Italian · Lunch
Three Cheese and Meat Board
An Italian antipasto board built around seared pork tenderloin medallions, prosciutto, and three cheeses—mozzarella, parmesan, and ricotta—with cannellini beans, walnuts, cherry tomatoes, and fresh rosemary finished with olive oil and honey.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
754Calories
66.2gProtein
43.8gFat
20.1gCarbs
8.7gSugar
5.6gFiber
1589mgSodium
215mgChol
17.2gSat Fat
1120mgPotassium
580mgCalcium
4.2mgIron
2.4mcgVitamin B12
10mgVitamin C
Goes well with
Italian Cream Soda (Affogato-style)
local
Chianti Classico
international
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the pork medallions dry and season both sides with salt and pepper.
2
Heat the olive oil in a skillet over medium-high heat. Sear the pork medallions 3 minutes per side until golden and the centre reaches 145°F (63°C).
3
Rest the seared pork on a plate for 5 minutes.
4
Plate
Arrange the mozzarella, parmesan, and ricotta in clusters on a board. Nestle the prosciutto, pork, cannellini beans, walnuts, and cherry tomatoes into the gaps. Drizzle with honey, sprinkle with rosemary, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g pork tenderloin, cut into medallions
- 2 oz28g, about 2 thin slices prosciutto
- 3 oz86g fresh mozzarella
- 2 oz56g parmesan
- 3 oz86g ricotta
- 2/3 cup120g, canned, drained cannellini beans
- 1 oz28g walnut halves
- 1/2 cup70g cherry tomatoes
- 2 tsp2 tsp honey
- 2 tsp2 tsp fresh rosemary
- 2 tbsp2 tbsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
