Pork Medallions with Chickpeas and Cabbage

Pork Medallions with Chickpeas and Cabbage
Photo by Scott Phillips

Ingredients

  • 6 thin slices prosciutto di Parma (3-½ oz.)
  • 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  • 2 1-lb. pork tenderloins
  • 1 Tbs. extra-virgin olive oil
  • 6 oz. coarsely grated Italian fontina (about 2 cups)
  • 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • + 2 more ingredients
    • 2 cups Chickpeas with Bay Leaves and Herbs, plus ½ cup reserved cooking liquid
    • ½ small head Savoy cabbage, thinly sliced (6 to 7 cups)

Position a rack in the center of the oven and heat the oven to 425°F. Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper. Heat the b...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network