Chamberlain’s Pork Mignon with Lobster and Crabmeat Dynamite and Wasabi Mashed PotatoesPork
Recipe courtesy of Lan Nickens, Executive Chef, Chamberlain’s Steak and Chop House (Dallas, TX)
12 pork tenderloin medallions (3.5 oz each)
2 teaspoons olive oil
4 ounces fresh crabmeat
4 ounces lobster meat (fresh)
2 tablespoons Japanese Mayonnaise
1 tablespoon caviar (flying fish)
1 tablespoon fresh chives (minced)
1 teaspoon hot chili sauce
2 cups mashed potatoes (warm)
1 tablespoon water (warm)
1 wasabi powder
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1Combine crabmeat, lobster, mayonnaise, caviar, chives and hot sauce in medium bowl. Gently stir to combine. Season with salt; chill.
2Dissolve wasabi powder in water; add to mashed potatoes; set aside and keep warm.
3Brush pork with oil; season with salt and pepper. In large skillet, cook over med-high heat for about 4-5 minutes per side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Divide crabmeat mixture over pork medallions; place under very hot broiler for 15 seconds or until bubbly. Remove from broiler and serve with wasabi mashed potatoes.