Monday, November 6, 2017

Peach Pork Medallions

This past weekend I was trying to clear out leftovers from the fridge to make room for the grocery store run for the week.  I was throwing things together for dinner & every now and then when I do this it comes out really tasty! I posted a picture of dinner on Saturday & received a lot of requests for the recipe.  I had to write the recipe down fast so that it wouldn't fall out of my brain.  Here it is! Try it and let me know what you think! Peach Pork Medallions- Life with the Hawleys
DSC_0525From the Kitchen of Darby HawleyIngredients:
2 lbs pork tenderloin
coarse sea salt
fresh ground black pepper
2 tbs bacon fat
2 cups chicken stock
2 tbs spicy mustard
2 peaches, sliced

Directions:
1. Preheat the oven to 400F.  Slice the pork tenderloin into medallions (about 1.5 inches thick), and season the pork on both sides with salt and pepper.
2. In a cast-iron skillet, heat the bacon fat over medium high heat. Add the pork and cook for 2 minutes, then flip the pieces and cook 2-4 minutes until the pieces are browned. Remove to a plate.
3. Add the chicken stock & spicy mustard to the skillet and bring to a boil, scraping the brown bits from the bottom of the pan with a whisk. Cook until the liquid is reduced to half, then remove from heat.
4. Return the pork and its juices on the plate to the skillet and place in the oven for about 12 minutes (flipping the pork and adding the peaches on top of the pork half-way through). Cook until the pork 145F at its center.
5. While the pork is in the oven make your sides. In the image I roasted brussel sprouts & fingerling potatoes.
6. Remove the skillet from the oven and place the pork and peaches on a serving plate.  When you go to serve, pour the mustard sauce leftover in the pan, over the pork & peaches.
7. Enjoy!DSC_0533
xoxo Darby

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