Pork Medallions and Cherry Peppers
Simple meal of pork tenderloin medallions cooked with Italian Vinegar Pepper (a.k.a cherry peppers).
Ingredients
- 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
Instructions
- 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.
Notes
If you can't find vinegar/cherry peppers you can substitute red bell peppers and 1/2 cup red wine vinegar (for pepper juice). Keep in mind the peppers may not to cook a bit longer than the cherry peppers. They should be soft but with a little bite to them. The outcome will be slightly different but overall it should work.
Tried this recipe?Let us know how it was!