Michael Symon – Serves 4

I discovered this recipe for Pork Medallions when watching the Michael Symon television show The Chew. 

More than any other recipe, in my wheelhouse, the French term “mise en place” becomes a guiding light for the success of this recipe. It means “putting in place” and refers to setting all ingredients out on the countertop before cooking. Before turning on the stove top, read the recipe, collect the necessary tools, gather the prep bowls, and measure out the ingredients. 

This dish has a complex sauce that has a depth of flavor with a bright lemon finish.

Ingredients

• 2 T Blended oil, plus more as needed
• 1 ½ lb Pork tenderloin, cut into 2 1/2 to 3-ounce medallions (silver skin removed)
• Kosher salt and freshly ground black pepper
• 3 thick slices of bacon, cut into 1 – 2 inch pieces
• ¼ C Toasted slivered almonds 
• 2 T Unsalted butter
• ½ C Chopped dates
• ½ t Red chile flakes
• 1 Clove garlic, thinly sliced
• ½ C Chicken stock
• 2 Lemons (Zest and juice)
• ¼ C Parsley, leaves picked and chiffonade

Directions

• Season the medallions with salt and pepper on both sides. 
• Slowly cook bacon until crisp and set aside. Save three tablespoons of bacon fat and discard the rest. 
• In a large sauté pan (over medium-high heat), add two tablespoons of bacon fat. Once the oil is 
• heated, add the seasoned pork to the pan and sear on both sides, about two minutes per side. Try to avoid overcooking. Remove pork from the pan and set aside with bacon, toasted almonds, and dates. 
• Next, add the remaining tablespoon of bacon fat, red chili flakes, and garlic for 30 seconds. Add 
• chicken stock, lemon zest, and juice. Allow to simmer until the liquid is thickened. About 10 minutes. Remove from the heat and stir in the parsley. Taste and season with a pinch of salt, if needed. 
• Place the medallions onto a plate and top with the dates, almonds, bacon, and a drizzle of the sauce.