Pork Tenderloin with Braised Turnips
I really enjoy watching the Food Network and one of my favorite shows is The Kitchen. Geoffrey Zakarian is one of the hosts and I love just about every dish he makes, as well as his special cocktails. This is one that he made awhile back on the show.
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 diced (1/4-inch), tops reserved (I couldn’t find
turnips with tops. So, I just skipped
the step below in the directions where it addresses what to do with the tops)
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:
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 sauté 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.
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