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Please Fave the original Here

A lost recipe from who is no longer on FA :|

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Original link is no longer available

This delightful dinner is a valentines special from the kitchens of razorwulff

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Pan-seared pork tenderloin medallions served over a Brussels sprout and potato hash (yes with a lil bacon ;) )...topped with sauteed red and yellow Swiss chard.

Super Sexy! Guaranteed :)

yum!

--- Recipe ---
Yield 4 servings:

Pork:

Marinated Pork tenderloin; dried and trimmed

Hash:

4 small-medium red skinned potatoes; skin-on and small dice
1 tub of Brussels sprouts; stemmed and cut in half
3 slices of wood smoked bacon; diced
1 sweet onion; diced (same size as potatoes)
salt
black pepper
2 chives; minced

Sauteed Swiss chard:

1 bunch of Swiss chard; washed, dried, and stemmed
1 clove of garlic; minced
3 Tbsp. Extra Virgin Olive Oil
Salt
Black Pepper

Marinate the pork tenderloin in your favorite oil, garlic, and lemon based marinade for approx. 4 hours in the fridge. Cut into medallions (hopefully yielding 2 slices per person) and season with salt and pepper.

In a large skillet, render your bacon until crispy. Removed bacon, but leave fat in pan. Add your potatoes, season with salt and pepper, and saute until just barely tender throughout on inside, but crispy on the outside. Remove potatoes and set aside. In the same pan, add your Brussels and saute until just starting to caramelize. Add your onion. Adjust seasonings to taste. Continue until Brussels are caramelized nicely and onions are softened. Reintroduce your bacon and potatoes. Saute for about 2-3 more min.

In another pan, heat about 1-2 Tbsp canola oil and add your medallions. Sear on both sides and cooked through (internal temp between 145-150 degrees).

Lightly wilt your chard in a pan with olive oil, garlic, pepper, and salt.

Assemble the entree on a warm plate and serve immediately.

~ From Chris: for the marinade I would recommend an Italian dressing, though I have also seen dressings with apple vinaigrette / Asian ginger.

Or even a simple mix of salt and pepper, just make sure to pat the tenderloin dry, season both sides and give it a good sear (about 5 - 6 minutes on a very hot skillet) - and then you can go from there!

~ I would also recommend not to trim the tenderloin -too- much, because fat = flavor. Leave maybe 1/4th of an inch of fat on the flesh (or a bit more if you like the cholesterol :P)