Oktoberfest Pork Medallions with smashed potatoes and roasted Brussels sprouts

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Shallot
  • 1 Russet Potato
  • 10 oz. Brussels Sprouts
  • 1 Pork Tenderloin
  • ⅗ oz. Butter
  • 4 Tbsp. Horseradish Sauce
  • 2 fl. oz. Apple Cider
  • 3 Thyme Sprigs
  • 3 fl. oz. Heavy Whipping Cream
  • 2 Tbsp. Grainy Mustard

Directions

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Place a colander in the sink.

  2. Peel and mince shallot. Peel and cut potato into ½" dice. Place potatoes in a medium pot with enough lightly salted water to cover. Trim bottoms off Brussels sprouts and halve (quarter if larger than a ping-pong ball). Rinse pork tenderloin and pat dry. On a separate cutting board, cut tenderloin into ¾" medallions and season with a ½ tsp. salt and ¼ tsp. pepper.

  3. Bring pot with potatoes to a boil, reduce to a simmer, and simmer 15 minutes, or until fork tender. Drain in colander and return to pot. Add butter, horseradish sauce, and a pinch of salt and pepper. Mash with a potato masher or fork until butter is fully incorporated. Taste, and season again with a pinch of salt and pepper if necessary. Set aside and keep warm. While potatoes are simmering, start Brussels sprouts.

  4. Place Brussels sprouts on prepared baking sheet. Drizzle with 1 tsp. olive oil, season with ½ tsp. salt and a pinch of pepper, and toss to coat evenly. Spread into a single layer and roast 15-18 minutes, or until well-browned. While Brussels are roasting, start pork medallions.

  5. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork medallions to hot pan and sear 4-5 minutes on each side, or until well-browned. Remove medallions to a plate and wipe pan clean. Pork will finish cooking later.

  6. Return pan used to sear pork to medium-high heat and add 1 tsp. olive oil and shallots. Cook 1-2 minutes, or until shallots soften. Add apple cider and thyme sprigs and reduce by half, 30 seconds to 1 minute. Add heavy cream and mustard. Stir to incorporate and bring to a simmer. Reduce heat to low and return pork medallions and any accumulated juices to pan. Simmer 5-6 minutes, or until mustard cream is thickened and pork reaches a minimum internal temperature of 145 degrees. Discard thyme sprigs.

  7. Place a serving of mashed potatoes and Brussels sprouts on a plate. Pool mustard cream sauce in front and shingle pork medallions in sauce.

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