Bacquet’s Pork & Prawns (serves 2)


12 oz pork tenderloin medallions, well-trimmed

6 lg prawns (U10-12)

1/3 C diced shallots

½ C diced tomatoes

1 Tbsp minced garlic

1 tsp Herbs de Provence

1 tsp Cajun seasoning

Splash of dry white wine

¾ C veal stock (substitute beef or chicken as available)

1/3 C tomato sauce

1 tsp pesto or minced basil

1 lemon, for garnish

EVOO & butter


2 Tbsp of EVOO and 2 Tbsp butter to skillet and heat to medium-high heat. Add pork medallions and cook for 1-2 minutes (do not cook through yet), move to edge. Add prawns in the center of the skillet and cook approximately 1 minute; flip pork medallions and prawns and cook another 1-2 minutes, until browned. Remove pork and prawns to plate.

To skillet, add tomatoes, garlic, and shallots and sauté for 1-2 minutes. Add a splash (or two) of white wine to deglaze caramelized bits from pan. Add Cajun and herb seasonings, plus stock, and stir. Add tomatoes sauce and pesto. Keeping on medium-high heat, heat sauce to boil and reduce 1 mintute. Add pork and finish cooking until just pink inside. Add prawns and finish cooking to meats are done.

To serve, plate the pork medallions and place a prawn on each. Pour sauce over and garnish with parmesan cheese and lemon slice. Serve with rice or pasta.

Extra sauce may be tossed with pasta for a second meal!

Bon Appetit!

Bacquet’s Restaurant
1117 E Winding Creek Dr Ste 150
Eagle, Idaho 83616
Reservations (208)577-6238