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Grilled Pork Mahon Cheese Medallions

Pair With: Wine Spots Sonoma Coast Pinot Noir


Serves: 6

  • 1 pound pork tenderloin, silver skin removed and sliced into 1/2" thick slices
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 artisanal baguette, sliced on the diagonal, 1" thick
  • 1/2 pound Mahon cheese, cut into 1/4" slices to fit on the toasts
  • 6 tbsp green olive tapenade

  • Instructions

    Loosely wrap the pork slices in plastic wrap, lay flat and pound each of pork slice until they are 1/4" thick. Season them with salt and pepper and set aside.

    In the meantime, heat the broiler to high and toast the baguette slices for 1-2 minutes on each side until golden. Spread 1/2 tablespoon of tapenade on each baguette slice and top with a slice of cheese.

    In a large skillet, heat oil to medium and cook each medallion 1- 2 minutes on each side until done.

    Top each toast with a pork medallion and serve immediately