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Pork Medallions with Chickpeas and Cabbage

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Serves 6

  • To learn more, read:
    Pot O'Gold
  • by from Fine Cooking
    Issue 126

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.

  • 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)

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.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): fat g 22; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 10; Protein (g): protein g 46; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 850; Cholesterol (mg): cholesterol mg 135; Fiber (g): fiber g 6;

Photo: Scott Phillips

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.

My family also loved this dish basically because I used dried chickpeas. They were only accustomed to canned and I don't think they will ever go back. It is well worth the extra time involved to use the dried chickpeas.

very tasty. used 2 cans of chickpeas and chicken broth based on other reviews. texture and flavors worked very well together.

Being a lover of pork tenderloins (especially prepared as medallions), I really enjoyed this. I used canned chickpeas and their juice due to time constraints and the dish turned out great. I would like to make it with home prepared chickpeas though and will do so next time. I prepared this for myself and two teenage kids and there was plenty. In fact, someone will be eating some leftovers. Something that will definitely be part of our weekly dinner rotation. Very good dish! Thank you for sharing!

Excellent dish! The whole family really enjoyed it. I substituted a regular cabbage because that was all I had on hand.

I used two cans of chickpeas and chicken broth instead of cooking them from scratch. My family inhaled this! We loved it.

Wonderful flavor & textural combinations. Inspirational!

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