Medallions of Pork
Warren Le Ruth’s take on pork medallions is characteristically original: the medallions are cooked with a little mustard, cucumber, and white wine, then topped with cheese. Try this dish with a buttery pasta or rice.
- Pork Medallions - four, 2-ounce, from the tenderloin or loin
- Creole or Dijon Mustard - 2 teaspoons
- Flour - 3 tablespoons
- Salt - 1/4 teaspoon
- Pinch of freshly ground white pepper
- Oil - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Cucumber - 1, peeled, seeded, and sliced in 1-inch pieces
- Riesling or other dry white wine - 1 cup
- Port Salut or Fontina Cheese - four, 1/2-ounce slices
- Parsley - 1 teaspoon, chopped
Put the medallions between sheets of plastic wrap and pound thin with a mallet or other heavy, blunt object. Spread with a thin layer of mustard, using 1 teaspoon of the mustard. Combine the flour, salt, and pepper and sprinkle on the medallions. Heat the butter and oil in a large saute pan or skillet over medium-high heat. Add the pork, mustard-side up. Cook for 2 minutes, turning every 30 seconds. Set aside on a warmed plate.
Add the cucumber and remaining mustard. Stir and toss to coat the cucumber pieces. Push to one side of the pan. Put the pork back into the pan and cover with the cheese. Spread the cucumber around the pork, and add half of the wine. Cover the pan and cook for 1 minute. Remove the cover, add the remaining wine, and cover again; cook for 1 more minute, or until the cheese begins to melt.
To serve: Place a pork medallion on each warmed serving plate and divide the cucumber pieces among the plates. Drizzle with pan juices. Sprinkle with chopped parsley.