Today’s recipe is roasted pork medallions!
Here are the ingredients!
1 (1.83 lb) pork tenderloin (the package contained 2 pieces and I used both)
3 tablespoons of rosemary olive oil
1 tablespoon of onion powder
1 tablespoon of minced garlic
1 tablespoon of herbs de Provence
2 tablespoons of Blackstone Parmesan Ranch seasoning
First, I cut the tenderloin into 1 inch medallions. I placed it all in a medium sized plastic bag and added the oil and all the seasonings and sealed it. I massaged it and made sure the seasoning was covering everything. I placed it in the fridge Thursday afternoon and let it chill until Monday afternoon.
On Monday I set the oven to 400 degrees ad placed all of the pork in a medium sized glass casserole dish, big enough to space out each piece. I baked it for 20 minutes.
For the side!
1 box (16 ounces) of penne rigate
1 tablespoon of salt
1 tablespoon of olive oil
1 tablespoon of butter
First, I filled a large pot with water and added in the salt and olive oil, covered the pot, set the heat to high and once it boiled, I added in the pasta and coked it for 13 minutes. Once it was done, I drained it and tossed it in a large bowl and added in the butter and gave it a stir to coat and served it with the pork medallions.