Buttermilk makes a great marinade, keeping meat moist and tender. The addition of the herbs to the marinade makes this Buttermilk Herb Marinated Pork Medallions pop with flavor, and the kiss of apple cider adds just the right touch of sweetness!
Buttermilk Herb Marinated Pork Medallions
- 1 Pork Tenderloin, cut into individual medallions
- 1 c. Buttermilk
- 1 Bunch Fresh Sage, Rosemary, and Thyme
- 4 Cloves Garlic, Peeled
- 3 Tbsp. Apple Cider (or juice)
Wash and pat dry the pork medallions.
Place the medallions in a large baking dish and pour the buttermilk over the pork. Set the baking dish on the counter for about one hour. (The buttermilk breaks down the fibers of the meat, making the pork ready to soak up the fresh herbs.) Preheat the oven to 350 degrees.
Place the fresh herbs and garlic in a food processor and pulse until the herbs have been pulverized. Add the apple cider and pulse 4-5 seconds more. Drain most of the buttermilk from the pork, retaining a thin layer of buttermilk on the bottom of the pan (do not wash the buttermilk off the medallions).
Spoon the herb mixture evenly over each of the medallions, spreading the herbs to cover the top of each pork medallion. Let the pork sit another 10 minutes, until the oven is fully heated. Place the baking pan in the oven and bake approximately 45-50 minutes, until brown. If the medallions start to dry out while baking, brush with a touch more apple cider. Remove the pork from the oven and let set about five minutes before serving.