Best Medallions Of Pork With Sweet Red Pepper Sauce Recipes

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

PORK MEDALLIONS WITH SWEET RED PEPPER SAUCE

Steps:

• 1. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 2. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 3. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 4. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 5. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 6. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 7. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 8. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 9. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.
• 10. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE

Steps:

• Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
• Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
• Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
• Transfer meat to a warm serving dish and keep warm.
• Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
• Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.