Roasted Pork Medallions with Swiss Chard, Pears, and Leeks Gluten-Free Recipe
Here, juicy pork tenderloin is effortlessly roasted, sliced, and served atop sautéed fruit and greens with a spectacular sweet-and-savory sauce for a delicious gluten free pork dinner.
Roasted Pork Medallions with Swiss Chard, Pears, and Leeks Gluten-Free Recipe
Servings 4
Ingredients
- 1 (1-pound) pork tenderloin, excess fat and thick skin removed
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons gluten-free sweet-hot mustard
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts, halved lengthwise, and sliced crosswise 1/2 inch thick
- 2 Anjou pears, peeled, quartered, cored, and sliced 1/2 inch thick
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 cup gluten-free chicken broth
- 1 bunch Swiss chard, center ribs removed and leaves cut into 2-inch pieces
Instructions
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Preheat the oven to 450°F. Rinse and pat dry the pork, then season all over with 1 teaspoon salt and a few grindings of pepper.
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In a large ovenproof skillet over medium-high heat, warm the olive oil. Add the pork and sear on all sides until browned, 5 to 7 minutes total. Transfer to a plate, let cool slightly, then rub all over with the mustard. Set aside.
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Melt the butter in the skillet over medium heat. Add the leeks, pears, and rosemary and sauté until golden, about 5 minutes. Distribute the mixture evenly in the skillet, season with salt and pepper, top with the pork, and roast in the oven until a meat thermometer inserted into the thickest part registers 140°F to 145°F, 16 to 20 minutes (for the best texture, don’t overcook). Transfer the pork to a plate; tent loosely with foil.
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Using a pot holder, return the skillet of pears and leeks to the stovetop. Add the broth and chard and cook over high heat until the greens are wilted, 1 to 2 minutes. Season to taste with salt and pepper.
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Slice the pork diagonally 1/2 inch thick. Spoon the pears, leeks, and greens onto 4 plates, top with the pork slices, sprinkle with salt, and serve.
Photography Erin Ng
