Pork medallions with sweet peppers

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Flour
¼ teaspoon Salt
¼ teaspoon Dried basil
⅛ teaspoon Black pepper
1 pounds Pork medallions
1 teaspoon Oil (up to 2)
1 Red, green, and yellow bell peppers, in thin strips
⅓ cup Dry vermouth
1 teaspoon Cornstarch
½ teaspoon Sage

Directions

Combine flour, salt, basil and pepper. Mix well. Dredge pork medallions in flour. Coat a large skillet with Pam. Add oil. Add medallions. Cook for 2-4 minutes per side. Can add a little water if too dry. Transfer to warm platter. Respray pan. Add peppers, cut in strips and cook until crisp-tender. Combine vermouth, cornstarch and sage. Add to skillet. Bring to boil. Reduce heat. Cook just until thick. Spoon over pork. MC formatting by bobbi744@...

NOTES : Per serving: 221 calories, 5 g. fat, 83 mg. chol. Delicious!!!!. I use Loin medallions and to ensure tenderness, covered, added ¼ cup water and steamed for about 5 minutes. Then I added peppers and continued steaming for 3 minutes. I then removed meat and added vermouth mixture to thicken ************************************************** #5 Subject: more strata recipes From: "Kim" <kreese@...> Date: Fri, 2 May 1997 19:45:15 -0400

Recipe by: Cooking Light Yearbook Posted to Kitmailbox by Roberta Banghart <bobbi744@...> on May 02, 1997

Related recipes