MEAT Medallions with Herb-Roasted Potatoes

meat Medallions with Herb-Roasted Potatoes is a savory and comforting dish featuring tender, seared pork rounds paired with golden, crispy baby potatoes tossed in fragrant herbs. It is a balanced and satisfying meal suitable for family dinners or elegant occasions.

• Pork tenderloin, sliced into medallions
• Baby potatoes
• Olive oil
• Garlic cloves
• Fresh rosemary and thyme
• Salt and pepper
• Unsalted butter
• Chopped parsley for garnish

Directions

1. Preheat oven to 400°F (200°C).
2. Season pork medallions with salt, pepper, and olive oil.
3. Toss baby potatoes in olive oil, minced garlic, rosemary, and thyme.
4. In an oven-safe skillet, sear pork medallions for 2–3 minutes per side.
5. Remove pork and sauté potatoes until slightly browned.
6. Return pork to skillet and bake for 20–25 minutes until fully cooked.
7. Top with herb butter and garnish with parsley before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Use sweet potatoes instead of baby potatoes
• Add a white wine reduction for a richer sauce
• Substitute pork with chicken breast medallions

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in a skillet with a splash of broth.

FAQs

What cut of pork is best for medallions?

Pork tenderloin is the most suitable due to its tenderness.

Can I prepare this ahead of time?

Yes, you can pre-sear the meat and roast everything together just before serving.

Can I use dried herbs?

Dried herbs are fine, but fresh ones will yield better flavor.

What sides go well with this?

Steamed vegetables or a crisp green salad pair nicely.

Can I freeze this dish?

It is best eaten fresh, but can be frozen for up to 2 months.

Is this meal gluten-free?

Yes, it is naturally gluten-free.

Can I use russet potatoes?

Yes, but cut them into small cubes for even cooking.

Should the pork be marinated?

Marinating is optional but adds more flavor.

How do I know when the pork is done?

It should reach an internal temperature of 145°F (63°C).

Can I cook everything on the stovetop?

Yes, but the oven finish provides better texture and flavor.

Conclusion

Pork medallions with herb-roasted potatoes offer a comforting and flavorful meal that’s simple enough for a weeknight yet elegant enough for guests. With minimal ingredients and maximum taste, it’s a recipe worth repeating.

Pork Medallions with Herb-Roasted Potatoes

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Tender pork medallions seared and served with crispy herb-roasted potatoes for a hearty and flavorful meal.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting, Searing
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 lb pork tenderloin, sliced into 1-inch medallions
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1.5 lbs baby potatoes, halved
• 2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, thyme, rosemary, salt, and pepper.
3. Spread the potatoes on a baking sheet and roast for 25-30 minutes, turning once halfway through, until golden and crispy.
4. Season pork medallions with salt and pepper.
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
6. Sear the pork medallions for 3-4 minutes per side, or until browned and cooked through.
7. Serve pork medallions alongside the herb-roasted potatoes, garnished with chopped parsley if desired.

Notes

• For extra flavor, marinate the pork in herbs and olive oil for 1 hour before cooking.
• You can substitute baby potatoes with Yukon gold or red potatoes.
• Use fresh herbs if available for enhanced flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 340mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 95mg