Grilled pork tenderloin medallions
Grand Hyatt, San Francisco
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3 pieces pork tenderloin, 2½ ounces each
6-8 thick potato sticks, 1/2" X 1/2" X 4" long, fried crisp
1 small crispy onion
2 ounces fig jus (reduced sauce from figs)
3 ounces braising greens
Rice flour for breading of onions
Fig sauce for presentation
Trim pork tenderloin and cut medallions. Season with salt and pepper. Grill.
Peel, cut and blanch potato sticks; deep fry till crisp.
Slice onions thin and dredge with rice flour; deep fry till crisp, drain on a paper towel and hold.
Saute braising greens, set aside and keep warm.
Assemble plate as shown and drizzle with fig sauce.