Sautéed Medallions of Pork with Apples & Goat Cheese | Finely J.P.'s

August 11, 2011

"Stolen with permission" from Chef John Pontius of Finely JP's in Wellfleet, Massachusetts, this delicious recipe has only 5 ingredients and 9 steps

Cape Cod is one of beautiful New England's most popular vacation spots in the summertime. Vacationers that happen upon this roadside shack-like, cozy restaurant get to enjoy more of a "local" feel than a "tourist" restaurant. Chef John Pontius serves up creative cuisine with high dollar taste for a more casual price. Here's one of his specialties to try at home; with only five ingredients and nine steps!

About the chef: The early years of Chef John (J.P.) Pontius's career in the restaurant industry found him in a summer camp kitchen, catering clambakes and bussing tables, and in the dining hall of SUNY Morrisville during his college years. After completing school, he spent two years behind the line at a French restaurant in Syracuse, New York.

J.P. moved to Cape Cod in 1982, lured by a job opportunity at Ciro and Sal's in Provincetown, Massachusetts. He followed that with a stint as sous chef at Aesop's Tables in Wellfleet, and then spent the next few years between the cape and Boston, honing his skills in the kitchens of Devon on the Common, Davio's and Rebecca's.

J.P.'s first position as executive chef was at the Gristmill Restaurant in Eastham, Massachusetts. in 1986, where he ran the restaurant for four summers and traveled in the off-season. In 1990, he leased a dinner business within the 28-seat Flying Fish Cafe in Wellfleet, and his success there gave him the confidence to look for something that he could call his own. In 1991 he established Finely J.P.'s, and the rest, as they say, is history!

Finely J.P.'s 
554 Route 6 
Wellfleet, Massachusetts 02667 
508 349 7500 

Sautéed Medallions of Pork with Apples and Goat Cheese is served at Finely J.P.’s for $19. 
This recipe makes two restaurant servings.

2 ounces goat cheese, sliced 
1 pound pork boneless center loin 
1 apple, medium-sized 
1 - 2 Tbsp soy or vegetable oil blend, (at least 10% of which is olive oil) 
Salt and pepper

Steal This Recipe® step-by-step Instructions: 
Take the goat cheese out of the refrigerator 15 minutes prior to cooking. 
Slice pork into 1/4-inch medallions. 
Slice apple into 1/4-inch pieces. 
Put the oil in a sauté pan over medium-high heat, making sure oil is hot but not smoking. 
Carefully place the pork in the pan and season with salt and pepper. 
Cook for 3 to 4 minutes on one side, turn over and cook an additional 2 to 3 minutes or until done. 
Move the pork to the side of the pan, stacking if necessary, and reduce the heat to medium-low. 
Add the apples and season with salt and pepper, cooking about 3 minutes on each side or until just tender. 
Layer the pork, apples and slices of goat cheese across two plates and serve immediately.