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    Herb-Infused Pork Medallions with Caramelized Parsnips

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A delicious dish featuring tender pork medallions infused with fresh herbs and served with caramelized parsnips and seasoned egg noodles.

    Ingredients for Herb-Infused Pork Medallions with Caramelized Parsnips

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Parsnips, peeled and cut into ½-inch pieces

    0 oz

    Substitute chevron-down

    Shallots, minced

    0 oz

    Substitute chevron-down

    Fresh Thyme, minced

    teaspoons

    Substitute chevron-down

    Fresh Thyme, minced

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Pepper

    to taste

    Substitute chevron-down

    Wide Egg Noodles

    0 oz

    Substitute chevron-down

    Pork Tenderloin, cut crosswise into ½-inch thick rounds

    0 oz

    Substitute chevron-down

    All Purpose Flour

    for dredging

    Substitute chevron-down

    Low-Sodium Chicken Broth

    0.25 fluid ounces

    Substitute chevron-down

    Dry Vermouth

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Herb-Infused Pork Medallions with Caramelized Parsnips

    1. Sauté Parsnips and Shallots

    Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the parsnips, shallots, 2 teaspoons of thyme, a pinch of salt, and freshly ground pepper. Sauté the mixture for about 6 minutes, stirring occasionally until the parsnips are caramelized and tender with beautifully browned edges.

    2. Cook Egg Noodles

    While the parsnips are cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook them until they are tender, about 7 minutes. Drain the noodles and then toss them with 1 tablespoon of olive oil, 1.5 tablespoons of thyme, a little salt, and pepper to taste.

    3. Cook Pork Medallions

    Season the pork medallions with salt and pepper, and lightly dredge them in flour. In the same frying pan used for the parsnips, heat the remaining tablespoon of olive oil over medium-high heat. Add the pork medallions and cook them for about 5 minutes, turning once, until they are just lightly browned and cooked through.

    4. Prepare Sauce

    Add the chicken broth and dry vermouth to the pan, scraping up any browned bits from the bottom. Return the parsnip mixture to the pan, along with the cooked pork and the remaining thyme. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

    5. Plate and Serve

    Plate the dish by arranging the noodles on two plates, then topping them with the pork medallions and the caramelized parsnip mixture. Drizzle the sauce over everything, ensuring an even distribution of flavors. Adjust the seasoning if needed before serving.


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