Try this delicious holiday recipe from Chef Michael Symon.
Servings: 4–6
15 to 30 min
Ingredients
Pork Medallions:
3 tablespoons olive oil
2 pounds pork tenderloin (trimmed of excess fat, sliced into 1/2-inch-thick medallions)
1 large sweet potato (cut into 1/4-inch-thick half moons)
4 sprigs thyme
2 sprigs sage leaves
1 clove garlic (peeled, smashed)
2 tablespoons unsalted butter
1/2 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)
Endive, Cranberry and Biscuit Salad:
1/2 biscuit recipe – http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store-bought biscuits)
1 cup fresh cranberries
2 cups rosé wine
2 oranges (1 juiced, 1 segmented)
2 tablespoons sherry vinegar (divided)
1 tablespoon Dijon mustard
1/4 cup olive oil
2 heads endive (cored, thinly sliced)
2 tablespoons tarragon leaves
Kosher salt and freshly groun
Beurre Rouge:
6 tablespoons unsalted butter
1 cup chicken stock
Kosher salt and freshly ground black pepper (to taste)
Step-by-step Directions
- For the Pork Medallions: Preheat a large cast-iron skillet over medium-high heat and warm the olive oil. Season the pork medallions with salt and pepper to taste. Add the pork medallions and the sweet potato slices to the pan in one even layer, searing on both sides until a deep golden brown.
- Add the thyme, sage, garlic, and butter to the pan and, using a spoon, baste the pork and sweet potatoes until pork is medium rare, reaching an internal temperature of 145ºF, about 6–8 minutes. Remove the pork, herbs, and garlic to a plate and set aside.
- Add the chicken stock to the sweet potatoes, cover and cook until tender, about 5–7 minutes. Add the pork back to the pan to warm through before serving.
- For the Endive, Cranberry and Biscuit Salad: Preheat the oven to 350ºF.
- Tear the biscuits into bite size pieces and place on a baking sheet. Bake in the oven until golden brown and toasted, about 8–10 minutes. Remove and allow to cool.
- In a large shallow sauté pan over medium-high heat, add the cranberries, rosé, orange juice, 1 tablespoon of sherry vinegar and bring to a boil. Cook until rosé reduces by half, about 5–7 minutes.
- In a large bowl, whisk together remaining tablespoon of sherry vinegar, Dijon mustard, and olive oil. To the bowl, add sliced endive, orange segments, tarragon leaves, and toasted biscuit pieces, and 1/2 of the cranberries from the sauté pan, tossing to coat. Season with salt and pepper.
- For the Beurre Rouge: Whisk the butter and chicken stock into the remaining cranberries and cook until reduced to a loose glaze, about 2–3 minutes, and season with salt and pepper.
- To Serve: Place the sweet potatoes on the platter and top each one with a pork medallion. Drizzle the beurre rouge on top. Finish platter by topping with endive salad and serve.
Tips
- If your local market doesn’t carry fresh cranberries, frozen cranberries will make an excellent substitute!
Click here to see our entire recipe collection.
