Ready In:

About 1 hr

Good For:


Pork Medallions Marinara with Fresh Greens & Watermelon

  • 1 ¼ lb pork tenderloin
  • ¼ c corn starch
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic granules
  • 1 c marinara sauce
  • 4 c mixed salad greens
  • ¼ small watermelon, cubed
  • 1/3 English cucumber, cubed
  • ¼ c red onion, very thinly sliced
  • Olive oil to dress salad
  • 2 tbsp butter
  • 1 lemon wedge
  • Fresh grated Parmesan or Asiago to garnish

Step by Step Instructions

Step 1

Cut the pork tenderloin into ¾” medallions and pound them with a mallet to flatten them a bit – to about ¼” (they do not need to be as thin as a schnitzel).

Step 2

Place the corn starch, salt, pepper, and garlic granules into a shallow bowl and mix well to combine. Press each pork medallion into the corn starch (both sides) and give a little shake to remove excess, then place them on a clean plate and set aside.

Distribute your greens over 4 plates and garnish with cubed watermelon, cucumber, and red onion. Set aside.

Step 3

Place the marinara sauce into a small heavy skillet and bring it to a hard boil.  Reduce it by half, then turn the heat to low to keep warm (keep a close eye on the marinara while it’s reducing – it’s not a lot of sauce, and it will reduce quickly – you don’t want it to burn!).

Step 4

Melt the butter in a heavy skillet over medium high heat. When the pan is good and hot, place the medallions into the pan. Cook for about 4 – 5 minutes the turn the medallions when there is a nice golden crust on the bottom side. Cook the other side for a further 4 or 5 minutes to crisp and cook through. Drizzle the medallions with the juice from one lemon wedge and sprinkle with a bit of salt and pepper while the flip side is cooking.

Step 5

When the medallions are done, plate them beside the salads, top with marinara, sprinkle with a touch of fresh grated Parmesan or Asiago cheese, and drizzle a little olive oil over each salad. Dinner is ready (and delicious!). Enjoy!

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