Italian · Lunch
Three Cheese and Meat Board (High-Protein)
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
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
