Ingredients:
For the Pork Medallions:
- 1.5 lbs (680g) pork tenderloin (cut into 1-inch medallions)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
For the Roasted Vegetables:
- 2 cups baby carrots (or 3-4 large carrots, peeled and cut into chunks)
- 2 cups Brussels sprouts (trimmed and halved)
- 1 red bell pepper (cut into chunks)
- 1 cup small potatoes (such as baby potatoes, halved)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
For the Cream Sauce:
- 2 tbsp butter
- 1 small onion (chopped)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp all-purpose flour (for thickening, optional)
- Salt and pepper to taste
Instructions:
1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Roasted Vegetables:
- In a large bowl, toss the baby carrots, Brussels sprouts, red bell pepper, and small potatoes with 2 tbsp olive oil, salt, pepper, dried thyme, and dried rosemary.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through.
3. Prepare the Pork Medallions:
- Season the pork medallions with salt, pepper, dried thyme, and dried rosemary.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the pork medallions and cook for about 3-4 minutes per side, or until browned and cooked through. The internal temperature should reach 145°F (63°C). Remove from the skillet and set aside.
4. Make the Cream Sauce:
- In the same skillet used for the pork, melt 2 tbsp butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in 1 tbsp flour if using, and cook for 1 minute.
- Gradually stir in the chicken broth and bring to a simmer. Cook for 2-3 minutes, or until slightly thickened.
- Stir in the heavy cream and Dijon mustard. Simmer for an additional 3-4 minutes until the sauce is creamy and smooth. Season with salt and pepper to taste.
5. Combine and Serve:
- Serve the pork medallions with the roasted vegetables and drizzle with the cream sauce.
- Garnish with additional fresh herbs if desired.
Enjoy your flavorful and creamy pork medallions with roasted vegetables!
