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RECIPE
12 INGREDIENTS7 STEPS30MIN

Parmesan-Crusted Pork Medallions

4.0
2 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Pork tenderloin- so versatile, tasty and wonderfully textured. Paired with Potatoes, Bell Peppers and Mushrooms, this is a quick, colorful and filling meal.
30MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
to taste
Cayenne Pepper
to taste
Extra-Virgin Olive Oil
1/2
Onion
6
Cremini Mushrooms
to taste
1/4 cup
Tomato Sauce

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Nutrition Per Serving

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CALORIES
855
FAT
13.8 g
PROTEIN
68.2 g
CARBS
107.6 g

Cooking Instructions

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Step 1
Cut the Pork Tenderloin (1) into 4 even pieces, then flatten with a meat mallet into medallions.
Step 2
Mix Parmesan Cheese (1/2 cup) and Corn Starch (1/2 cup), then season with Cayenne Pepper (to taste) and Granulated Garlic (to taste). Dip and press both sides of the medallions into the mixture.
Step 3
Heat up a pan with Extra-Virgin Olive Oil (to taste). Sauté the medallions together with Baby Potato (16) until the pork is cooked to your liking and the potatoes are golden and crisp.
Step 4
Plate the potatoes on a serving dish, reserve the pork on a warm plate
Step 5
In the same pan, add some more Extra-Virgin Olive Oil (to taste) and Sauté Bell Pepper (1/2) together with Onion (1/2) and Cremini Mushroom (6). Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Step 6
Top the potatoes with the medallions. Add 1 Tbsp of Tomato Sauce (4 tablespoon) to each medallion, then top with the sauteed veggies.
Step 7
Serve immediately and enjoy!

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Nutrition Per Serving
Calories
855
% Daily Value*
Fat
13.8 g
18%
Saturated Fat
6.1 g
30%
Trans Fat
0.1 g
--
Cholesterol
162.7 mg
54%
Carbohydrates
107.6 g
39%
Fiber
5.6 g
20%
Sugars
3.8 g
--
Protein
68.2 g
136%
Sodium
418.4 mg
18%
Vitamin D
0.8 µg
4%
Calcium
297.8 mg
23%
Iron
7.3 mg
41%
Potassium
1143.7 mg
24%
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