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Pork Medallions and Plantains This festive dish can be put together in a flash, making it a good candidate for a weeknight meal. Try it with some Nectarine Chutney for an added kick. Makes 2 servings. |
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Ingredients: 1 pork tenderloin, about 12 ounces 1 ripe plantain, cut into 15 slices about 1/2 inch thick 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper to taste 1/3 cup rum or bourbon, or double the defatted Chicken Stock 1 tablespoon butter 1/3 cup defatted Chicken Stock | |
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Instructions: 1. Cut pork tenderloin in 3 equal pieces, crosswise. Put pieces, one at a time, between 2 sheets of foil, cut side down. Pound to a thickness of 3/8 to 1/2 inch. Combine flour, salt, and pepper in a shallow dish or pie plate. 2. Put butter in a skillet over medium heat. Dredge medallions in seasoned flour mixture and shake off excess. Cook pork 3 to 4 minutes on each side until slightly pink inside. (They should be gently firm when pressed with a finger.) 3. Remove pork and keep warm on a serving platter. Add plantain slices and cook until they start to caramelize on each side, 3 to 4 minutes total. Add rum and stock and raise heat, scraping any bits of meat off the bottom. Reduce liquid by half and pour liquid and plantain over pork medallions. Cooking Tip Pork tenderloin should not be confused with much fattier pork cuts, even though pork is much leaner than it's ever been. Pork tenderloins contain about the same amount of fat and calories as skinless white meat chicken. |
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