Medallions of Pork With Sweet Red-Pepper Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
- Salt and freshly ground pepper to taste
- 1tablespoon olive oil
- 4tablespoons finely chopped onions
- 2red bell peppers, about ¾ pound, cored, seeded and cut into 1¼-inch cubes
- 1teaspoon chopped garlic
- 1cup fresh or canned chicken broth
- ½teaspoon cumin powder
- 1bay leaf
- 2tablespoons butter
- 2tablespoons fresh lemon juice
- 2tablespoons finely chopped fresh coriander
Nutritional analysis per serving (4 servings)
351 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 32 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
- Step 2
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.
- Step 3
Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
- Step 4
Transfer meat to a warm serving dish and keep warm.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
This got rave reviews although, to accomodate one person's food allergy, I had to make it without onions and garlic. The bell pepper sauce would probably compliment chicken, fish, tofu, or pasta as well.
CAUTION: To avoid having hot sauce EXPLODE out of your blender/food processor, cook the sauce ingredients first and let them cool COMPLETELY before pureeing. Then cook the meat and add the pureed sauce back to the pan.
I made this tonight for the first time since the ‘80s when it was one of my faves. Still love it. Note that the blender won’t explode when you purée the hot onions, peppers and broth if you leave the hatch on the lid open and gently hold a towel over it so you don’t get splashed.
The sauce was great; 1\2 pepper and 1\4 large onion was good for 2 people. Grilled pork chops.
This got rave reviews although, to accomodate one person's food allergy, I had to make it without onions and garlic. The bell pepper sauce would probably compliment chicken, fish, tofu, or pasta as well.
CAUTION: To avoid having hot sauce EXPLODE out of your blender/food processor, cook the sauce ingredients first and let them cool COMPLETELY before pureeing. Then cook the meat and add the pureed sauce back to the pan.
That was my plan. I have previous, unfortunate experience processing hot food! Good advice, Becky.
Or you can use an immersion blender - one of the best under $100 purchases I've ever made - making pureed soups and sauces is so much easier.