November 15, 2010

Pork Medallion Medley

Frequently, I have found myself saying after a meal, "Honey, do you think I should blog about this?" Of course Honey always replies with, "Of course, it was delicious!" (He's so smart.) This time, however, I decided to write while I'm cooking. This is how much faith I have in what I'm making tonight. It has a little something for the vegetarian and carnivore in us all.

What you'll need:
  • 1 pork tenderloin, cut crosswise into 8 pieces (about 3/4 - pound)
  • 1/2 teaspoon of salt, divided
  • 1/2 teaspoon of fresh ground black pepper, divided
  • 1 tablespoon of olive oil, divided
  • 1 small shallot, minced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 8 cups mixed salad greens 
  • 2 ripe red pears, thinly sliced
  • 1/2 cup dried cherries
  • 1/4 cup chopped, toasted hazelnuts
  • 1/2 cup crumbled goat cheese  (about 2 oz)
1. Sprinkle pork medallions with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. 
2. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
3. Place pork gently in pan; cook for 2 1/2 minutes on each side or until pork is done. (160 degrees for medium)
4. Remove pork from pan and keep warm. 
5. To make dressing, combine remaining salt and pepper, remaining 2 teaspoons of olive oil, shallot, vinegar, and honey. Whisk until thoroughly combined. 
6. Toss greens, cherries, hazelnuts, pears, and goat cheese gently with dressing.
7. Divide greens evenly into 4 portions. Top each with two pork medallions and serve. 

Tips, Tricks, and Mishaps: 
  • I am a fan of more than salt and pepper when seasoning pork. (Or anything for that matter, let's not kid ourselves.) For this recipe I used a Napa Valley Poultry Seasoning my parents brought back from well... Napa to season the medallions. I realize not everyone is spoiled at the ripe old age of 27 and receives presents from Napa Valley, so I checked to see what exactly was in this to share. I kid you not the first ingredient: spices. Whoa, thank you for being so specific. Regardless, this is where I must suggest you find a spice you like for every meat and use it as your fail safe when it is recommended that salt and pepper are enough on their own. 
  • I can't even pretend that I didn't use more than 1 teaspoon of oil in my pan. I used enough to ensure that once hot, every part of the bottom of my pan had a nice oil rinse. This does not mean I fried my medallions! In order to get the golden brown crust I was looking for I needed to make sure they each got a little of the good stuff.
  • I did not use an entire scallion in the salad dressing. I actually used very little that was minced practically to mush. I'm not one to eat raw onion flavored anything so the small amount I did use was perfect for me.If you like raw onion flavor, then by all means shallot it up!
  • As I last minute shopped for this meal, I used apples rather than pears because clearly finding a ripe pear at the store isn't feasible. I felt apples were just as delicious but I'm rather biased seeing as though I made the meal.
I have to say this salad dressing is the perfect pairing for almost any salad. It's tangy, sweet, and light all at once. It's perfect in combination with this salad and I would highly recommend it for any brunch type setting. Actually this salad in itself would be a perfect brunch salad with the pork omitted! (Oh look, two ideas in one entry! You are welcome!) There are only 364 calories per serving, (or 8 Weight Watchers points for those who love that bandwagon,) it's the perfect easy and light meal!

Happy Medallion Munching!

No comments:

Post a Comment