Orange and Thyme Pork Medallions Recipe

1. Pat medallions dry; rub with 2 teaspoons olive oil. Season with salt and pepper; set aside.
2. In medium-large sauté pan, heat 1 teaspoon olive oil over medium-high heat. Sear medallions for 5 to 7 minutes on each side or until an internal temperature of 130°F is reached. Set medallions aside.
3. Add shallots and garlic to sauté pan over medium-high heat; cook 1 to 2 minutes or until tender.
4. Add orange juice and chicken stock; cook 5 minutes, scraping pan as liquids reduce.
5. When sauce begins to thicken, reduce heat to low. Stir in thyme and butter until incorporated.
6. To serve, pour sauce over medallions. Sprinkle with orange zest and garnish with orange slices.

Sub-Recipe Directions

Pancetta Roasted Baby Spring Vegetables

1. Preheat oven to 375°F.
2. In medium bowl toss carrots, Brussels sprouts, green beans, olive oil, salt and pepper.
3. In oven-safe pan place vegetables; roast 25 to 30 minutes or until lightly browned and tender.
4. In small sauté pan, fry pancetta over medium-high heat for 7 to 10 minutes or until golden brown.
5. In a medium bowl, combine vegetables and pancetta; sprinkle dill over top.

Potato & Leek Gratin

1. Preheat oven to 350°F. Lightly grease 9 x 9-inch pan.
2. Leaving root end together, wash leek well to remove sand and dirt. Slice leek lengthwise into quarters, then rinse again to ensure dirt and sand is completely rinsed off.
3. Slice white and light green part of leek against the grain into ¼-inch thick slices.
4. In small sauté pan, heat olive over low heat. Add leek and garlic; cook 7 minutes or until tender.
5. Peel and slice potatoes into ⅛-inch thick slices.
6. In a medium bowl, combine potatoes, leek mixture, cream, cheeses, salt and pepper, coating each potato slice with the gratin mixture.
7. Arrange gratin in pan and place on sheet pan in case some of gratin overflows.
8. Bake for 1 hour and 25 minutes or until tender and browned. Serve immediately.