Pork Medallions with Red Pepper Sauce
By America's Test KitchenPublished on January 5, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup jarred roasted red peppers, rinsed and patted dry¼ cup plus 2 tablespoons slivered almonds, toasted¼ cup water ¼ cup extra-virgin olive oil 1 tablespoon sherry vinegar 2 garlic cloves, chopped1 teaspoon honey ½ teaspoon smoked paprika Salt and pepper 2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch medallions
Instructions
- Process red peppers, 1/4 cup almonds, water, 3 tablespoons oil, vinegar, garlic, honey, paprika, and 1/2 teaspoon salt in blender until smooth, about 45 seconds. Transfer to bowl; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork, cut side down, and cook until well browned and meat registers 140 degrees, about 4 minutes per side. Transfer to plate, tent with foil, and let rest for 5 minutes. Serve pork with romesco, sprinkled with remaining 2 tablespoons almonds.
Time
30 minutesYield
Serves 4Ingredients
1 cup jarred roasted red peppers, rinsed and patted dry
¼ cup plus 2 tablespoons slivered almonds, toasted
¼ cup water
¼ cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 teaspoon honey
½ teaspoon smoked paprika
Salt and pepper
2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch medallions
Ingredients
1 cup jarred roasted red peppers, rinsed and patted dry
¼ cup plus 2 tablespoons slivered almonds, toasted
¼ cup water
¼ cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 teaspoon honey
½ teaspoon smoked paprika
Salt and pepper
2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch medallions
Ingredients
1 cup jarred roasted red peppers, rinsed and patted dry
¼ cup plus 2 tablespoons slivered almonds, toasted
¼ cup water
¼ cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 teaspoon honey
½ teaspoon smoked paprika
Salt and pepper
2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1 ½-inch medallions
Why This Recipe Works
Smoky paprika and toasted nuts boost the flavor of this no-cook sauce.
Instructions
- Process red peppers, 1/4 cup almonds, water, 3 tablespoons oil, vinegar, garlic, honey, paprika, and 1/2 teaspoon salt in blender until smooth, about 45 seconds. Transfer to bowl; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork, cut side down, and cook until well browned and meat registers 140 degrees, about 4 minutes per side. Transfer to plate, tent with foil, and let rest for 5 minutes. Serve pork with romesco, sprinkled with remaining 2 tablespoons almonds.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments