Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork tenderloin medallions with stuffing topper. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork Tenderloin Medallions with Stuffing Topper is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pork Tenderloin Medallions with Stuffing Topper is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pork tenderloin medallions with stuffing topper using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork Tenderloin Medallions with Stuffing Topper:

1. Make ready 1/2 tsp thyme, dried
2. Get 1/2 tsp sage, rubbed
3. Prepare 1/4 tsp salt
4. Prepare 1/4 tsp pepper
5. Get 1 lb lean pork tenderloin
6. Make ready 1 tbsp butter, light
7. Get 1/4 cup onion, chopped
8. Take 1/2 cup carrot, thinly sliced (or pre-shredded if you are short on time)
9. Get 1/2 cup broth (1/2 tsp bouillon dissolved in 1/2 cup water)
10. Make ready 1 1/2 cups herb-seasoned stuffing mix

Steps to make Pork Tenderloin Medallions with Stuffing Topper:

1. Combine thyme, sage, salt and pepper.
2. Cut tenderloin into medallions, sprinkle with spice mixture.
3. Heat butter in skillet, add medallions, cook until juices run clear. Transfer to serving platter, keep warm.
4. In the pork juices, saute onions and carrots until tender.
5. Add broth and stuffing, heat thoroughly. Spoon over medallions.

So that is going to wrap it up with this exceptional food pork tenderloin medallions with stuffing topper recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!