Roasted Pork Medallions!

The first recipe of 2022 is.....roasted pork medallions in a dairy free sauce!

Here are the ingredients!

• 1 pork tenderloin ( 1 pound) cut into 1 inch thick medallions

• 2 tablespoons of Dak’s Everything Seasoning

• 1 (8 ounce) container of Dayia Chive and Onion dairy free spread

• 1 tablespoon of McCormick garlic salt

• 1 cup of fresh pesto

• 1 cup of the original nutpods (use real milk)

• 5 cloves of garlic- peeled and chopped finely

• 5 cups of water- for the brine

• 1/4 cup of salt- for the brine

This meal is so easy and quick to make! First, I placed the tenderloin and the Dayia spread in the fridge this morning since both were in the freezer. I removed the plastic the pork was wrapped in and placed it in a large bowl.

I added in the water and salt for the brine and then covered it up and let it thaw on the counter about 3 hours for it to soak in the brine. While this was thawing, I went ahead and peeled all of the garlic and used my garlic zoomer to chop it up small. I placed it all in a tiny glass bowl and sealed it until it was time to cook.

Once they both completely thawed, I melted the spread and pesto in the microwave in a microwave safe bowls at 30 second intervals to make it into as sauce. This only took about 3 times. When they were both thawed, I mixed them in a small bowl to make a sauce and then covered it and placed it back in the fridge until it was time to cook.

I placed the pork tenderloin on a medium sized cutting board and slide it into 1 inch thick medallions. I got about 6 pieces. I placed them all in a small metal baking dish and sprinkled the Dak’s seasoning and salt all over them. I placed the chopped garlic around them and poured the melted spread and pesto on the top of the pork. I gently poured in the nutpods around the pork to help make the sauce.

I baked them at 450 degrees for 20 minutes and then let them stand for about 10 minutes before serving. I did not make a side for this.

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