Makes 2 servings. Difficulty
Two 2" thick pork medallions Salt and freshly ground black pepper 2 teaspoons olive oil 1/2 Tablespoon minced garlic 1/2 cup dry red wine 1 teaspoon fresh thyme, chopped 1 Tablespoon tomato paste 1/4 cup gf chicken stock 1/4 cup water 2 Tablespoons orange juice
Preheat oven to 400°F.
Season pork medallions generously with salt and freshly ground black pepper.
In an oven-safe skillet, heat olive oil over medium-high heat. Add medallions and cook for 4 minutes per side.
Transfer skillet to oven and roast for 10 minutes or until internal temperature of pork reaches 150°F. Transfer pork to a plate and tent with foil to keep warm.
Place skillet over medium-high heat and add garlic. Sauté for 30 seconds. Add wine and deglaze pan by scraping up browned bits on bottom. Let wine reduce by half. Add thyme, tomato paste, chicken broth, water and orange juice. Simmer, stirring to blend, until sauce is slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place pork medallions on dinner plates and top with sauce. Garnish with a thyme sprig if desired.