Creamy Sun-Dried Tomato Pork Medallion Skillet

This Creamy Sun-Dried Tomato Pork Medallion Skillet starts with pork tenderloin marinated in Sun-Dried Tomato Barrel Aged Balsamic, Wild Rosemary Infused Olive Oil, and Rosemary Infused Sea Salt. Seared to golden perfection, then simmered in a creamy sauce with white wine, tomatoes, Dijon, and Wild Garlic Dried Herb Blend. It’s a one-skillet wonder packed with bold, savory flavor and perfect for weeknight dinners or special occasions.

Ingredients:

1 Pork Tenderloin

2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic

3 Tbsp Wild Rosemary Infused Olive Oil, divided

1 tsp Rosemary Infused Sea Salt

1 cup Flour

1 Large Yellow Onion, julienned

1 cup Dry White Wine

2 Tomatoes, diced

2 tsp Dijon Mustard

½ cup Heavy Cream

3 Tbsp Wild Garlic Dried Herb Blend

Chopped Parsley, to finish

Instructions

1. Season the ribeye steaks generously with 2 tbsp Butcher’s Spice Blend.

2. Heat a cast-iron skillet over medium-high heat. Add 1 tbsp Caramelized Garlic Infused Olive Oil.

3. Sear steaks for 3–4 minutes per side per 1 inch of thickness for medium-rare. Remove from heat and let rest for 10 minutes before slicing.

4. Meanwhile, in a bowl, combine diced tomatoes, cubed mozzarella, 2 Tbsp Caramelized Garlic Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, ¼ tsp Butcher’s Spice Blend, and fresh basil. Toss gently to combine.

5. Slice the steak into strips and arrange on a plate. Top with the caprese salad and garnish with additional fresh basil. Enjoy!