This post may contain affiliate links and I will be compensated if you make a purchase after clicking through my links See Full Disclosure Here
I sure hope you love pork because this week on the blog it’s going to be a pork-a-palooza. I mean every pork dish I’ve made and haven’t posted is going to be going up this week!
Here we go with #1…Pork Medallions with Cherry Peppers
One of my favorite Italian dishes is pork and cherry peppers (a.k.a vinegar peppers). These peppers are a staple in my kitchen. I use them for antipasto, stuffed peppers and also when cooking pork, chicken or veal dishes. This is actually the time of year most old fashioned Italian families (at least here in NY) can/preserve cherry peppers in vinegar.
So you don’t have an old fashioned Italian family that stores peppers for the winter? Don’t worry you can still make this dish by getting cherry peppers from your local market or specialty store. Some brands I use and have seen in my local markets are B&G or Cento.
Pork and peppers kinda go together like white on rice (as the old saying goes). I always use sweet peppers but if you like it hot, hot,hot then by all means go for it! Here’s how I make this dish:
- begin by trimming off the fat from the tenderloin, then slicing into 1/4″ to 1/2″ medallions (trying to keep all the same thickness), season and then sear in a hot saute pan with olive oil. I use an oven safe skillet so I can pop into a hot oven for 10-15 minutes at the end.
- as the pork medallions are cooking drain/remove all the peppers from the jar, but reserve about a 1/2 cup of the pepper juice. Then quarter the peppers and set aside. Best practice is to just keep them the same shape and size for even cooking. Once the medallions have seared on both sides over medium/high heat transfer them to a warm dish and cover.
- now add the garlic, chopped vinegar peppers and butter to hot the pan and saute on medium heat for a few minutes;then add the chicken stock and vinegar juice. Bring it to a simmer and return the pork medallions to the pain.
- mix all together and then place into a preheated oven. Roast for about 15 minutes or until the medallions are cooked through. Very carefully remove the pan from the oven and let it cool before transferring to a serving tray.
Give this recipe a try and not just because it happens to be one of my favorites but because it’s a quick meal that I really think you’ll like it.
Pork Medallions and Cherry Peppers
- 2 1/2 lbs pork tenderloin cut into 1/4" medallions
- 32 oz jar of whole vinegar peppers quartered without liquid
- 3-4 tablespoons olive oil
- 3 cloves chopped garlic
- 1/2 cup chicken stock
- 1/2 cup reserved pepper juice from jar
- 1 tablespoon butter
- Salt & Pepper to taste
- Pre-heat oven to 400 degrees
- Clean fat from tenderloin(s) and slice into 1/4:-1/2" medallions. Season with salt and pepper.
- Heat olive oil in a saute pan. Sear both sides of the medallions in the hot pan . Transfer to a warm platter.
- Drain peppers from jar and reserve a 1/2 cup of the liquid. Quarter the peppers and put them in the hot pan with garlic and butter. Saute a 2-3 minutes then add the reserved pepper juice and stock. Bring to a boil and then return pork medallions to the pan. Coat pork with the sauce. Then place the pan into a preheated oven for an additional 15 minutes or until cooked through and browned.
- Carefully remove pan from oven and transfer meat, peppers and sauce to a serving platter.