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.
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.
