Pork Loin Medallions with Spicy Greens and Provolone

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Pork Loin Medallions with Spicy Greens and Provolone Recipe

Photo: Jason Varney; Styling: Claire Spollen

We've put a quick and lean spin on Philly's popular slow-roasted pork shoulder Italian hoagie by using tenderloin and turning the dish into a sort of warm salad. Serve with thinly sliced Italian bread, if desired.

Serves 4 (serving size: 3 1/2 ounces pork, 2/3 cup chard, and about 1 tablespoon chile oil)


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3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 thinly sliced Fresno chile (seeded, if desired)
Cooking spray
1 pound boneless pork loin roast, trimmed and sliced into (1/4-inch-thick) medallions
3/8 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 1/2 pounds Swiss chard, stemmed and torn
1 ounce provolone cheese, shredded (about 1/4 cup)


Hands-on: 15 Minutes
Total: 25 Minutes

1. Place oil, garlic, and chile in a small saucepan. Cook over medium heat until garlic and chile begin to sizzle. Remove from heat; set aside.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until done, turning once. Remove from pan.

3. Heat half of chile-oil mixture in a Dutch oven over medium-high heat. Add Swiss chard; sauté 3 minutes or until just wilted. Arrange chard on a platter; top with pork. Drizzle with remaining chile-oil mixture; sprinkle with cheese.

Created date

April 2015

Nutritional Information

Calories 299
Fat 18.4 g
Satfat 4.9 g
Monofat 10.6 g
Polyfat 2.2 g
Protein 27 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 62 mg
Iron 4 mg
Sodium 642 mg
Calcium 163 mg