By Protein

Seared Pork Medallions with Sweet Red Onion and Lemon Sauce Recipe

Name: Seared Pork Medallions with Sweet Red Onion and Lemon Sauce Recipe
Yield: Yield: 4 EACH
Ingredients: 8 EA. Pork Tenderloin Medallions (about 4 OZ.); 1 TBSP. + 1-1/2 TSP. Olive Oil - Divided; 1 TBSP. Kosher Salt; 2 TSP. Fresh Ground Black Pepper; 1/2 TSP. Paprika; 4 OZ. Red Onion - Sliced into Thin Rings; 2 OZ. Baby Red Onions - Halved; 1 TBSP. Red Bell Pepper - Small Dice; 1/2 TSP. Kosher Salt; 2 TSP. Red Wine Vinegar; 2 TSP. Harissa; 1-1/2 TSP. Brown Sugar; 2 TSP. Preserved Lemons - Finely Diced; 10 OZ. Israeli Couscous; 2 TSP. Olive Oil; 2 CUPS Chicken Stock; 1/2 TSP. Kosher Salt; 4 OZ. Red Bell Pepper; 3 OZ. Asparagus; 4 OZ. Yellow Squash; 1 TBSP. Olive Oil

Seared Medallions With Onions in a plate.

Ingredients

Yield: 4 EACH

8 EA. Pork Tenderloin Medallions (about 4 OZ.)
1 TBSP. + 1-1/2 TSP. Olive Oil - Divided
1 TBSP. Kosher Salt
2 TSP. Fresh Ground Black Pepper
1/2 TSP. Paprika
4 OZ. Red Onion - Sliced into Thin Rings
2 OZ. Baby Red Onions - Halved
1 TBSP. Red Bell Pepper - Small Dice
1/2 TSP. Kosher Salt
2 TSP. Red Wine Vinegar
2 TSP. Harissa
1-1/2 TSP. Brown Sugar
2 TSP. Preserved Lemons - Finely Diced

Sub-Recipe Ingredients

Mediterranean Vegetables with Israeli Couscous

Yield: 4 Servings

10 OZ. Israeli Couscous
2 TSP. Olive Oil
2 CUPS Chicken Stock
1/2 TSP. Kosher Salt
4 OZ. Red Bell Pepper
3 OZ. Asparagus
4 OZ. Yellow Squash
1 TBSP. Olive Oil

Pair these savory pork tenderloin medallions with a sweet red onion preserved lemon sauce featuring harissa spice for a big, bold, full-flavored dish. Add it to your menu for a delicious and memorable dinner.

Directions

Preheat oven to 350°F.
Pat the medallions dry and coat them with 1/2 tablespoon olive oil. Season with salt, pepper and paprika.
Heat 1/2 tablespoon olive oil in a large heavy bottomed sauté pan over high heat. When the pan is hot, sear the medallions on all sides until they are golden. This should take 10 to 12 minutes.
Transfer the medallions to an oven tray with a grate on it and roast for 10 to 12 minutes, or until an internal temperature of 130°F is reached. Let the medallions rest for at least 10 minutes before serving.
While the medallions are cooking, heat 1-1/2 teaspoons olive oil in a sauté pan until very hot. Add the onions and stir constantly until they become softened but still have a slight crunch.
Add the rest of the ingredients and reduce heat to low. Cook the mixture until it thickens to a syrup coating. Serve the medallions with the compote.

Sub-Recipe Directions

Mediterranean Vegetables with Israeli Couscous

In a medium sized pot, toast the couscous with olive oil until lightly golden; add the chicken stock and 1/2 teaspoon salt, then stir. Bring to a boil, reduce to a simmer and cover.
Simmer for 10 to 12 minutes. Pearl couscous cooking times vary widely, so follow the cooking suggestions on the packaging. When tender, fluff the couscous with a fork and keep warm.
Meanwhile, heat the grill to high heat. Leave the bell pepper and the asparagus whole and cut the squash into rings. Toss them with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill them on the grill 3 to 5 minutes per side or to desired doneness.
When cool enough to handle, cut the bell pepper and asparagus into bite sized pieces. Add the couscous and all the grilled vegetables to a medium mixing bowl. Add the cherry tomatoes, herbs, lemon juice/zest and toss well.
Serve the couscous immediately with the pork medallions.

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