This lean yet tender cut is a blank canvas for whatever flavor profile you’re in the mood for, and this is my “Tuscan treatment.” As always, feel free to adjust the ingredients based on what you have at home or the herbs you have in the garden.
The pan sauce featured in this recipe also showcases our 1-cup pouches’ culinary superpower – they’re perfect for pan sauces.
This recipe comes from my cookbook A Good Food Day so if you enjoy this recipe, you’ll love the book!
Serves 4.
Tap a step number to check it off as you cook.
Smash the garlic clove with the flat side of a knife and roughly chop it. Combine the rosemary, sage, and garlic on the cutting board and finely chop them together.
In a 12" skillet, heat 2 Tbs. of the olive oil over high heat, While the oil heats up, season both sides of the pork medallions with salt and pepper. When the oil is smoking hot, add the medallions in one layer and cook, untouched, for 1 and a half minutes. Flip each medallion and cook until they're nicely browned, another 1 and a half minute. Transfer the pork to a plate to rest.
Add the remaining 1 Tbs. olive oil to the pan (still over high heat), add the fennel, and season with salt. Cook for 1 minute, using a wooden spoon or rubber spatula to scrape up browned bits of pork on the bottom as it cooks. Add the garlic and herb mixture, toss with the fennel, and cook for 30 seconds. Pour in the white wine, Brodo, and any juices the pork has released on the plate. Boil for a few minutes until it reduces by about half. Spoon the pan sauce over the pork (and any vegetables or side dishes you've made) and serve.
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Nutrition Facts (per serving)
Nutritional values are estimates and may vary by ingredients and serving size.
