Pork Loin Medallions with Spicy Greens and Provolone
With the fresh Swiss chard arriving at the Market and a pick of your roast from our meat vendors, this is a quick and easy recipe for a summer dinner salad. The Cheese People can recommend an alternative to provolone and ask Glunz for their selection of wine. Don’t forget to grab that crusty loaf of bread from one of our bakers.
- 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)
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.
Recipe courtesy of Khalil Hymore, Cooking Light, June 2015