Chamberlain’S Pork Mignon With Lobster And Crabmeat Dynamite And Wasabi Mashed Potatoes

• 12 pork tenderloin medallions 3.5 oz each
• 2 teaspoons olive oil
• salt to taste
• black pepper to taste
• 4 ounces fresh crabmeat
• 4 ounces lobster meat fresh
• 2 tablespoons Japanese Mayonnaise
• 1 tablespoon caviar flying fish
• 1 tablespoon fresh chives minced
• 1 teaspoon hot chili sauce
• 2 cups mashed potatoes warm
• 1 tablespoon water warm
• 1 teaspoon wasabi powder

1. Combine crabmeat, lobster, mayonnaise, caviar, chives and hot sauce in medium bowl. Gently stir to combine. Season with salt; chill.
2. Dissolve wasabi powder in water; add to mashed potatoes; set aside and keep warm.
3. Brush pork with oil; season with salt and pepper. In large skillet, cook over med-high heat for about 4-5 minutes per side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Divide crabmeat mixture over pork medallions; place under very hot broiler for 15 seconds or until bubbly. Remove from broiler and serve with wasabi mashed potatoes.

pork tenderloin, olive oil, salt, black pepper, fresh crabmeat, lobster, mayonnaise, fish, fresh chives, hot chili sauce, potatoes, water, wasabi powder

Taken from www.yummly.com/recipe/Chamberlains-Pork-Mignon-with-Lobster-and-Crabmeat-Dynamite-and-Wasabi-Mashed-Potatoes-2247892 (may not work)