Goat-Cheese Topped Pork Tenderloins

Cooking Instructions

METHOD:

Preheat oven to 375°F. Slice each tenderloin into 6 equal pieces and pound them gently into medallions about 2 inches in diameter and 1/2 to 3/4-inch thick. Spread pepper evenly on a baking sheet. Gently roll the edges of the medallions in the pepper, coating evenly. (Don't press too hard.) Season with salt and set aside.

Using a taut wire cheese slicer (or fishing line, thicker thread, or unflavored dental floss), cut goat cheese into 18 equal rounds, and set aside.

Bring 2 ovenproof, nonstick skillets to medium-high heat, adding 1 Tablespoon of olive oil to each pan. Sear medallions for 2 minutes on each side, or until slightly firm and browned. Transfer pans to oven and allow medallions to cook 5 minutes for medium-rare, 10 minutes for well-done. Two minutes before pork is done to your liking, place a goat cheese disc on top of each medallion. Remove from oven when cheese has softened and slightly melted.

While pork finishes cooking, heat a large, heavy skillet over medium-high heat with remaining olive oil. Add peppers, sautéing until softened, about 5-10 minutes (3 minutes if you're using roasted peppers).

To serve, mound an equal portion of bell peppers in the center of each of 6 heated serving plates. Place 3 medallions around peppers and top with basil leaves.

Round Out the Meal:

With hot, buttered spätzle and chives

Kid Friendly:

Substitute a more mild cheese like Neufchatel.