Seared Pork Medallions with Sweet Beet Horseradish Cream
Ingredients
2 3/4 lb Pork Tenderloins, trimmed, and sliced into medallions about ½” thickness
1 tsp TFM Salt and Pepper Grinders
2 tbsp TFM Olive Oil
1 whole Shallot
1/3 Cup Casillero del Diablo Sauvignon Blanc
3 tbsp Terrapin Ridge Sweet Beet & Horseradish Mustard
1 Cup Crème Fraiche or Sour Cream
1 tsp Fresh Thyme Leaves
Preparation
Season pork with salt and pepper grinders. Heat a skillet over medium high heat for 2 minutes; add olive oil and swirl to coat. Working in batches, cook medallions for 2-3 minutes on each side, or until juices run clear and temperature is 145°. Remove from pan and place medallions on serving platter over Autumn Rice Pilaf.
In the same skillet add shallot and sauté until softened, about 2 minutes. Remove skillet from heat and add wine, scraping up any browned bits from the bottom of skillet. Add fresh thyme and allow to reduce by half, about 3 minutes. Pour pan sauce over resting pork medallions.
Combine the Terrapin Ridge Sweet Beet & Horseradish mustard with the crème fraiche (or sour cream) until mixed well, and serve by spooning alongside of the pork. Garnish with fresh thyme sprigs if desired.
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