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Pork Medallions with Mint Salsa Verde

Pork Medallions with Mint Salsa Verde


Italians call it Salsa Verde, French call it Sauce Verte. In Argentina it is known as Chimichurri. In Germany, Grüne Soße. All these sauces are similar, but not exactly the same – but they all use fresh herbs as the basis.



  • 1 Pork Fillet
  • Salt, Pepper
  • Vegetable Oil


  • 1 Handfull Fresh Mint
  • 1 Handfull Fresh Flat (Italian) Parsley
  • 2 Garlic Cloves
  • 30 ml (2 tablespoons) Capers
  • 30 ml (2 tablespoons) Balsamic Vinegar
  • 200 ml (6oz)Olive Oil

Set up

  1. Remove the mint leaves from the stems.
  2. Remove the parsley leaves from the stems.
  3. Wash the herbs in cool water, drain well.
  4. Peel the garlic.


  1. Slice the fillet in 6 medallions.
  2. Flatten each medallion. Use the flat side of a chef’s knife or a meat hammer, or even the palm of your hand.
  3. Heat a pan with the vegetable oil.
  4. Season the pork with salt and pepper.
  5. Sear the medallions on one side, turn the heat down to medium.
  6. Cook for a few minutes, then turn the meat over and let it cook until the pork is well done.
  7. Place the pork on a plate with a bit of tinfoil over it.


  1. While the meat “rests”, put the ingredients for the sauce in a blender.
  2. Pulse until blended. Don’t let the blender go too long – the sauce should remain a bit “chunky”.
  3. Serve the meat with the sauce.

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