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.
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)
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.