March Recipe of the Month

Toss charred tomatoes, garlic and scallions for a quick sauce

with seared pork tenderloin!
Pork Tenderloin Medallions with Sun-Dried Tomato Sauce 

8 cloves unpeeled garlic
3 medium roma tomatoes, cored and cut in half
1 bunch scallions, trimmed
¼ cup plus 3 T. THE OLIVE MILL SUN-DRIED TOMATO OIL
Salt and pepper
1 pork tenderloin, trimmed (about 1 ½ pounds)
3 T. THE OLIVE MILL BLACK CURRANT BALSAMIC
1/2 t. Worcestershire sauce
Crusty bread, toasted for serving

Position an oven rack 5-6” from heat source and preheat the broiler. Line a rimmed baking sheet with foil. Toss the garlic, tomatoes and scallions on the baking sheet with 2 T. of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10-12 minutes. Set aside to cool.  Slice the pork tenderloin into ½” medallions and sprinkle all over with 1/2 t. salt and ¼ t. pepper.  Heat 2 T. oil in a large skillet over medium high heat until very hot. Put the pork medallions in the skillet and cook until well browned, about 6 – 7 minutes per side until desired doneness. Remove pork from skillet and set aside to rest. While the pork rests, squeeze the garlic cloves from their skins and chop them  with the scallions and tomatoes to make a chunky relish. Transfer the vegetables and all their juices to the skillet and stir in the balsamic, Worcestershire sauce and remaining oil. Cook for 2 – 3 minutes, add pork and cook a minute or two more to heat pork.  Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.