Pork medallions marinated in spices, garlic, white wine and dijon... savory and gratifying.
Preheat oven to 375
Cooking time is 15 minutes but don't forget you have to marinate the
meat... however the meal still tastes super good if you are only able to
marinate for a short time.
I usually cook for one unless I'm having a gathering of friends at my place so here's how I measure the ingredients...
INGREDIENTS:
2 small to medium pork medallions (free range if you can).
Herbs...fresh or dried
1/2 tsp thyme per medallion
1/2 tsp oregano per medallion
Dash of sea salt per medallion
1tblsp of awesome Dijon mustard
per medallion
1 small garlic clove per medallion, minced up
1/4 cup dry white wine per medallion
Marinate...
Add all in ingredients into zip lock bag then add meat and mix it all up. Let marinate for at least two hours... longer the better.
I marinate each piece of meat in a separate small zip lock that way each piece really gets doused with the mouth watering marinade.
Sear two minutes per side.
Transfer to an oven safe pan or if you have a skillet that is oven safe use that!
Bake in preheated oven for an additional 11 minutes
(145ᴼ on meat thermometer). When you take the meat out of the oven let it rest for about 5-8 minutes before you cut into it. This way the juices settle in.
You're done! Kick back pour a glass of your favorite white wine or Pinot Noir and make sure to chew your food. I sliced the meat and added atop a bed of organic power greens dressed in fresh lemon juice and olive oil.
Chardonnay 2009
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