Pork Medallions with Mint Salsa Verde

Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.

Pork Medallions with Salsa Verde.
  • Degree of Difficulty: Very Easy
  • Cost: $$
  • Preparation Time: 10 Minutes 
  • Cooking Time: 15 Minutes  
  • Yields: 2 - 3 Portions
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  • By: Nicolas Steenhout

Italians call it Salsa Verde, French call it Sauce Verte. In Argentina it is known as Chimichurri. In Germany, Grüne Soße. All these sauces are similar, but not exactly the same - but they all use fresh herbs as the basis.

This recipe could also be done with lamb chops instead of pork.

 
 

Recipe

Ingredients

  • 1 Pork Fillet
  • Salt, Pepper
  • Vegetable Oil

Sauce

  • 1 Handfull Fresh Mint
  • 1 Handfull Fresh Flat (Italian) Parsley
  • 2 Garlic Cloves
  • 30 ml (2 tablespoons) Capers
  • 30 ml (2 tablespoons) Balsamic Vinegar
  • 200 ml (6oz)Olive Oil

Mise En Place

  1. Remove the mint leaves from the stems.
  2. Remove the parsley leaves from the stems.
  3. Wash the herbs in cool water, drain well.
  4. Peel the garlic.

Preparation

  1. Slice the fillet in 6 medallions.
  2. Flatten each medallion. Use the flat side of a chef's knife or a meat hammer, or even the palm of your hand.
  3. Heat a pan with the vegetable oil.
  4. Season the pork with salt and pepper.
  5. Sear the medallions on one side, turn the heat down to medium.
  6. Cook for a few minutes, then turn the meat over and let it cook until the pork is well done.
  7. Place the pork on a plate with a bit of tinfoil over it.

Finition

  1. While the meat "rests", put the ingredients for the sauce in a blender.
  2. Pulse until blended. Don't let the blender go too long - the sauce should remain a bit "chunky".
  3. Serve the meat with the sauce.

Photos

Pork Medallions with Salsa Verde.
The finished dish, served with mashed potatoes, baby carrots and buttered asparagus.

Salsa Verde ingredients.
Fresh mint, parsley, capers, garlic and olive oil, ready to make the sauce (missing the vinegar in this photo).

Pork fillet cut into 6 even pieces.
The pork fillet, cut into six. The head and tail of the fillet have been removed and frozen for further use (stir fry, for example).

Two pork medallions, one flattened, the other as is.
One medallion was flattened, the other hasn't been done yet. Flattening the meat compacts the fibers and helps with keeping the shape when cooking.

Pork medallions cooking
The pork medallions are ready to be turned.

Video

There is no video available for this recipe.

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This entry was posted on Sunday, October 17th, 2010 at 20:36 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

The way you cut your meat reflects the way you live. Confucius

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