Pork Medallions with Fresh Mozzarella
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Pork Medallions with Fresh Mozzarella
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 453453 cal |
| pro | 47 g47g pro |
| total fat | 24 g24g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 132 mg132mg chol |
| sodium | 359 mg359mg sodium |
| potassium | 614 mg614mg potassium |
| % RDI: | - |
| calcium | 3333 calcium |
| iron | 1515 iron |
| vit A | 1313 vit A |
| vit C | 1212 vit C |
| folate | 1010 folate |
A quick sear and braise is all that's needed to turn pork tenderloin into an elegant dish. The fresh cheese simply melts over the pork to finish the dish.
Ingredients
-
1 large pork tenderloin (about 1-1/3 lb/600 g)
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 pkg (about 250 g) fresh Canadian Mozzarella cheese
2 tbsp olive oil
3 cloves garlic, smashed
1/2 tsp fennel seeds
1/4 tsp hot pepper flakes
1/2 cup dry white wine
2 tomatoes, peeled, seeded and chopped
12 fresh basil leaves, torn in pieces
Preparation
Trim off silverskin (connective tissue) and surface fat from pork; cut crosswise into 8 medallions. Mix together flour, half of the salt and the pepper; press medallions into flour mixture to coat all over. Cut cheese into 8 equal slices.
In large skillet, heat oil over medium heat; cook garlic until golden; remove from pan and discard. Increase heat to medium-high. Add fennel seeds and hot pepper flakes; fry for 20 seconds.
Add pork; cook, turning twice, until golden, about 3 minutes. Add wine; cook, turning pork once, until reduced to about 1 tbsp.
Stir in tomatoes and remaining salt. Reduce heat to medium; cover and cook, turning pork once, until just a hint of pink remains inside pork, 3 to 4 minutes.
Stir in basil; turn pork and reduce heat to low. Place 1 slice cheese on each medallion; cover and cook until melted, 4 to 5 minutes.
Makes 4 servings.
In large skillet, heat oil over medium heat; cook garlic until golden; remove from pan and discard. Increase heat to medium-high. Add fennel seeds and hot pepper flakes; fry for 20 seconds.
Add pork; cook, turning twice, until golden, about 3 minutes. Add wine; cook, turning pork once, until reduced to about 1 tbsp.
Stir in tomatoes and remaining salt. Reduce heat to medium; cover and cook, turning pork once, until just a hint of pink remains inside pork, 3 to 4 minutes.
Stir in basil; turn pork and reduce heat to low. Place 1 slice cheese on each medallion; cover and cook until melted, 4 to 5 minutes.
Makes 4 servings.
- Keywords : Main Course; Skillet; Cheese; Pork; 500 calories;
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