Pistachio Crust Pork Medallions

With kitchen twine, tie up the medallions of the pork fillets so that they keep their shape during cooking. In a bowl, mix 4 tablespoons honey with 4 tablespoons soy sauce. Cover the medallions in the honey and soy sauce mixture, making sure that all sides are well covered by the liquid, and let them marinate for at least 10 minutes.

 

- Step 2 -

Slice the corncob into half rounds and brown them in a little oil for 1 minute per side, then add the escarole leaves and continue cooking for 1-2 minutes. Remove from heat, add salt and keep everything warm. Drain the pork medallions and keep the marinade. Brown the medallions in a hot pan coated with oil for 3 minutes on the first side and for a little less than 3 minutes on the second side.

 

- Step 3 - 

Sprinkle at least 6 pouches (0.5oz ea) of ground Dilly-Yo pistachios on a flat plate. Transfer the medallions into the ground pistachios and gently press them onto the medallions so that they stick to both sides. Return the pan to the heat, put the reserved marinade into it and reduce it over high heat for less than 1 minute. Serve the pork medallions with the corn, escarole and the reduced honey and soy sauce mixture.