Orange and Thyme Pork Medallions

With Pancetta Roasted Vegetables and Potato & Leek Gratin

These citrus and herb pork medallions pack a flavorful, zesty punch.

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Protein: Pork

Cut: Pork Medallion

Method: Pan-Sear

Cooking Time: 20 Minutes

Servings: 4

Ingredients

1 lb Open Prairie^® Natural* Pork tenderloin medallions
1 Tbsp olive oil, divided
½ tsp kosher salt
¼ tsp fresh cracked black pepper
1 ½ tsp minced shallots
½ tsp minced garlic
½ cup orange juice
¼ cup chicken stock
1 Tbsp butter
2 tsp fresh thyme leaves
1 Tbsp orange zest
4 orange slices, peeled

Instructions

Pat medallions dry; rub with 2 teaspoons olive oil. Season with salt and pepper.
In medium-large saute pan, heat 1 teaspoon olive oil over medium-high heat.
Sear medallions for 5 to 7 minutes on each side or until an internal temperature of 130°F. Set medallions aside.
Add shallots and garlic to saute pan over medium-high heat; cook 1 to 2 minutes or until tender.
Add orange juice and chicken stock; cook 5 minutes, scraping pan as liquids reduce.
When sauce begins to thicken, reduce heat to low. Stir in thyme and butter until incorporated.
To serve, pour sauce over medallions. Sprinkle with orange zest and garnish with orange slices.
For Pancetta Roasted Baby Spring Vegetables: Preheat oven to 375°F.
In medium bowl toss carrots, Brussels sprouts, green beans, olive oil, salt and pepper.
On oven-safe pan place vegetables; roast 25 to 30 minutes or until lightly browned and tender.
In small saute pan, fry pancetta over medium-high heat for 7 to 10 minutes or until golden brown.
In medium bowl, combine vegetables and pancetta; sprinkle dill over top. Serve immediately.
For Potato and Leek Gratin: Preheat oven to 350°F. Lightly grease 9 x 9-inch pan.
Leaving root end together, slice leek lengthwise into quarters. Wash leek well to remove all sand and dirt.
Slice white and light green part of leek against the grain into ¼-inch thick slices.
In small saute pan, heat olive over low heat. Add leek and garlic; cook 7 minutes or until tender.
Peel and slice potatoes into ⅛-inch thick slices.
In medium bowl, combine potatoes, leek mixture, cream, cheeses, salt and pepper, coating each potato slice with the gratin mixture.
Arrange gratin in pan and place on sheet pan in case some of gratin overflows.
Bake 1 hour and 25 minutes or until tender and browned. Serve immediately.

Ingredients

Pancetta Roasted Baby Spring Vegetables
Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
10 oz baby carrots, trimmed and cut in half lengthwise
8 oz Brussels sprouts, trimmed and cut in half
6 oz green beans, trimmed
1 Tbsp olive oil
1 ¼ tsp kosher salt
¾ tsp fresh cracked black pepper
2 oz pancetta, diced
1 ½ tsp chopped fresh dill

Potato and Leek Gratin
Makes: 4 to 6 servings
Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Ingredients:
1 medium leek
2 tsp olive oil
1 tsp minced garlic
3 lb russet potatoes
1 ½ cup heavy cream
3 oz white cheddar cheese, grated
3 oz Gruyere cheese, grated
1 ¼ tsp kosher salt
¾ tsp fresh cracked black pepper