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 (as needed)
. Sauté the medallions together with
Baby Potatoes (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 (as needed)
and sauté
Bell Pepper (1/2)
together with
Onion (1/2)
and
Cremini Mushrooms (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 (1/4 cup)
to each medallion, then top with the sauteed veggies.
Step 7
Serve immediately and enjoy!
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