6 Reviews of Florentine Pork Medallions

From: The Flying Chef

On May 29, 2008

Absolutely gorgeous!! I changed this, but only slightly, reading other reviews, realised juices from pork was the meaty flavour. My loin was very lean so rendered nearly nothing, I added about 1/2 teaspoon beef granules. I grated about 4 tablespoons gruyere, parmesan mix, I had this on hand. I added half this to the sauce and sprinkled the rest over the top, apart from that made as is. Perfectly cooked pork, was so juicy and tender and we wolfed this one down. I will be making this again and again. So creative of you Alskann to come up with such a winner being restricted on ingredients. I know I altered slightly but I am sure it would have the same outstanding flavour if you got enough juices from pork and made with your listed cheese. I only changed the cheese as I had that in my fridge. A definite winner!!!

From: CarolAT

On Feb 23, 2008

My DH and I were invited to an RSC dinner where PaulaG prepared this dish. The medallions were cooked at a higher temperature than was called for in the recipe, and they came out very tender. The presentation of the chopped spinach and sun dried tomato sauce was very elegant, and added a lot to the dish.

From: NcMysteryShopper

On Mar 1, 2008

This was a creative use of the contest ingredients and a very easy recipe to prepare. Our pork tenderloin was perfectly cooked. The Florentine topping was good, but it did not seem to pair as well as I would have thought with the tenderloin. I think what accounted for this disjointedness was the lack of pork drippings from our tenderloin. I managed to get one scant tablespoon out of the pan. If there had been more drippings I think this would have added what I felt was missing. Maybe a higher cooking temperature would have produced more drippings. I noticed after dinner that the sauce was still on the plates and the tenderloin had been eaten. Great Recipe. Good Luck Chef.

From: PaulaG

On Feb 22, 2008

This is a fantastic recipe! Demonstrates a high level of creativity. The temperature for the pork loin seemed a little low to me. Mine was cooked at 425 degrees for about 20 to 25 minutes and was moist and tender. The sauce is a beautiful addition. This was served along with another RSC recipe, Contest Entry: Creamy Asiago and Artichoke Soup. Good luck in RSC #11

From: Amanda's Pantry!

On Aug 28, 2009

I was in the mood for pork so I chose this and the first bite had me hooked! The meat was tender and the sauce was excellent!

From: Lorraine of AZ

On Jun 8, 2008

What a great addition to my pork tenderloin recipes. This is so vey tasty! The spinach-tomato topping was very attractive; I'll try this one on company next.. The pork itself was juicy and tender. I added just a bit of reserved bacon fat after reading the reviews, but it didn't need much. I'll definitely make this again. Made for Aussie #17.