Lemon-Herb Grilled Medallions with Provençal Potatoes
Grilled lemon-herb-marinated pork tenderloin medallions served with a side of French-style mashed potatoes whipped with shredded Parmesan cheese, fresh tomatoes, kalamata olives, and fresh lemon zest.
Serving size: 1 cup potatoes, 4 oz. tenderloin
Instructions
| Ingredient |
Quantity |
Instructions |
| Provençal Potatoes |
|
Follow cooking instructions for Provençal Potatoes. |
| Pork tenderloins, whole trimmed |
10
|
Place tenderloins in full-size steamtable pan. Pour marinade over meat; cover and refrigerate for 2 hours or overnight. Drain; discard marinade. |
| Lemon-herb marinade, commercially prepared |
8 cup
|
|
| Roasted red peppers, drained, pureed |
9 cup
|
Grill tenderloins over high heat to sear outer surface. Finish in preheated 350° F conventional oven. Remove from oven and let rest. Diagonally slice each tenderloin to desired thickness. Hold warm. |
| Parmesan cheese, shaved |
12 oz.
|
|
| Parsley sprigs, flat-leaf, fresh |
48
|
|
|
|
For each serving: Portion 1 cup procençal potatoes on center of plate. Fan 4 ounces sliced tenderloin around base of potatoes. Drizzle 3 tablespoons roasted red pepper puree around tenderloin. Garnish with 1/4 ounce shaved Parmesan cheese and parsley.
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More Ideas To Build On
• Serve Provençal Potatoes as an accompaniment to any Lemon-Herb or Italian-Herb seasoned meat, poultry, or fish.
• Use canned diced tomatoes to ease preparation and reduce labor.
• Try prepared pesto as an alternative condiment/garnish to this simple yet elegant dish. |
Nutritional Information Per Serving
| Calories — 443 |
Protein — 41.6 g |
Fat — 414.6 g |
| Carbs — 34 g |
Iron — 3.2 mg |
Sodium — 1014 mg |
| Potassium — 525 mg |
Zinc — 3.41 mg |
Vitamin A — 1604 IU |
| Riboflavin — 0.51 mg |
Niacin — 5.1 mg |
Calcium — 325 mg |
| Cholesterol — 104 mg |
Vitamin B6 — 474 mcg |
Vitamin B12 — 0.84 mcg |
| Thiamine — 1.01 mg |
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