Pork Tenderloin Medallions
with Power Greens and Yam Rings
Included in my section COOKING FOR TWO, you’ll be bringing this recipe forward for many other occasions. It is a wonderful recipe for a delicious special dinner for two with lots left over for translation into other special dinners for two. Just don’t let it become such a “go to” meal that you make it overdone, exaggerated and boring. Cooking a whole pork tenderloin for the recipe serves 6 or serves two with leftovers that efficiently translate into delicious meals utilizing cook ahead ingredients (leftovers). This dinner is a snap to prepare, done so quickly you’ll wonder what you’ve forgotten and it translates to palates so nicely that you’ll be amazed at who begs for your recipe and feel guilty for how easy it really was to pull the dinner off. These recipes are copacetic in our modern meal plans with the reduced portions that fit the caloric measures, high quality low-fat protein, readily locally sourced and completely satisfy the appetite for something more interesting than cliché offerings .
- 3 large slender yams, scrubbed and cut into 2″ rings
- 1 Tbsp. extra virgin olive oil
- 1tsp. fresh ground cinnamon
- 1 Tbsp. butter, melted.
- 1/4 c flour, tossed together with
- 3/4 tsp each kosher salt, freshly ground black pepper, finely diced fresh sage
- 1 1/4 lb. pork tenderloin, sliced thin
- 2 tbsp olive oil
- 3 cloves garlic, minced or grated
- 1 c. dry white wine (Pinot Gris)
- 1 c. low sodium chicken broth
- 3 Tbsp lemon juice
- 2 Tbsp drained capers
- 8 (or more) c. fresh power greens (baby spinach, red and green baby chard and Tuscan kale
- Scrub yam skin and cut in 2 ” rounds
- Coat with olive oil and sprinkle with cinnamon
- Bake in 350° F oven for 40 minutes or until fork tender
- Brush with melted butter and brown tops under broiler (or with your culinary torch)
- Keep warm while cooking pork
- Combine flour, 1/4 tsp ea. salt & pepper and sage, in plastic bag. Shake pork medallions to coat.
- Heat 2 tbsp oil in a heavy non-reactive skillet until sizzling hot, brown medallions lightly. Remove from pan and keep warm. Add in any leftover seasoned flour from the shaker bag and stir in hot skillet for a minute or so to “cook” flour.
- Reduce heat and add garlic into skillet, plus wine and cook, stirring, over medium heat to deglaze, scraping up all the yummy brown bits from pan.
- Continue cooking until wine is reduced to half, 4-5 min. Add broth, lemon juice, capers, remaining salt, pepper and sage. Cook 3-4 min. Add meat back to pan sauce and cook for an additional 3-5 minutes.
- Add the greens, cover and hold for a couple of minutes (until greens wilt) just before serving.
© 2014 Barbara A. Ziegler/BAPantryGourmet.com ~ all rights reserved