Brown Sugar and Pecan-Crusted Pork Tenderloin Medallions

with sunchokes and carrots

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Put a Southern dandy of a twist on pork night with this tenderloin crusted with a sweet-savory mix of brown sugar and pecans. The sherry-infused demi-glace is a perfect accompaniment to the pork, as is the mixture of roasted carrots, sun-dried tomatoes, and a chef's favorite--sunchokes. These little tubers add great crunch and a delicate artichoke flavor for a dish that's supremely satisfying, but sneakily healthy.

In Your Box (serves 2)

  • Info
    1 fl. oz. Liquid Egg
  • Info
    1 oz. Pecan Halves
  • 8 oz. Carrots
  • 6 oz. Sunchokes
  • 1 oz. Light Brown Sugar
  • ¼ tsp. Red Pepper Flakes
  • ½ oz. Julienned Sun-Dried Tomatoes
  • 1 Pork Tenderloin
  • 2 fl. oz. Sherry
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace
  • Nutrition (per serving)

  • Calories
    564
  • Carbohydrates
    32g
  • Fat
    24g
  • Protein
    48g
  • Sodium
    304mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Chop pecan halves into small pebble-sized pieces. Peel, trim, and cut carrots into ¼" diagonal slices. Cut sunchokes into ½" dice. Mix liquid egg and brown sugar in a small bowl.

  • Step 2 - Roast the Carrots and Sunchokes
    2

    Roast the Carrots and Sunchokes

    Add carrots and sunchokes to prepared baking sheet. Toss with 2 tsp. olive oil and season with ½ tsp. salt, ¼ tsp. pepper, and half the red pepper flakes (to taste - red pepper flakes are spicy!). Roast on lower rack of oven 18-20 minutes, or until tender and lightly caramelized. Remove from oven and toss with sun-dried tomatoes.

  • Step 3 - Cut and Sear the Pork Medallions
    3

    Cut and Sear the Pork Medallions

    While vegetables roast, rinse pork tenderloin and pat dry. On a separate cutting board, cut pork tenderloin into 1" thick medallions. Season each piece with a pinch of salt and pepper. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add medallions to hot pan and sear 4-5 minutes, or until well-browned. Flip medallions and remove pan from heat (medallions will finish cooking later).

  • Step 4 - Crust and Bake Medallions
    4

    Crust and Bake Medallions

    Spread egg-brown sugar mixture on top of pork medallions and sprinkle with pecans. Place pan on upper oven rack and finish cooking 6-8 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Using an oven mitt or dry dish towel, remove pan from oven and remove medallions to a plate.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Place pan in which pork was cooked over medium-high heat (no need to wipe clean). Place a towel over handle as a reminder that it's still hot from oven. Add sherry wine and bring to a simmer. Reduce by half, about 2 minutes of simmering, and add demi-glace. Simmer 30 seconds, or until demi-glace is fully incorporated. Season with remaining red pepper flakes (to taste) and a pinch of salt.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of carrot-sunchoke hash on plate. Serve crusted medallions in front along with pan sauce.