Pork Medallions with Herbed Spaetzle Emeril
Indulge in the sophisticated flavors of Pork Medallions with Herbed Spaetzle, a dish that showcases tender, perfectly seared pork paired with a buttery herb-infused spaetzle. This recipe, inspired by Emeril, features a rich pan sauce made with white wine, chicken stock, and heavy cream, enhanced by fragrant notes of garlic and shallots. Fresh parsley, thyme, chives, and a sprinkle of Parmesan cheese elevate the spaetzle into a side dish that's both hearty and elegant. With just 50 minutes from prep to plate, this meal is perfect for impressing guests or treating your family to a gourmet dinner. Serve this restaurant-quality dish with a crisp glass of white wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 Shallots, minced
- 2 cloves Garlic, minced
- 0.5 cup White wine
- 0.75 cup Chicken stock
- 0.25 cup Heavy cream
- 2 cups Spaetzle (homemade or store-bought)
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh thyme leaves, chopped
- 2 tbsp Fresh chives, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Trim the pork tenderloin of any excess fat and silver skin, then slice it into 1-inch-thick medallions. Season the medallions with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, sear the pork medallions for 3-4 minutes on each side, or until golden brown and just cooked through. Remove the medallions from the skillet and set aside, keeping them warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallots and garlic, sautéing until fragrant and softened, about 2-3 minutes.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
Stir in the chicken stock and heavy cream, letting the mixture simmer for 5-6 minutes until thickened slightly. Season the sauce with a pinch of salt and pepper to taste.
In a separate skillet, heat the spaetzle over medium heat until warmed through. Toss with parsley, thyme, chives, and Parmesan cheese, stirring until evenly coated.
To serve, plate the herbed spaetzle and top with the pork medallions. Spoon the sauce over the pork and garnish with extra herbs if desired. Enjoy your flavorful creation!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
