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Pork Medallions With Pepper Thyme Vinaigrette

Diet.Chef's picture
Ingredients
  Pork tenderloins 2
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  Thyme 2 Teaspoon
  Bibb lettuce head 1 , leaves separated, washed, and dried
  Frisee head 2 , washed, dried (Baby Curly Endive)
  Cherry tomatoes 1 1⁄2 Cup (24 tbs)
  Lemons 2 , juiced
  Salt 1 Teaspoon
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Black peppercorns 1⁄4 Cup (4 tbs)
  Shallots 6 , finely chopped
  Fresh thyme 1 Teaspoon
Directions

For the pork:
Rinse and pat dry the tenderloins.
Slice on the diagonal into 1/4-inch medallions.
Place them in a noncorrosive container and marinate in the olive oil, lemon juice, and thyme.
Cover and refrigerate for 2 hours, turning after 1 hour.
For the vinaigrette:
Place the lemon juice in a small bowl.
Add the salt, then the olive oil in a thin, steady stream, whisking constandy.
Set aside about a third of the lemon oil.
On a chopping block, crack the peppercorns using a frying pan.
Add the cracked peppercorns, shallots, and thyme to the remaining lemon oil.
In a hot frying pan over medium-high heat, cook the marinated pork approximately 2 minutes per side (do not overcook, or it will get dry and tough).
The pork should be just cooked through, juicy with a hint of pink in the center.
Toss the lettuce with the reserved lemon oil.
Arrange on 4 plates.
Fan the pork medallions on the lettuce and top with a generous amount of the vinaigrette.
Garnish with cherry tomatoes and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Healthy
Servings: 
4

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