Recipe: Yummy Roasted porkloin and corn medallions

Roasted porkloin and corn medallions. This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two.

Toss the corn medallions with the olive oil or butter and a pinch each of the salt and pepper. Reserve the oil/butter remaining in the bowl. Thread corn onto the provided skewers. You can cook Roasted porkloin and corn medallions using 6 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Roasted porkloin and corn medallions

1. Prepare 1 of pork loin roast.
2. You need 1 of lemon.
3. You need of fresh parsley.
4. Prepare of corn on cob separated into pieces that look like wheels.
5. Prepare half of stick butter.
6. It's of Dutch oven.

Hang the skewers onto the roasting rack as instructed (page TK). Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Make the glaze: Put garlic and rosemary in a small bowl.

Roasted porkloin and corn medallions instructions

1. Place all ingrients in pan cover with lid bake on 350 for boit 90 minutes add lol butter and a smidge of water towards the middle of process to keep from drying out and flip ur corn cover and finish cookin.

Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Roasted pork loin is an ideal dinner choice, as it is easy to make and often requires just a few simple ingredients.

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