Tuscan Sunset Braised Pork Medallions with Golden Cauliflower Risotto & Zesty Herb Gremolata

Ingredients

• 1 lb Pork Tenderloin
• 1 tbsp Olive Oil
• 0.5 small Onion
• 1 Celery Stalk
• 2 Garlic Cloves
• 0.25 cup Dry Red Wine
• 14.5 oz Diced Tomatoes
• 0.5 cup Low-Sodium Chicken Broth
• 2 halves Sun-Dried Tomatoes
• 5 Kalamata Olives
• 1 sprig Fresh Rosemary
• 2 sprigs Fresh Thyme
• 0.5 tsp Dried Oregano
• 1 Bay Leaf
• to taste Salt
• to taste Freshly Ground Black Pepper
• 1 small head Cauliflower
• 1 tsp Olive Oil
• 1 Garlic Clove
• 0.5 cup Low-Sodium Chicken Broth
• 2 tbsp Full-Fat Cream Cheese
• 2 tbsp Parmesan Cheese
• 1 tsp Nutritional Yeast
• 0.25 cup Fresh Parsley
• 1 tsp Lemon Zest
• 1 small Garlic Clove

Instructions

1. Pat the pork medallions dry with paper towels and season lightly with salt and freshly ground black pepper.
2. Heat 1 tablespoon of olive oil in a Dutch oven or large oven-safe skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side until beautifully browned. Remove the pork and set aside.
3. Reduce heat to medium. Add the diced onion and celery to the same pan. Sauté for 5-7 minutes until softened. Add the 2 minced garlic cloves and cook for 1 minute more until fragrant.
4. Pour in the dry red wine (if using), scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. If not using wine, skip this step and proceed to add broth in step 5.
5. Stir in the diced tomatoes, 0.5 cup low-sodium chicken broth, chopped sun-dried tomatoes, halved Kalamata olives, rosemary, thyme, oregano, and bay leaf. Bring the sauce to a gentle simmer.
6. Return the seared pork medallions to the sauce. Ensure they are mostly submerged. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the pork is tender and cooked through.
7. While the pork braises, prepare the Golden Cauliflower Risotto: Heat 1 teaspoon of olive oil in a separate medium saucepan over medium heat. Add the minced garlic clove and cook for 30 seconds until fragrant. Add the riced cauliflower and sauté for 3-4 minutes.
8. Pour in the warmed 0.5 cup low-sodium chicken broth, cover the saucepan, and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp. Stir in the softened cream cheese, grated Parmesan cheese, and nutritional yeast (if using). Season with salt and pepper to taste. Keep warm.
9. Prepare the Zesty Herb Gremolata: In a small bowl, combine the finely chopped fresh parsley, lemon zest, and the small minced garlic clove.
10. Once the pork is done, remove the rosemary, thyme sprigs, and bay leaf from the braise. Ladle a generous serving of the Golden Cauliflower Risotto onto each plate. Top with the tender braised pork medallions and a generous spoonful of the rich Tuscan sauce. Finish each serving with a sprinkle of the fresh Zesty Herb Gremolata.

Nutrition (per serving)