Grilled Pork Mahon Cheese Medallions
Try this tasty tapas recipe with Tapeña Tempranillo.
• 1 pound pork tenderloin, silver skin removed and sliced into 1/2" thick slices
• 1/4 cup olive oil
• Salt and pepper
• 1 artisanal baguette, sliced on the diagonal, 1" thick
• 1/2 pound Mahon cheese, cut into 1/4" slices to fit on the toasts
• 6 tbsp green olive tapenade
Loosely wrap the pork slices in plastic wrap, lay flat and pound each of pork slice until they are 1/4" thick. Season them with salt and pepper and set aside.
In the meantime, heat the broiler to high and toast the baguette slices for 1-2 minutes on each side until golden. Spread 1/2 tablespoon of tapenade on each baguette slice and top with a slice of cheese.
In a large skillet, heat oil to medium and cook each medallion 1- 2 minutes on each side until done.
Top each toast with a pork medallion and serve immediately.