Cajun-Crusted Pork Medallions with Velvety White Wine Reduction, Fluffy Mash, and Charred Carrots

Peel 2 lbs of russet potatoes and cut them into 1/2-inch cubes. Peel 4 medium carrots and slice diagonally into 1/2-inch thick pieces. Core and slice 1 large red bell pepper into 1/2-inch strips. Slice 1.5 lbs of raw pork tenderloin into twelve 1-inch thick medallions. Finely mince 3 garlic cloves and chop 2 tbsp of fresh parsley.

Place the cubed potatoes in a medium pot, cover with cold water, add 1 tsp of salt, and bring to a boil over high heat. Cook for 12 to 15 minutes until fork-tender, then drain thoroughly and return them to the warm pot.

While potatoes boil, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced carrots and red bell pepper strips. Cook undisturbed for 3 to 4 minutes to achieve a deep, smoky char on one side, then toss and cook for another 4 minutes until tender-crisp. Season with a pinch of salt and black pepper, transfer to a plate, and cover to keep warm.

Pat the pork medallions dry with paper towels. Rub both sides evenly with 2 tbsp of Cajun seasoning and a pinch of salt. In the same skillet over medium-high heat, add 1 tbsp of olive oil. Sear the medallions for 3 minutes without moving them to develop a deep, caramelized crust. Flip and sear for another 2 to 3 minutes until the internal temperature reaches 145°F. Transfer the pork to a plate and tent loosely with foil to rest.

Lower the skillet heat to medium. Add 1 tbsp of unsalted butter and the minced garlic, stirring constantly for 30 seconds until fragrant. Pour in 1/2 cup of dry white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan. Simmer for 2 minutes until the wine reduces by half.

Stir in 1/2 cup of chicken broth, 1/4 cup of heavy cream, and 1 tbsp of hot sauce. Simmer gently for 3 to 4 minutes until the sauce thickens into a velvety, spoon-coating reduction. Season with salt to taste.

While the sauce finishes, mash the drained potatoes in the pot with 1/2 cup of whole milk, the remaining 3 tbsp of unsalted butter, and salt to taste until light and fluffy.

To serve, spoon a generous portion of fluffy mash onto each plate. Arrange 3 rested pork medallions next to the mash, and place the charred carrots and bell peppers alongside. Spoon the velvety white wine reduction generously over the pork and mash, and garnish with 2 tbsp of chopped fresh parsley.