Saltine-Crusted Pork Tenderloin with Herb Butter, White Bean-Corn Skillet and Sweet Onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and cut it into 1-inch medallions. Season with 1/2 teaspoon kosher salt and half of the black pepper.

2. 2

   Place the all-purpose flour on one plate. Put the beaten egg on a second plate. On a third plate, combine the crushed saltine crackers with the smoked paprika and the remaining black pepper.

3. 3

   Coat each pork medallion in flour, then egg, and finally the cracker mixture, pressing so the crust adheres well.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the vegetable oil and 1 tablespoon of butter. Brown the pork for 2 minutes per side, working in batches if needed, until the crust is well browned.

5. 5

   Transfer the skillet to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, until the center of the pork reaches 63 °C / 145 °F. Remove the pork and let it rest for 5 minutes.

6. 6

   While the pork rests, melt 1 tablespoon of butter in another large skillet over medium heat. Add the sweet onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

7. 7

   Add the corn and sauté for 3 minutes. Add the white beans, chicken broth, apple cider vinegar, Dijon mustard, and the remaining kosher salt. Cook for 5 to 6 minutes, stirring, until the liquid reduces slightly.

8. 8

   In a small bowl, mix the remaining tablespoon of butter with the fresh thyme, fresh parsley, and half of the chives.

9. 9

   Spread the herb butter over the hot pork so it melts. Serve the medallions over the white bean and corn skillet, and finish with the remaining chives on top.