Pork Medalions on Potato Pancake
 
 
Pork:  
1   Pork Tenderloin (about 2 lbs)  
2-3 tbs    Jerk seasoning (or any other desired seasoning)  
Caramelized Onions  
2   medium onion, sliced  
1/4 cups    Sun-dried Cherries  
Potato Pancakes  
26 oz    frozen hash browns (1 package)  
3 tbs    buttermilk pancake mix  
3   eggs  
1   package leek soup mix  
1 bunch    scallion, thinly sliced  
3 tbs    water  
  canola oil for frying.  
 
Pork:
1 Cut the tenderloin into 2 pieces, about 7-8 inches long. Rub both pieces with the seasoning, coating completely.
2 Heat saute pan to smoking. Sear tenderloins on all sides to form brown crust around meat. Finish tenderloin in a 350 oven until internal temperature reads 145. Let rest at least 10 minutes. (Pork can be made ahead and refrigerated).
3 Before serving, slice pork into thin slices, about 1/8 - 1/4 inch thick. If pork is cold, reheat on the griddle prior to serving.
Potato Pancakes:
1 Combine all pancake ingredients in a large bowl (excluding the oil). Heat oil on a griddle over medium-high heat. Drop hash brown mixture in tablespoon-sized portions, onto griddle and cook until colden brown, turning once. Drain on paper towels.
Caramelized Onions:
1 In a medium sauce pan, heat a small amount of oil, about 1 tbs. When hot, add sliced onions. Cook covered over medium-low heat, stirring occassionally. Continue cooking until browned and sweet. If the onions begin to burn, add a small amount of water to cool the cooking.
Finishing:
1 Reheat pancake on griddle or pan over low heat. With pancake on heat, add a small bed of onions, followed by a thinly sliced Pork medalion. Top with 1 or 2 cherries.
 
Servings: 12
Yield: 24 appetizers
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
canola oil for frying.
 
       
Amount Per Serving      
Calories   320.51  
Calories From Fat (36%)   115.87  
    % Daily Value
Total Fat 13.03g   20%  
Saturated Fat 4.68g   23%  
Cholesterol 111.68mg   37%  
Sodium 393.62mg   16%  
Potassium 620.28mg   18%  
Carbohydrates 31.92g   11%  
Dietary Fiber 2.72g   11%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 29.20g      
Protein 20.43g   41%  
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.