Pan Seared Pork Tenderloin with Braised Turnips and Parmesan
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1 pork tenderloin, cut into 1-inch medallions (about 8)
- Kosher salt
- 2 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-Reggiano
- Chopped fresh chives, for garnish
Instructions
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