Wednesday, September 16, 2009

Chef Chuck's Pork Medallions

Medaglioni di Maiale

Tender breaded pork medallions, sweet basil, garden tomatoes and soft mozzarella all together is a symphony. The tenderloin is a lean cut so the juice from the yellow cherry tomatoes and the smooth mozzarella gives moisture to the medallions.

Pork Medallions
1 small pork tenderloin
4 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons flour
1 egg, beaten with salt and pepper
1/2 cup breadcrumbs, panko
cherry tomatoes, sliced thin
fresh basil leaves
mozzarella cheese, sliced thin
salt and pepper to taste

Bring pork to room temperature this takes about half an hour, cut pork in 3/4 inch slices. Lightly dip in flour, egg and then breadcrumbs. Heat olive oil and saute garlic for 1 minute, discard garlic. Brown pork 3 minutes on each side place on a broiler pan. Top with a slice of tomato a basil leave and a slice of mozzarella. Broil on top rack till cheese melts, about 2 minutes. Salt when warm and serve. Makes 8 medallions.


  1. What a lovely pork meal!! I so digg it!


  2. Hi Sophie, I am glad you dig!!!
    Thank You.... :)

  3. Chuck, now this is a little bit of heaven on a plate. Brava

  4. Hi Dawn, Heaven it was!! Thanks so much :)

  5. I love this Chuck! Looks so elegant, but easily prepared. I bet it was delicious!

  6. Hello YankeeSoaper, This dish is very simple to put together! Yumm..... Thank You :)

  7. Sounds juicy... The way it should be! I'm going nuts here because most Italians want their meat dry and dead. No juice for me, lately :-\

  8. Hi Peter, No, don't ever over cook your meats!
    I feel for you! Thank You, enjoy :)

  9. Pork tenderloin is my fav cut of pork and I think this would make a wonderful appetizer!!!!!

  10. Yes Live.Love.Eat, This would be a party favorite!
    Thank You :)