Pork Medallions With Pepper Thyme Vinaigrette Recipe
Ingredients
| 2 pork tenderloins | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Juice from 1 lemon | ||
| Thyme | 2 Teaspoon | |
| 1 head Bibb lettuce, leaves separated, washed, and dried | ||
| 2 heads frisee (baby curly endive), washed and dried | ||
| Cherry tomatoes | 1 1/2 Cup (16 tbs) | |
| Juice from 2 lemons | ||
| Salt | 1 Teaspoon | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Black peppercorns | 1/4 Cup (16 tbs) | |
| 6 shallots, very finely chopped | ||
| 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.
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.
Chef
