Pork Medallion Valdostana with Marsala Essence π½οΈ
Overview:
Indulge in the delightful flavors of this succulent Pork Medallion Valdostana with Marsala Essence recipe. With its European flair and high protein content, it’s a perfect choice for a healthy and satisfying meal, whether it’s a busy weeknight or a leisurely weekend dinner. This recipe yields 4 servings, each boasting approximately 297.1 calories and a whopping 19.2 grams of protein per serving. Let’s dive into the culinary adventure!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Fontina cheese |
| 1 | Flour |
| 1/2 | Eggs |
| 2 | Parmesan cheese |
| 1 | Olive oil |
Instructions:
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Prepare the Pork:
- Start by preparing the pork medallions. Take each pork medallion and stuff it with a slice of Fontina cheese. For the best results, refrigerate the stuffed pork for at least one hour, allowing the flavors to meld together perfectly.
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Coating Preparation:
- In a shallow dish, prepare the coating for the pork. Place the flour in one dish and beat the eggs in another. In a separate dish, combine the breadcrumbs and grated Parmesan cheese to create a flavorful coating for the pork.
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Coat the Pork:
- Begin by dusting each stuffed pork medallion with flour, ensuring that they are evenly coated. Next, dip the floured pork into the beaten eggs, ensuring complete coverage. Then, transfer the pork to the breadcrumb and Parmesan mixture, pressing gently to adhere the coating to the pork.
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Searing:
- In a skillet over medium-high heat, add 1 ounce of olive oil. Once the oil is hot, carefully place the coated pork medallions in the skillet. Sear the pork for approximately 3-4 minutes on each side, or until golden brown and crispy.
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Baking:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Transfer the seared pork medallions to a baking dish and place them in the preheated oven. Allow the pork to finish cooking in the oven for 15-20 minutes, or until they are cooked through and tender.
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Marsala Essence:
- While the pork is baking, prepare the Marsala essence. In the same skillet used to sear the pork, add a splash of Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the Marsala wine to simmer and reduce until it forms a rich and flavorful essence.
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Serve and Enjoy:
- Once the pork is cooked to perfection, remove it from the oven and drizzle the Marsala essence over the top. Garnish with fresh herbs, if desired, and serve hot. This Pork Medallion Valdostana with Marsala Essence is best enjoyed alongside your favorite sides, such as roasted vegetables or creamy mashed potatoes.
Nutritional Information:
- Calories: 297.1
- Fat Content: 9.2g
- Saturated Fat Content: 4g
- Cholesterol Content: 138.2mg
- Sodium Content: 729.5mg
- Carbohydrate Content: 33g
- Fiber Content: 1.9g
- Sugar Content: 2.1g
- Protein Content: 19.2g
Tips and Variations:
- For an extra burst of flavor, try adding a sprinkle of freshly chopped herbs, such as thyme or rosemary, to the breadcrumb and Parmesan coating mixture.
- If Fontina cheese is not available, you can substitute it with another melting cheese of your choice, such as mozzarella or provolone.
- To make this dish gluten-free, simply use gluten-free breadcrumbs and flour for coating the pork.
- Experiment with different types of wine for the Marsala essence, such as dry or sweet Marsala, to customize the flavor according to your preferences.
Conclusion:
With its irresistible combination of tender pork, gooey Fontina cheese, and flavorful Marsala essence, this Pork Medallion Valdostana is sure to become a favorite in your recipe repertoire. Whether you’re cooking for a special occasion or simply craving a comforting meal, this dish is guaranteed to impress. So gather your ingredients, roll up your sleeves, and prepare to savor every delicious bite of this mouthwatering creation!
