Pork Medallions and Sweet Onion Peppercorn Gravy with Garlic Butter Green Beans and Mushrooms
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Pork
Pat pork medallions dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan. Cook until lightly browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner. Transfer pork to a plate. Rest, 3 minutes. Wipe pan clean and reserve.
While pork cooks, cook vegetables.
Cook the Green Beans
Cut mushrooms into ¼" slices.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add green beans, mushrooms, garlic salt, and 1 Tbsp. water. Stir to combine. Cover, and cook undisturbed until green beans are tender (stirring once halfway through), 7-9 minutes.
If green beans need more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.
Uncover, and stir in a pinch of salt and pepper. Remove from burner and stir in garlic herb butter. Cover and set aside.
Make the Gravy
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.
Add flour to hot pan and stir until a batter-like consistency forms.
Add ½ cup water, demi-glace, coarse black pepper, onion jam, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, stir often until mixture begins to thicken, 1-2 minutes.
If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with gravy and chives. Bon appétit!
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