Balsamic-Shallot Pork Medallions
Rosemary Baby Carrots and Radishes
Ingredients
- 2 lb pork tenderloin
- 1 Tbsp chopped fresh thyme (or use 1 tsp dried)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- ¼ cup finely chopped shallot
- 1 Tbsp ghee
- ¼ cup balsamic vinegar
- 1 Tbsp raw honey
Instructions
- Cut pork crosswise into 1-inch-thick slices. Pound each piece between 2 sheets of plastic wrap to ½-inch thickness. Stir together thyme, salt, and pepper; rub all over pork.
- Cook pork, in batches, in hot oil in a large skillet over medium-high heat 2 minutes per side or until done. Remove from skillet, and keep warm.
- Reduce heat to medium; add shallot and ghee. Cook 4 to 6 minutes or until tender, stirring occasionally.
- Add vinegar and honey; cook until warm and sauce is slightly thickened, stirring constantly. Serve sauce over pork.
Side Dish Ingredients
- 2 lb baby carrots with tops
- 2 (6-oz) pkg radishes, halved
- 3 Tbsp avocado oil
- 1 Tbsp chopped fresh rosemary (or use 1 tsp dried)
- 4 cloves garlic, minced
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 450°F. Cut any large carrots in half lengthwise. Toss together all ingredients on a large rimmed baking sheet.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring occasionally.
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