Pork tournedos (pronounced “toor-neh-doh”) with radicchio and taleggio are small meat medallions derived from pork (or beef) tenderloin.
The name is taken from French cuisine and refers to a cut of meat a couple of inches thick, generally cooked in a pan, grilled, or baked with the addition of creamy sauces, green pepper, and much more.
The most famous tournedos in Italian cuisine are those called alla Rossini and are large slices of tenderloin wrapped in bacon or lard to prevent the meat from drying out and remain soft and juicy, then cooked for a few minutes on each side to keep them succulent and finally served with foie gras or truffle.
More humbly, I served them with radicchio and taleggio, which meld together and add creaminess and deliciousness to the dish with pork meat.
We are nearing the end of the season for using radicchio, which disappears in spring as it is certainly a vegetable more used in autumn/winter in many dishes prepared in our kitchens.
Until April, however, we can still find the late Treviso IGP radicchio, late Chioggia radicchio (I used this variety), and also the variegated Castelfranco radicchio.
What can we say about Taleggio? Personally, I love it very much for its sweet flavor and aroma, as well as because it melts very quickly, creating a delicate cream that envelops any other ingredient.
With Taleggio we can prepare savory pies, risottos, baked pasta, and it goes perfectly with pumpkin, leeks, radicchio, but also with pears and walnuts for a gourmet crostino!
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
On the blog, you will find many recipes with pork tenderloin, radicchio, taleggio and I remind you that …
I remind you that at the top where you see the blog menu, you will find a magnifying glass 🔎 that will allow you to enter an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope you will read recipes to your liking among these!
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 slices pork tenderloin (each about 1-1.5 inches thick)
- 5.3 oz Chioggia radicchio (or, if you prefer, late varieties)
- 7.1 oz Taleggio (about 1 block excluding a little crust)
- 1.4 oz butter
- 1/2 glass dry white wine
- to taste flour (very little to dust the slices before cooking)
- to taste salt
- to taste pepper
Tools
- Pans
- Electric Knives
- Cutting Boards
FOR THE PREPARATION OF PORK TOURNEDOS WITH RADICCHIO AND TALEGGIO
I start by placing a pan on the stove and adding the butter, letting it melt gently.
In the meantime, I cut the tenderloin (if whole) and dust the individual slices with flour on a cutting board, placing them in the pan once the butter sizzles.
I quickly brown them on both sides, seasoning the sliced pork tenderloin with salt and pepper.
I deglaze with dry white wine and let the alcohol evaporate over medium heat.
I set the meat aside and add the wash radicchio cut into strips.
I stir with a flexible spatula, allowing the vegetable to stew well, then add the meat and taleggio cubes.
A few more minutes of cooking, mainly to blend the flavors, adding salt and pepper if necessary (the taleggio is flavorful).
I turn off the heat, cover the pan, and let the taleggio cheese melt completely.
A delicious creamy sauce will form, enveloping and seasoning the slices of pork tenderloin, making this dish a true delight!I serve immediately at the table with plenty of bread to soak up and enjoy the smooth sauce of this genuine meat-based dish!
Bon appétit!
Annalisa
SOURCE: Cooking with Taste, March 2025
