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Author Notes: I love cooking with my siblings. Since we all live in different states, when we are together, cooking is a favorite activity. Before my brother relocated to New York City a few months ago, we had weekly cooking fests – often inspired by food52 (including making edamame2003’s Sriracha to enjoy with steak tacos). He makes a killer crispy ahi, which he breads in flour, egg and panko. One night I decided to pair it with salsa verde – which I love - and it was a delicious match, the piquant green sauce complementing the crisp, moist fish. I almost posted that recipe here, although decided to make it a little more sustainably conscientious and accessible by using pork. It is equally good, if not better, as the pork pairs really nicely with the sweeter citrus from the blood orange and the buttery Lucques olives (they are worth looking for - I found mine at Whole Foods).
NOTE: I made medallions from an additional tenderloin for my gf husband, substituting tapioca starch for the flour and Rudi's bread grated into crumbs for the panko with excellent results. - gingerroot - gingerroot
Food52 Review: The pork tenderloin pieces were perfection—crispy on the outside and moist on the inside. This dish turns addictive with the added citrus salsa verde. Just be careful with the raw garlic. Cloves vary in size and potency, so taste the garlic as you go, for it can quickly overwhelm the dish. - AndreaLynn
Serves 2 to 3 (easily doubled)
For the Citrus Salsa Verde
- 2 garlic cloves, minced
- 1 anchovy fillet, chopped
- 6 Lucques olives, pitted, chopped for 2 tablespoons + 1 teaspoon – can substitute Picholine (if using Picholine, may need a few more)
- 1/2 cup packed flat leaf parsley leaves, finely chopped
- 1/4 cup packed sweet basil leaves (I used 12)
- 4 tablespoons olive oil
- 1 tablespoon blood orange juice
- 1 teaspoon blood orange zest
- 1/2 teaspoon sherry vinegar
- Squeeze of 1 wedge of Meyer lemon (scant 1 tablespoon)
- Sea salt to taste (start with just a tiny pinch)
- In a small bowl, combine garlic, anchovy, olives, and parsley.
- Cut basil into chiffonade by stacking, rolling and thinly slicing. Add to bowl, immediately followed by olive oil to prevent basil from oxidizing.
- Add blood orange juice, zest, sherry vinegar, lemon juice and sea salt to taste. Stir to combine, and adjust seasonings if necessary. Cover bowl with plastic wrap, pressing wrap down to touch surface of mixture. Set aside to allow flavors to meld.
For Crisp Pork Cutlets
- 1 to 1 1/2 pounds pork tenderloin, sliced at a slight diagonal into ¾ inch medallions (8-12 pieces, depending on the size of tenderloin)
- 1/3 cup flour, plus more if necessary
- Sea salt
- Ground black pepper
- 1 egg
- 1/2 teaspoon blood orange zest
- 1/2 cup panko, plus more if necessary
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Using a meat mallet, flatten medallions evenly until about ¼ inch thick.
- Set up a breading station with three pie pans or rimmed plates. In the first pie plate, add the flour, plus a pinch of salt and ½ t of pepper. In the second pie plate, add your zest and the egg, beating until well combined. In the third pie plate, add the panko.
- Heat a large (at least 12-inch) deep skillet or chef pan over medium heat. Add tablespoon of unsalted butter and tablespoon of olive oil.
- While the pan is heating, bread your medallions by dipping pieces in flour, egg, and then panko, shaking off excess after each. Repeat until all medallions are coated.
- Add medallions to heated pan, and cook about 4-5 minutes per side until golden and cooked through, adding more oil and or butter if necessary (I noticed that panko soaks up the oil/butter quickly). When finished, if your cutlets are especially greasy, allow to drain on a paper towel before arranging on serving platter. Spoon citrus salsa verde over hot cutlets and serve immediately, passing extra sauce. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives