{"id":6331,"date":"2025-07-05T22:53:03","date_gmt":"2025-07-05T22:53:03","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=6331"},"modified":"2025-07-05T22:54:19","modified_gmt":"2025-07-05T22:54:19","slug":"creamy-sun-dried-tomato-pork-medallion-skillet","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2025\/07\/05\/creamy-sun-dried-tomato-pork-medallion-skillet\/","title":{"rendered":"Creamy Sun-Dried Tomato Pork Medallion Skillet"},"content":{"rendered":"

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\u2019s a one-skillet wonder packed with bold, savory flavor and perfect for weeknight dinners or special occasions.<\/p>\n

Pro Tip:<\/strong> Turn on Cook Mode to keep your screen awake while cooking.<\/p>\n

Ingredients<\/strong><\/p>\n

1 Pork Tenderloin
\n2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic<\/a>
\n3 Tbsp Wild Rosemary Infused Olive Oil<\/a>, divided
\n1 tsp Rosemary Infused Sea Salt<\/a>
\n1 cup Flour
\n1 Large Yellow Onion, julienned
\n1 cup Dry White Wine
\n2 Tomatoes, diced
\n2 tsp Dijon Mustard
\n\u00bd cup Heavy Cream
\n3 Tbsp Wild Garlic Dried Herb Blend<\/a>
\nChopped Parsley, to finish<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Remove the silverskin from the pork tenderloin then cut in 1\u201d 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.<\/li>\n
  2. Add flour to a bowl and then dredge each medallion in flour.<\/li>\n
  3. Heat a high-sided saut\u00e9 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.<\/li>\n
  4. Reduce heat to medium and add in the onion and saut\u00e9 until translucent.<\/li>\n
  5. Deglaze pan with white wine and cook until wine is reduced by half.<\/li>\n
  6. 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.<\/li>\n
  7. Simmer on low for 15 minutes until pork is cooked through and sauce is reduced. Top with parsley and enjoy.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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\u2019s a one-skillet wonder packed with […]<\/p>\n","protected":false},"author":1,"featured_media":6332,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-6331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=6331"}],"version-history":[{"count":3,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6331\/revisions"}],"predecessor-version":[{"id":6336,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/6331\/revisions\/6336"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/6332"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=6331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=6331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=6331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}