Pepper Pork Medallions
IndianChickenIntermediate2 minBy Northstar
Ingredients
Servings
4
- 0 each lb. boneless pork loin or leg steak (1/8 inch thich)
- 0.5 cup flour
- 1 cup sun dried tomatoes
- 24 each mushrooms, sliced
- 6 each shallots or 1 large onion, minced
- 0 cup chicken stock
- 0.8 cup cooking sherry
- 0.3 cup Worcestershire sauce
- 2 each tbsp. chopped fresh parsley
- 0.3 each tsp. each dried oregano, basil, thyme
- 0.3 each tsp. each dried dill, rosemary
- 0.3 each tsp. salt and ground black pepper
- 0.5 each each sweet red, yellow and green peppers, julienned
Instructions
- 1
Flatten pork medallions with your hand; lightly flour.
- 2
Blanch tomatoes in boiling water for 2 minutes; drain and cut into thin strips.
- 3
Over medium low heat, saute medallions in oil 1 1/2 minutes per side, remove from pan and keep warm.
- 4
In a large saucepan, over medium heat, saute mushrooms and shallots in 2 tablespoons oil 1 to 2 minutes.
- 5
Stir in stock, sherry, tomatoes, Worcestershire sauce, parsley and seasonings.
- 6
Add medallions and simmer 5 to 10 minutes.
- 7
Meanwhile, saute peppers in 2 tablespoons oil and use to garnish medallions.
- 8
Serve over pasta or rice.
Tags
greekprize-winning-recipes