Pork tenderloin medallions garnished with a slice of zucchini, a slice of pumpkin, and a slice of cow’s milk mozzarella. This dish can also be served as a meat finger food warm from the oven!
I often use pork tenderloin which remains tender and juicy with a short cooking time, and in this recipe, it stays tender thanks to the zucchini that help keep it soft!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs pork tenderloin
- 1 zucchini
- 1 clove garlic
- 1 mozzarella
- 3 slices pumpkin
- to taste chopped parsley
- to taste sage
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
#ADV
- Frying Pans
- Knives
- Cutting Boards
- Baking Trays
- Toothpicks
Steps
1) First, I slice the pork tenderloin into slices about 0.6 inches thick and use a meat mallet to flatten and tenderize them.
2) I take the pan, lightly grease it with EVO oil, add garlic, sage, and parsley, place the zucchini and pumpkin slices, and sauté them on both sides for 3-4 minutes until they soften and color!
3) Once the vegetables are cooked, I put the pork tenderloin medallions in the same pan and sear the meat for 2-3 minutes per side, seasoning with salt and pepper.
4) I preheat the oven to 375°F and assemble the medallions by layering a slice of zucchini and a slice of pumpkin on the meat slices. I also add the mozzarella slice and secure everything with a decorated toothpick to add a colorful touch to the presentation of the pork finger food.
5) I add a little aromatic herbs, a drizzle of EVO oil, a pinch of salt, and bake for about 6-7 minutes, just a little, just a little!
6) I serve at the table, or I place the various garnished pork medallions on a platter and let the guests help themselves at the rich buffet we are surely preparing!
7) We could serve this second meat course with some pumpkin flans with a soft heart or an oven-baked potato pie, the choice is yours!
Enjoy your meal!
Annalisa
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Annalisa says…
1) As vegetable garnishes for the baked tenderloin medallions, we can use potatoes or sweet potatoes, and instead of mozzarella, I recommend Fontina or Asiago, cheeses with a certain flavor that … give a boost to the overall taste!
2) For aromatic herbs, I went with the classic and maybe even banal, but you should know that … the sage is on the balcony, and the parsley was dying, so … but we can also use rosemary and dare with powdered spices like turmeric and chili!
