Pork Medallions with Roasted Red Pepper Almond Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a tray, rub them with 1 teaspoon of the olive oil, and roast for 18 to 22 minutes, turning once, until the skin is blistered and the flesh is tender.

2. 2

   Transfer the roasted peppers to a bowl and cover for 10 minutes. Then peel them, remove the seeds and stems, and slice into strips.

3. 3

   Meanwhile, season the pork tenderloin medallions on both sides with the salt, black pepper, and 1 teaspoon of the smoked paprika.

4. 4

   Heat a large skillet over medium-high heat with 1 tablespoon of the olive oil. Sear the pork medallions for 2 to 3 minutes per side until nicely browned. Transfer them to a plate.

5. 5

   In the same skillet, reduce to medium heat and add the yellow onion. Cook for 4 minutes until softened. Add the garlic, fresh thyme, and the remaining teaspoon of smoked paprika, and cook for 30 seconds.

6. 6

   Pour in the white wine and scrape the bottom of the skillet to release the browned bits. Let it reduce for 2 minutes. Add the chicken broth, roasted red pepper strips, and toasted sliced almonds. Cook for 3 minutes.

7. 7

   Transfer the sauce mixture to a blender or use an immersion blender. Blend with the heavy cream and sherry vinegar until smooth.

8. 8

   Return the sauce to the skillet over medium-low heat. Stir in the butter until melted. Adjust with salt and black pepper if needed.

9. 9

   Return the pork medallions and any collected juices to the skillet. Cook for 4 to 6 minutes, spooning the sauce over them, until the center of the pork reaches 63 °C / 145 °F.

10. 10

    Turn off the heat and let the pork rest for 3 minutes in the skillet. Serve the medallions covered with the roasted red pepper almond sauce and finish with chopped fresh parsley.