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Recipe

Pork Medallions with Chickpeas and Cabbage

Scott Phillips

Servings: 6

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

Ingredients

  • 2 1-lb. pork tenderloins
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  • 1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
  • 2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
  • 6 thin slices prosciutto di Parma (3-1/2 oz.)
  • 6 oz. coarsely grated Italian fontina (about 2 cups)

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 135
      Sodium (mg): 850
      Carbohydrates (g): 21
      Fiber (g): 6
      Protein (g): 46

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.
  • Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.
  • Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Reviews

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Reviews

  • dorypoway | 05/19/2017

    Wonderful meal! Had a bag of dried Italian cicerchia (fava chickpeas) and no idea what to make, other than hummus. Used the recipe for Chickpeas with Bay Leaves and Herbs. Very good flavor -- hard to stop just eating the chick peas without doing anything else to them. Other than cooking the dried chickpeas, the Pork Medallions with chickpeas and cabbage comes together very quickly -- but wow what flavors. The caramelized onions and savoy cabbage, with the chickpeas very good on its own. The pork medallions topped with prosciutto and fontina cheese is restaurant quality! I didn't change a thing --followed recipe -- be sure to use all 6 oz grated cheese, it looks like a lot (and is a lot) but it's the correct amount for the dish. I agree with previous reviewer, I'm going to have to consider always topping my pork with prosciutto!!! And now i'm back to MarketHall Foods to purchase more dried chickpeas, so I can make this dish again.

  • Darra | 02/03/2016

    After cooking this dish I have vowed to always top my pork with more pork from now on. Holy cow. I have never eaten pork tenderloin that tasted this good.

  • springs9 | 12/02/2014

    Doesn't get much better than this. I have made this many times and always get rave reviews.

  • sernst | 03/29/2014

    Okay, this was ridiculously delicious. I often give 5 stars to recipes that I enjoy, but this was seriously satisfying, especially on a cold March evening. The soaked and cooked chickpeas were AMAZING and may have put me off of canned ones forever. The dish as a whole is chock full of flavors and textures and feels very nourishing. Note: I used thick boneless pork chops because my market didn't have tenderloins that day and it worked just fine. I just checked them a bit earlier for doneness than in the recipe and it was fine.

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