• Tommy Centola

Medallions of Pork from Warren Leruth

This week, I want to share recipes from the chef, in my opinion, was the greatest restaurant chef, Warren Leruth. These recipes are from the Great Chefs of New Orleans series, that ran on PBS. These episodes were filmed inside the restaurant kitchen.


4 (2-ounce) pork medallions from the tenderloin or loin

1 teaspoon Creole or Dijon mustard

1 tablespoon flour mixed with 1/4 teaspoon of salt and 1 pinch white pepper

1 tablespoon oil

1 tablespoon butter

1 cucumber, peeled, seeded and sliced in 1-inch pieces

1 cup California riesling (white wine)

1 teaspoon mustard (as above)

4 1/2-ounce sliced Port Salut or Fontina cheese

1 teaspoon parsley, chopped


Pound pork until thin and spread with a teaspoon of mustard. Sprinkle with the seasoned flour. Heat the oil and butter until quite hot. Add pork, mustard side up. Turn every 30 seconds or so for 2 minutes. Remove to a hot plate to keep warm.


Add cucumber and remaining mustard. Stir and toss to coat with oil, butter and mustard for 2 minutes. Push cucumbers to one side of the pan. Replace pork and cover with cheese. Distribute cucumbers around pork, pour on half of the wine and cover pan for 1 minute. Remove cover, add remaining wine, and cover for another minute, or until the cheese begins to melt. Sprinkle with chopped parsley and serve.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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