Commandaria Wine Pork Medallions with Saffron & Thyme

• •1.3 lb Pork tenderloin (trimmed, sliced into 1-inch thick medallions)
• •1 tbsp Olive oil
• •2 tbsp Unsalted butter (divided)
• •1 piece Shallot (small, finely minced)
• •1 tbsp All-purpose flour
• •0.5 cup Cypriot Commandaria wine
• •0.5 cup Chicken broth (or vegetable broth)
• •1 tsp Dried thyme
• •0.5 tsp Dried rosemary (crushed)
• •0.5 tsp Ground cumin
• •10 piece Saffron threads (a generous pinch)
• •to taste Salt
• •to taste Freshly ground black pepper
• •2 tbsp Fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Pat the pork medallions dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

2. 2

   Heat olive oil and 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, add the pork medallions in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side, until golden brown. The pork does not need to be cooked through at this point. Remove the seared pork to a plate and set aside.

3. 3

   Reduce the heat to medium. Add the finely minced shallot to the skillet and sauté for 1-2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.

4. 4

   Sprinkle the all-purpose flour over the shallots and cook, stirring constantly, for 1 minute to create a light roux.

5. 5

   Gradually pour in the Cypriot Commandaria wine and chicken broth, whisking continuously to prevent lumps. Add the dried thyme, crushed rosemary, ground cumin, and saffron threads. Bring the sauce to a gentle simmer, stirring occasionally, and allow it to thicken slightly for 3-5 minutes.

6. 6

   Return the seared pork medallions and any accumulated juices from the plate to the skillet. Reduce the heat to low, cover, and simmer for another 5-7 minutes, or until the pork is cooked through and tender (internal temperature reaches 145°F or 63°C).

7. 7

   Remove the skillet from the heat. Stir in the remaining 1 tablespoon of unsalted butter until melted and incorporated, which will add a beautiful glossy finish and richness to the sauce. Taste and adjust seasoning with salt and pepper if needed.

8. 8

   Serve immediately, garnished with fresh chopped parsley if desired. This dish pairs wonderfully with rice, couscous, or roasted vegetables.

Chef's Tips

• 💡Ensure your pork is patted very dry before searing for the best golden crust. Overcrowding the pan will steam the meat instead of searing it, so cook in batches if needed.
• 💡Commandaria is a naturally sweet wine. If you prefer a less sweet sauce, you can balance it with a tiny splash of red wine vinegar or a squeeze of lemon juice at the end.
• 💡For extra aroma, you can lightly toast the saffron threads in a dry pan for a few seconds before adding them to the sauce, or steep them in a tablespoon of warm water for 5 minutes before adding.