosemary, and ¼ teaspoon pepper in bowl; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned all over, about 10 minutes. Add honey mixture to skillet, turning pork to coat, and continue cooking until glaze has thickened and pork registers 145 degrees, about 5 minutes. Transfer pork to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve pork with fennel salad.
Time
30 minutesYield
Serves 4Ingredients
¼ cup lemon juice (2 lemons)
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 Gala apple, cored, halved, and sliced thin
¼ cup honey
1 teaspoon minced fresh rosemary
2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch-thick medallions
Ingredients
¼ cup lemon juice (2 lemons)
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 Gala apple, cored, halved, and sliced thin
¼ cup honey
1 teaspoon minced fresh rosemary
2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch-thick medallions
Ingredients
¼ cup lemon juice (2 lemons)
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 Gala apple, cored, halved, and sliced thin
¼ cup honey
1 teaspoon minced fresh rosemary
2 (12- to 16-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch-thick medallions
Why This Recipe Works
Preparing the salad before cooking the pork allows the salad’s flavors to meld.
Before You Begin
Use a mandoline to make quick work of slicing the fennel and apple. You can use any sweet apple in place of the Gala.
Instructions
- Combine 2 tablespoons lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in 1 tablespoon oil until incorporated. Add fennel and apple and toss to combine; set aside. Whisk honey, remaining 2 tablespoons lemon juice, rosemary, and ¼ teaspoon pepper in bowl; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned all over, about 10 minutes. Add honey mixture to skillet, turning pork to coat, and continue cooking until glaze has thickened and pork registers 145 degrees, about 5 minutes. Transfer pork to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve pork with fennel salad.
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