Spicy Pork Medallions with Sweet Peppers

February 10, 2012

Here’s a simple dish with loads of flavor.  It’s got a little heat, a vinegar tang and a little sweet all combined into an easy one-skillet dish.  I love these cute little sweet peppers and they were in the inspiration here but feel free to use whatever sweet bell peppers you like or can find.

  • Pork Tenderloin
  • Cider Vinegar, 1 1/2 cups
  • Cayenne Pepper, 1 to 2 teaspoons depending on how much kick you want
  • Brown Sugar, 1/3 cup
  • Garlic, 3 or 4 cloves
  • Olive Oil, a couple tablespoons or so
  • Sweet Peppers, size and color is your choice, but a couple of cups when sliced
  • Rosemary, a tablespoon or so when snipped
  • Balsamic Vinegar (not shown), 1/4 cup

Combine the cider vinegar, cayenne, brown sugar and minced garlic then set it aside for now.

Cut the tenderloin into 1 1/2 to 2 inch slices.

Use a mallet to pound each slice to about 1/2 inch thick.

Pile the pork into a shallow baking dish and pour in the vinegar mixture.  Cover and let it marinate in the fridge for at least an hour.

Meanwhile, slice the peppers into strips and remove at least most of the seeds.

Heat the olive oil over medium-high heat in a large saute pan.  Working in batches if necessary to avoid overcrowding the pan, add the pork slices and let them cook until the underside is browned and they turn easily.

Turn them and brown the other side.  This only takes a few minutes for each side.

Add the peppers and rosemary and stir it all together.  Reduce the heat to medium or medium-low.

Add a little balsamic vinegar to deglaze the pan and continue cooking until the peppers are just tender.

Serve it all up hot and enjoy!

 

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{ 2 comments… read them below or add one }

1 Olga @ MangoTomato February 10, 2012 at 6:02 pm

I’ve always liked the look of those little peppers at my grocery store, but have never purchased them. The dish looks great. I think it deserves a bowl of cheesy polenta.

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2 karenbove February 10, 2012 at 6:19 pm

GMTA because I served this with a big casserole dish full of cheddar grits!

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