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Pork Medallions with Belgian Endive

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
Belgian endive, available year-round, turns supple and tender when braised. The tapered shapes and the barely sweet orange-maple sauce give this dish elegance.


  • 1 pound whole pork tenderloin
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 thyme sprig
  • 2 tablespoons butter
  • 6 heads Belgian endive, halved
  • 1/2 cup orange juice
  • 1 tablespoon maple syrup
  • 1/2 cup heavy cream
  • 2 tablespoons chopped flat-leaf parsley

Nutrition Information

  • calories 380
  • caloriesfromfat 62 %
  • protein 25 g
  • fat 26 g
  • satfat 12 g
  • carbohydrate 11 g
  • fiber 2.6 g
  • sodium 116 mg
  • cholesterol 130 mg

How to Make It

  1. Remove filmlike silverskin from surface of tenderloin. Cut tenderloin crosswise into 12 medallions, each about 1 in. thick. Season with salt and pepper.

  2. Set a large plate next to the stove. Heat oil in a very large pan (not nonstick) over medium-high heat. Add garlic and thyme; cook, stirring constantly, until garlic is browned all over, about 1 minute. Transfer to plate. Add pork and cook until well browned underneath, about 3 minutes. Turn over and cook until barely pink in the center, 1 1/2 to 2 minutes. Transfer to plate of garlic and thyme.

  3. Put butter in pan and let melt. Add endive, cut sides down, and cook until browned underneath, 1 1/2 to 2 minutes. Turn over and cook 1 minute more. Transfer to plate of pork.

  4. Add orange juice and maple syrup to pan and cook, scraping up browned bits, until liquid is reduced by half, about 2 minutes. Add heavy cream and boil, stirring, until thickened and reduced by half, 2 to 3 minutes.

  5. Return garlic, thyme, pork, endive, and any accumulated juices to pan and heat, gently stirring, until everything is warmed through, about 1 minute. Sauce should be reduced enough to thickly coat the back of a spoon and yield about 1/2 cup.

  6. Divide pork and endive among 4 plates. Spoon on sauce; garnish with parsley.