Pork Medallions And Peppers Recipes

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PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

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.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

PORK MEDALLIONS WITH RED PEPPERS AND ARTICHOKES



Pork Medallions With Red Peppers and Artichokes image

Make and share this Pork Medallions With Red Peppers and Artichokes recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
cooking spray
8 (2 ounce) boneless center cut pork chops
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
2 cups red bell peppers, strips
1 cup reduced-sodium fat-free chicken broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1 (14 ounce) can artichoke hearts, drained

Steps:

  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Sprinkle the pork with Italian seasoning, salt, and pepper. Add pork, and cook 1 minute on each side or until lightly browned.
  • Remove from pan. Add bell pepper to pan; sauté 2 minutes.
  • Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.
  • Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated.
  • Remove pork from pan, and keep warm. Increase heat to medium-high; cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.

Nutrition Facts : Calories 301.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 86.2, Sodium 745.1, Carbohydrate 17.2, Fiber 7.3, Sugar 5.1, Protein 37.9

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