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Pork Loin Medallions with Spicy Greens and Provolone

Photo: Jason Varney; Styling: Claire Spollen

Hands-on time 15 mins
Total time 25 mins

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

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.


  • 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)

Nutrition 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

How to Make It

  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.