12 minutes
A delightful dish featuring seared pork medallions served over tender wilted spinach, finished with a rich butter drizzle.
Pork Medallions, raw
0 oz
Oil, for cooking
tablespoons
Fresh Spinach, washed
0 oz
to taste
Black Pepper, freshly ground
to taste
Butter Sauce, prepared
tablespoons
Aluminum Foil
sheets
1. Sear the Pork Medallions
Take a large frying pan and heat a tablespoon of oil over medium-high heat. Once the oil is shimmering, gently place the pork medallions in the pan. Let them cook undisturbed for about 2 to 3 minutes, until they are beautifully browned on one side.
2. Flip and Cook the Pork Medallions
After the pork has browned on one side, flip the medallions and let them cook for another 1 to 2 minutes. You're aiming for a slight pinkness in the center, ensuring they remain juicy and tender. Once done, transfer the pork medallions to a plate and tent them loosely with aluminum foil.
3. Wilt the Spinach
With the pork resting, pour off any excess fat from the pan, but leave a thin layer to help wilt the spinach. Add the fresh spinach to the pan, along with a pinch of salt and pepper. Toss the spinach continuously for about 30 seconds to 1 minute until it is tender and most of the liquid has evaporated.
4. Assemble and Serve
Arrange the wilted spinach on your serving plates, top with the seared pork medallions, and drizzle with any pork juices collected on the plate. Finish off with a generous drizzle of your prepared butter sauce.
Sear chicken cutlets, and serve over wilted spinach. Make a sauce from lemon juice, capers, and a splash of white wine, finished with a bit of butter.
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Swap in a beef steak for the pork. Pair with sautéed kale and top with a vibrant chimichurri sauce made from parsley, garlic, olive oil, red wine vinegar, and chili flakes.
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Before searing the pork, rub it with a mixture of crushed garlic, chopped fresh rosemary, salt, and pepper for a Mediterranean twist.
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