Pork Medallions with Green Garlic; stuff

We were invited to a barbecue last night, US style…. meaning foods cooked on charcoal accompanied by proper baked beans and potato salad.

It was wonderful.

The guests were an eclectic group, as is typical… some French, some British, some American, some ?.

The subject of our home-country foods came up, as is also typical.

We, being the longest-term expats, were able to astound the newer folks with tales of the old days (10 years ago) when butternut squash and pumpkin were considered pig food. Sweet corn still is for the most part….

One can now pay a hefty price for a butternut squash in the markets – although I still see farmers growing them in vast quantities to feed the livestock.

There are a few vegetables that have long been cherished here that are slowing moving west: endive, leeks, Swiss chard and white asparagus are all becoming more common in the US, esp, since we left.

And now I am learning that my favorite, green garlic, is taking its long overdue place in farmer’s markets.

I was first introduced to it in Spain about 10 years ago. A few years later I would see one or two bundles each week for 2 or 3 weeks in the spring here in France.

Now I see boxes of it every week – and for a reasonable price.

Here is more information on garlic and all of it’s benefits,

Between the asparagus, artichokes and green garlic we are both very happy eaters this time of year.

For this dish I used both butter and olive oil for two reasons: olive oil keeps the butter from getting too brown or burning and the butter helps make a lovely pan sauce.

Pork Medallions with Green Garlic

Total time: 25 minutes


  • 12oz (360gr) pork tenderloin, sliced into 1″ (2.5cm) thick medallions
  • 3 tbs flour
  • 1 tsp lemon pepper
  • 1 tsp smoked paprika
  • 1 tbs butter
  • 1 tbs olive oil
  • 2 – 3 green garlic, sliced
  • 2 tbs white wine


  • Combine flour, lemon pepper, and paprika in a flattish bowl.
  • Heat butter and oil in a skillet over medium heat.
  • Dip both sides of each pork medallion in the flour mix, then add to the skillet.
  • Sauté for 5 – 7 minutes per side.
  • Add the green garlic when you turn the pork.
  • When pork is done remove to a small platter.
  • Add white wine to deglaze pan. Stir up all the bits and pour over pork. Serve.

Print Recipe

And now I have to go trim the artichokes, asparagus and green garlic for dinner.

Yes, we’re having all three.

Happy spring!

Last update on February 20, 2019

8 thoughts on “Pork Medallions with Green Garlic; stuff”

  1. In So. California, we’ve had leeks, endive, escarole, chard, etc. for as long as I can remember. White asparagus, not as much and when I used to see it, it didn’t look all that fresh. Now, that isn’t the case. Your dinner company sounds wonderful. I would have enjoyed that/ The recipe, as always, would more than satisfy.

    • California has always been in the forefront – ’cause everything grows there. I do remember hearing from other readers that leeks were available but very expensive in other parts of the US, Escarole is not something I see – nor do I see kale. Shucky darn! Endive is a very popular vegetable here…. usually in a gratin.
      The party was fun… a great mix of people

  2. We’re smoking ribs tomorrow for dinner. We smoke all year round though, even when it’s zero degrees out. Husband kind of got away from the Webber though and I have to admit, the burgers aren’t nearly as good on the smoker.

    • We have a smoker, a weber, a gas grill, a small charcoal grill…. and he uses them all, depending on what he’s cooking. I look forward to him taking over for his 6 months of cooking! And he’s happy to start and happy to finish

  3. Pork medallions with green garlic sounds wonderful! Spring is so late this year that the garlic hasn’t yet sprouted – all we’ve seen so far are the tiniest tips of chives. Now I’m really anxious for the garlic to appear!

    I can’t imagine wasting butternut squash on the pigs! (Unless you consider me to be one of the pigs…). One of our Parisian friends refused to even try corn on the cob at our house. We were dining in our back yard and had managed to get brilliant sweet corn that had been picked that day. No amount of “ooooohh this is fabulous!” from everyone (including the fellow’s wife) would change his position that he would “never eat horse food”.

    (He does eat andouillette though. In fact he relishes it. I confess that while I have tried a tiny morsel, I would never try it again.)

    • And they love tripe… sorry, not for me. I’ll eat the sweet corn. I have actually seen some French people eat ‘le hamburger’ with their hands rather than a knife and fork. Perhaps if you had shown him how to cut the kernels off with a knife? Seriously, the first year I planted pumpkins the neighbors wanted to know if we were going to raise pigs.This is the very best time of the year for herbs chez moi! I have a basketful on the counter waiting for dinner

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