This Creamy Sun-Dried Tomato Pork Medallion Skillet starts with pork tenderloin marinated in Sun-Dried Tomato Barrel Aged Balsamic, Wild Rosemary Infused Olive Oil, and Rosemary Infused Sea Salt. Seared to golden perfection, then simmered in a creamy sauce with white wine, tomatoes, Dijon, and Wild Garlic Dried Herb Blend. It’s a one-skillet wonder packed with bold, savory flavor and perfect for weeknight dinners or special occasions.
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Ingredients
1 Pork Tenderloin
2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
3 Tbsp Wild Rosemary Infused Olive Oil, divided
1 tsp Rosemary Infused Sea Salt
1 cup Flour
1 Large Yellow Onion, julienned
1 cup Dry White Wine
2 Tomatoes, diced
2 tsp Dijon Mustard
½ cup Heavy Cream
3 Tbsp Wild Garlic Dried Herb Blend
Chopped Parsley, to finish
Directions
- Remove the silverskin from the pork tenderloin then cut in 1” medallions. Add the pork to a bowl and marinate with 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, 1 Tbsp Wild Rosemary Infused Olive Oil, and 1 tsp Rosemary Infused Sea Salt. Let sit for 30 mins up to 6 hours.
- Add flour to a bowl and then dredge each medallion in flour.
- Heat a high-sided sauté pan over medium-high heat and add 2 Tbsp Wild Rosemary Olive Oil. Sear pork in batches until golden brown then remove from the pan.
- Reduce heat to medium and add in the onion and sauté until translucent.
- Deglaze pan with white wine and cook until wine is reduced by half.
- Add tomatoes, dijon mustard, heavy cream, and Wild Garlic Dried Herb Blend and stir to combine. Return pork to the pan and let come to a low simmer.
- Simmer on low for 15 minutes until pork is cooked through and sauce is reduced. Top with parsley and enjoy.
