Imagine a dish that transforms an ordinary weeknight dinner into a culinary masterpiece - a symphony of flavors that combines tender pork medallions, sweet roasted grapes, and earthy parsnips. This recipe is not just a meal; it's an experience that will transport you from your kitchen to a five-star restaurant with just one bite. Whether you're looking to impress your dinner guests or treat yourself to a restaurant-quality meal at home, these Pork Medallions with Parsnips and Grapes are about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, cut into medallions
- 2 parsnips, peeled and sliced
- 1 cup red grapes, halved
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the pork tenderloin into medallions, about 1-inch thick. Peel and slice the parsnips into rounds. Halve the red grapes and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the pork medallions to the skillet, ensuring not to overcrowd the pan. Season the medallions with salt, pepper, and 1 teaspoon of thyme.
- Cook the pork medallions for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove the medallions from the skillet and set them aside on a plate, covering them loosely with aluminum foil to keep warm.
- In the same skillet, add the sliced parsnips. Sauté them for about 5 minutes, stirring occasionally, until they start to soften and turn golden. If necessary, add a little more olive oil to prevent sticking.
- Once the parsnips are tender, add the halved grapes to the skillet. Continue to cook for another 3-4 minutes, allowing the grapes to soften and release their juices, creating a light sauce.
- Return the pork medallions to the skillet, mixing them gently with the parsnips and grapes. Cook everything together for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Once everything is heated through, taste and adjust the seasoning with more salt and pepper if necessary. Remove from heat.
- To serve, plate the pork medallions with the sautéed parsnips and grapes. Drizzle any remaining juices from the skillet over the top for added flavor. Enjoy your Pork Medallions with Parsnips and Grapes!
Tips
- Temperature is Key: Always let your pork come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Don't Overcrowd the Pan: Cook your medallions in batches if necessary to achieve that perfect golden-brown crust.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C). This ensures juicy, safe-to-eat meat every time.
- Let the Meat Rest: After cooking, allow the pork to rest for 3-5 minutes. This helps the juices redistribute, keeping the meat moist and flavorful.
- Grape and Parsnip Pairing: The key to this dish is balancing the sweetness of the grapes with the earthiness of the parsnips. Cook them just until they're tender to maintain their distinct flavors.
- Seasoning Hack: Toast your thyme briefly in the pan before adding other ingredients to enhance its aromatic qualities.
- Make It Your Own: Feel free to experiment with herbs like rosemary or sage if you want to put a personal twist on this recipe.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
