About 45 min
Garlic Pork Medallions with Caesar Salad
- 1 ½ lb Pork Tenderloin, sliced into ¼ “ medallions
- Drizzle of Olive Oil
- 1 tsp Garlic Granules
- Salt & Pepper
- 1 tbsp butter
Caesar Salad & Dressing
- 2 heads Romaine Lettuce, washed and spun dry
- 1 egg yolk
- 1/4 tsp salt
- 20 crack fresh black pepper
- 6 garlic cloves, peeled and minced
- 4 tbsp capers, divided
- 1/3 tube of anchovy paste (about 1 oz) (or half a tin of whole anchovies)
- 2 teaspoons Dijon mustard
- Juice from ½ freshly squeezed lemon
- 1 tsp Worcestershire Sauce
- 1/2 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1/4 cup fresh grated Parmesan and more to garnish
- 1/2 cup Croutons (optional)
- 2 sliced thick cut bacon (optional) to garnish
Step by Step Instructions
Cut pork tenderloin into ¼ in medallions and place into a bowl. Add a drizzle of olive oil, garlic granules, salt, and pepper, and mix well until evenly coated. Set aside.
If you are going to garnish your salad with Crispy Bacon & Capers, get the crispification started while you wash the Romaine and make the dressing. Place the bacon and capers into a skillet on medium/high heat, cook until crispy, then set aside on a paper towel to drain excess fat.
Wash Romaine and spin dry. Stand the Romaine leaves in a bowl to continue drying while you make the dressing.
To prepare the dressing, place roughly chopped garlic cloves and a splash of the olive oil into small food processor and pulse until they are chopped to medium. Add 2 tbsp capers, and pulse until medium/fine chop is achieved. Add salt, pepper, anchovy, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add the Olive Oil a little at a time and pulse until well combined. Scoop the dressing into a glass jar with a tight fitting lid (I use a 500 ml mason jar) because you won’t use it all for tonight’s dinner.
Next, prepare the pork medallions. Melt butter in a heavy skillet over medium high heat. Add medallions and spread them evenly in the pan. Bring the heat up a bit and cook pork on both sides (about 3 minutes each side) until cooked through.
While the medallions are cooking chop the Romaine into smallish pieces. I like mine about 1 in square – but feel welcome to make them any size you like. Place the chopped Romaine into a large bowl, but don’t add dressing until the pork is ready to serve.
When medallions are cooked through, remove from heat, cover to keep warm, set aside, and prepare your salad. Pour about half of the dressing (less if you don’t like it too well dressed) over the chopped romaine and toss until well coated. Serve salad over four plates. Top with a generous sprinkle of fresh grated Parmesan and a smattering of bacon and caper bits. Share the pork medallions between the plates.