Pork Medallions topped with Fontina Cheese

Serving size: 2

One (1) 20oz. pork tenderloin cut into six medallions (about 2½ -3oz each)
6 slices of pancetta (Italian bacon)
10ozs. Cannellini beans (cooked)
2 tbsp soy oil
1/2oz. truffle butter
2 tbsp extra virgin olive oil
16ozs. mustard greens (blanched)
1 garlic clove (peeled)
1½oz. fontina cheese
¾ cup Chianti wine


  1. Wrap each pork medallion with a sage leaf and a slice of pancetta.
  2. Secure with a toothpick.
  3. Season pork medallions with salt and pepper then lightly coat with flour
  4. Heat soy oil in a medium size skillet. Add pork medallions to skillet and cook on medium heat until done.
  5. Transfer pork medallions to a plate. Discard the remaining soy oil and return skillet to heat. Add Chianti wine and simmer until liquid is reduced by half.
  6. In a separate pan, melt truffle butter then add Cannellini beans and sauté until warmed through. Season with salt and pepper. Keep warm.
  7. In another pan, heat extra virgin olive oil and add the garlic clove. Cook until garlic is brown.
  8. Remove garlic clove then add the mustard greens. Season with salt and pepper. Cook until warmed through.
  9. Return pork medallions to Chianti wine sauce, top with fontina cheese and bring to a simmer.

Serve pork medallions on a warm plate with the sauce, beans and mustard greens.