Chamberlain’s Pork Mignon with Lobster and Crabmeat Dynamite and Wasabi Mashed Potatoes



Recipe courtesy of Lan Nickens, Executive Chef, Chamberlain’s Steak and Chop House (Dallas, TX)


  • 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
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    Made it


    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.
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