Pork Medallions

Recipe By:
Blueberry
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  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's an excellent recipe for cooking pork loin that features a sauce made from chicken stock with an array of fragrant spices.
 

Ingredients

  • 1 1/2 pounds boneless pork loin
  • 1/2 cup flour
  • 1 cup sun dried tomatoes packed in oil
  • Olive oil as needed
  • 24 small mushrooms, sliced
  • 6 shallots or 1 large onion, minced
  • 1 1/2 cups chicken stock
  • 3/4 cup cooking sherry
  • 1/4 cup worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon dill
  • 1/4 teaspoon rosemary
  • Salt and pepper to taste
  • 2 colored bell peppers, julienned
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Directions

  1. 1. Slice pork loin into 1/4 inch medallions. Flatten the medallions between your hands and dredge in the flour.
  2. 2. Note: If your sun dried tomatoes are not packed in oil then blanch them in boiling water for 2 minutes then drain.
  3. 3. Cut the tomatoes into thin strips.
  4. 4. Over medium low heat saute medallions in oil, 1 1/2 minutes per side; remove from pan and keep warm.
  5. 5. In a large saucepan over medium heat saute mushrooms and shallots for two minutes or until soft.
  6. 6. Stir in stock, sherry, worcestershire sauce, parsley, seasonings and sliced tomatoes. Add medallions and simmer for five to ten minutes.
  7. 7. Meanwhile saute colored bell peppers separately; use to garnish medallions. Serve over pasta or rice.