Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂
However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare.
Besides the obvious health risk, medium or rare-cooked pork has a horrible texture. But then, maybe that’s just old-fashioned me ?
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Bon Appétit ! Life is Good !
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(The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest).
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Click here for more Pork on ChefsOpinion
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Click here for Tomato Sauce Recipe on ChefsOpinion
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top the potatoes with the medallions

add 2 tblsp of tomato sauce to each medallion, top with the sautéed veggies

Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut the head and the tip off of 2 ea porktenderloin. (Reserve the heads and tips for another dish), flatten the remaining 4 pieces into madaillons

: mix 1/2 cup shredded parmesan and 1/4 cup of corn starch, season with cayenne pepper and granulated garlic to taste

: dip and press both sides of the medaillons into the mixture

: saute the medaillons together with 16 ea small, blanched potatoes in EVO until the pork is cooked to your liking and the potatoes are golden and crisp

: plate the potatoes on a serving dish, reserve the pork on a warm plate

: saute 1/4 red/green/ and red pepper julienne together with 1/2 medium sliced onion and 6 ea small crimini in 1 tblsp EVO, season with kosher salt and cayenne pepper to taste