Chamberlain’s Pork Mignon with Lobster and Crabmeat Dynamite and Wasabi Mashed Potatoes

Name: Chamberlain’s Pork Mignon with Lobster and Crabmeat Dynamite and Wasabi Mashed Potatoes
Total time: 1800 s
Yield: 6 servings
Ingredients: 12 pork tenderloin medallions 3.5 oz each; 2 teaspoons olive oil; salt; black pepper; 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

Pork

13Ingredients

┅Calories

30Minutes

Recipe courtesy of Lan Nickens, Executive Chef, Chamberlain’s Steak and Chop House (Dallas, TX)

Ingredients

servings:

12 pork tenderloin medallions (3.5 oz each)
2 teaspoons olive oil
salt
black pepper
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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Directions

Combine crabmeat, lobster, mayonnaise, caviar, chives and hot sauce in medium bowl. Gently stir to combine. Season with salt; chill.
Dissolve wasabi powder in water; add to mashed potatoes; set aside and keep warm.
Brush 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.

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