Geoffrey cuts his pork loin into equally portioned medallions to reduce cooking time for this simple and savory meal!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3F16DdASubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pan-Seared Pork Tenderloin with Braised Turnips and ParmesanRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 45 minActive: 40 minYield: 4 servingsIngredients1 teaspoon ground cumin1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon mustard powder 1 pork tenderloin, cut into 1-inch medallions (about 8) Kosher salt2 tablespoons canola oil 3 scallions, minced 2 cloves garlic, minced 1 cup turnip dice (1/4-inch), tops reserved 1/2 cup white wine 1 cup chicken stock 2 tablespoons unsalted butter 1/2 teaspoon fresh rosemary, minced 1/2 cup grated Parmigiano-ReggianoChopped fresh chives, for garnish DirectionsCombine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GeoffreyZakarian #TheKitchen #FoodNetwork #PanSearedPorkTenderloinGeoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=eUNO3YjkkPk
