Piñon Crusted Pork Medallions with Avocado Pear Salsa

True confessions. We dug this recipe out of the Galley Pirates drafts from January 2015! It’s not that this is a bad meal or anything, and it’s fairly boat friendly as well. It has just never made it to the top of the queue. Lost and forgotten, Piñon Pine Crusted Pork Medallions is finally being resurrected. And we promise you will love it!

This recipe is best done with the flour > egg wash > bread crumb combo. I skipped the flour and egg wash and it still turned out ok but do try to do the complete procedure as we have done in many breaded, fried recipes. The salsa can be prepared ahead.

Piñon Crusted Pork Medallions

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3 tablespoons piñon pine nuts (pignolis)
4 cloves of garlic
2 teaspoons red pepper flakes
2 teaspoons sea salt (or preferably smoked sea salt flakes)
2 cups Panko bread crumbs
1 full pork tenderloin (2 filets)

Breading:
1 cup flour
1 egg mixed with a tablespoon of water
1-2 tablespoons EVOO for sautéing

Slice the pork into 1″ thick medallions.

Mince the pine nuts and garlic together. A ulu works great for this purpose. Add the bread crumbs, sea salt and red pepper flakes. Place in a shallow bowl for easy breading.pinons and chopped garlic

Place 1 cup flour in a shallow bowl. beat the egg and water together in another shallow bowl.

Dredge each piece of pork first in the flour, then in the egg mixture, then coat thoroughly in the pine nut/bread crumb mixture, pressing into the pork to ensure it adheres well.

Heat the EVOO in a large skillet or fry pan. Sauté the pork medallions for about 4-5 minutes per side, until crispy on the outside and cooked thoroughly through. Place on a platter.

pork medallions frying

Serve with Avocado Pear Salsa. Recipe following.

Avocado Pear Salsa

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1 vidalia onion, chopped
3 garlic cloves, minced
1 large tomato, chopped
2 pears, ripe but firm, chopped
1 avocado, ripe but firm, chopped
2 tablespoons chipotle peppers in adobo sauce
2 teaspoons smoked salt (or sea salt)
2 or more pinches of sugar

Chop the onion, tomatoes, pears and avocado and combine in a large bowl.

Mince the chipotle peppers and garlic together. Again this is best done with a ulu if you have one.

Stir in the salt, sugar and chipotle peppers. This can be refrigerated a few hours in advance. Serve with the pork medallions.

Piñon Crusted Pork Medallions with Avocado Pear Salsa

Tender, juicy pork morsels combined with a flavorful combination of Southwest ingredients.

Ingredients
Pork Medallions
  • 3 tbsp Piñon pine nuts (pignolis) minced
  • 3 Garlic cloves, minced
  • 2 tsp Red pepper flakes
  • 2 tsp Smoked salt (or sea salt)
  • 2 cups Panko bread crumbs
  • 1 Pork tenderloin (two filets)
Breading
  • 1 cup Flour
  • 1 Egg, mixed with 2 teaspoons water
  • 2 tbsp EVOO for sauteing
Avocado Pear Salsa
  • 1 Vidalia onion, chopped
  • 3 Garlic cloves, minced
  • 1 Large tomato, chopped
  • 2 Pears, (ripe but firm) diced
  • 1 Avocado (ripe but firm) diced
  • 2 tbsp Chipotle peppers in adobo sauce
  • 2 tsp Smoked salt (or sea salt)
  • 2+ Pinches of sugar
Instructions
Pork Medallions
  1. Slice the pork into 1" thick medallions.

  2. Mince the pine nuts and garlic together. A ulu works great for this purpose. Add the bread crumbs, sea salt and red pepper flakes. Place in a shallow bowl for easy breading.

  3. Place 1 cup flour in a shallow bowl. beat the egg and water together in another shallow bowl.

  4. Dredge each piece of pork first in the flour, then in the egg mixture, then coat thoroughly in the pine nut/bread crumb mixture, pressing into the pork to ensure it adheres well.

  5. Heat the EVOO in a large skillet or fry pan. Sauté the pork medallions for about 4-5 minutes per side, until crispy on the outside and cooked thoroughly through. Place on a platter and serve with Avocado Pear Salsa.

Avocado Pear Salsa
  1. Chop the onion, tomatoes, pears and avocado and combine in a large bowl.

  2. Mince the chipotle peppers and garlic together. 

  3. Stir in the salt, sugar and chipotle peppers. This can be refrigerated a few hours in advance. Serve with the pork medallions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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