Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash

Happy holidays!  It’s been rather busy around here this holiday season, and I haven’t had a chance to write about any of the great stuff coming out of the GP kitchen.  There’s been some sugar, some spice, and a lot of really picante food!  We skipped out on the traditional holiday routine, and decided to do a “Very Curry Christmas.”  I will do my best to get some of that posted in the new year.  With that being said, here’s a dish I’ve been meaning to post that won’t set your taste buds on fire.

IMG_6012 (Small)

Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash

Sounds fancy, right?  I first made this about 10 years ago.  I had been to a restaurant that served a similar dish with the crusted tomatoes and a grilled pork loin.  I enjoyed the tomatoes very much but the pork was dry and life-less.  I figured I could try and make it at home, and I did.  That was one of the first times I realized how much better making the same things you eat out at home can be.  Here’s how it goes:

3/4 lb Pork Tenderloin

2 Medium Tomatoes (very firm)

Italian Seasoned Bread Crumbs

Parmesan Cheese Blend

3 Medium Potatoes

English Mustard (such as Colemans)

Milk

Butter

Vegetable oil

Olive oil

Sea Salt & Pepper

*Balsamic glaze (optional)

*(If you would like to make a balsamic glaze, simply reduce a 1/4 cup of balsamic vinegar over medium low heat until syrupy (30-40 min)

For the mash – Quarter 3 medium potatoes, boil water, cook until soft.  Drain, add 1/4 milk, tbsp butter or margarine, and mash.  Stir in 2 tsp of English mustard and salt to taste.

For the pork – Coat the outside of the tenderloin in freshly ground black pepper.  Heat 1 Tbsp olive oil in large skillet, brown the pork tenderloin, finish in a preheated oven (10-12 minutes @375F).  Remove meat from oven, allow to rest (~ 5 min).

For the tomatoes – Cut tomatoes into 1/2 inch slices, coat with olive oil.  In a small bowl mix 3/4 cup bread crumbs with 1/4 cup Parmesan cheese blend. In a large skillet, heat enough vegetable oil to cover the bottom of the pan, coat the tomato slices in the bread crumb mixture and fry for 2-3 minutes per side (until golden brown).  You’ll notice the extra bread crumbs/cheese mix turning the same color in the pan as on your tomato, so watch for it.

Assembly – I like to layer the tomatoes between slices of the pork (cut to about the same width as the tomatoes).  Place the mash on the side and drizzle with a balsamic glaze.

Now I made this a couple of weeks ago, and had run out of balsamic vinegar and couldn’t make the glaze.  I delayed posting this so I could make it again.  The potatoes have just a hint of the mustard flavor, not overpowering.  Why English mustard, because it’s awesome.  I usually use Colemans but i happened to have a jar of Sainsburys mustard from my last trip, it’s great stuff.  The pork is tender and moist.  I didn’t add any salt and it didn’t need it.  The salty acidic tang of the tomatoes ties it all together.  Give it a shot and let me know what you think,  Cheers.

GP

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Categories: Main Courses | Tags: , , , , , , , , , , | 8 Comments

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8 thoughts on “Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash

  1. What time is dinner?

  2. jonathanochart

    This looks similar to something served in a German restaurant here. I’ve never fried tomatoes but I think I will soon. Thanks for sharing and inspiring the cook within!

    – Jonathan I http://styleoverstress.wordpress.com

  3. This looks amazing. Can’t wait to try it.

  4. G, I’m making this tonight. I’ll let you know how it goes. Thanks so much for sharing what sounds like a very tasty good luck pork dinner for the New Year.

  5. sounds yummy! Thanks for visiting my blog!

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