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