Caramelized Pork Medallions with Vanilla Bean, Pearl Onions & Braised Tuscan Kale
The lightly scented pork is beautiful with the glistening caramelized onions. If you're not in the mood for kale, skip it and go with sautéed spinach or simple mashed potatoes.
Serves 4-6Print this recipe
2 pork tenderloins, about 1 pound each
1 teaspoon vanilla bean paste
Freshly ground black pepper
Extra virgin olive oil
20 pearl onions, peeled and trimmed
1/2 cup dry red wine
2 cups rich chicken stock
1 tablespoon finely chopped flat-leaf parsley
Braised Tuscan Kale
1. Trim fat and sinew from the pork tenderloins with a sharp knife.
2. Place the vanilla bean paste in a large non-reactive bowl or baking dish. Add 1 tablespoon kosher salt, a few grinds of fresh black pepper and 2 tablespoons of olive oil. Whisk together.
3. Add the pork tenderloins to the marinade and rub it evenly all over the meat. Cover the bowl with plastic wrap and marinate overnight in the refrigerator. Remove from the refrigerator and let the tenderloins sit at room temperature for 30 minutes before cooking.
4. Heat a grill to medium high heat or, alternatively, you can use a grill pan over medium high heat. Grill the tenderloin for 15 to 20 minutes, turning every 5 minutes so that all sides are equally cooked. Remove to a plate to rest before slicing.
5. Cook the onions while the pork is grilling. Heat a 10-inch sauté pan over medium high heat. Add 2 tablespoons of butter to the pan. When the butter starts to brown add the pearl onions. Cook the onions until they are golden brown on all sides, about 7 to 10 minutes, season with salt and pepper.
6. Add the wine to the pan and reduce until almost dry. Add the stock and reduce by two thirds until the stock is thickened slightly and the onions are shiny. Season to taste with salt and pepper and reserve.
7. Place the kale in the bottom of a serving plate. Slice the pork 1 inch thick on the diagonal and arrange over the kale. Spoon the caramelized onions and the thickened juices over the top. Serve immediately.