Name: Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1 teaspoon garlic salt; 1 teaspoon dried oregano; 1 teaspoon mustard powder; 1 pork tenderloin, cut into 1-inch medallions (about 8); Kosher salt; 2 tablespoons canola oil; 3 scallions, minced; 2 cloves garlic, minced; 1 cup turnip dice (1/4-inch), tops reserved; 1/2 cup white wine; 1 cup chicken stock; 2 tablespoons unsalted butter; 1/2 teaspoon fresh rosemary, minced; 1/2 cup grated Parmigiano-Reggiano; Chopped fresh chives, for garnish

Directions

Watch how to make this recipe.

Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan

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