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December 21, 2021

Geoffrey cuts his pork loin into equally portioned medallions to reduce cooking time for this simple and savory meal!
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Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Active: 40 min
Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish

Directions

Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.

In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

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Geoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Network
youtube.com/watch?v=eUNO3YjkkPk

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