Monday, May 16, 2011

Pork Medallions with Peppers

This one is going into my regular rotation.  I can't believe how fast, healthy and tasty this pork recipe was.  Pork has been my go-to meat lately and with recipes like this, I don't see that ending anytime soon!  It comes from a 20 minute cooking recipe, so this recipe is a multi-tasker. 

Pork Medallions with Peppers (Cooking Light, January/February 2011)
  • 1 pound pork tenderloin, trimmed and cut crosswise into medallions (or two pork chops)
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh black pepper
  • 1 tbsp EVOO
  • 1 1/2 ts chopped fresh rosemary, divided
  • 4 canned anchovies OR 3 tbsp minced calamata olives (I used calamata olives in my recipe)
  • 3 garlic cloves
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 2 tsp balsamic vinegar

This one is easy - get chopping.  Once you're all chopped, it's go time.


Heat EVOO in a pan, let it heat up and add in your pork chops (or medallions) and let them get a sear on them - about 5 minutes.


Flip and add in remaining ingredients (except for balsamic).  Let saute for about 7 minutes or until peppers are soft and pork is cooking all the way through.



And done.  Drizzle with balsamic vinegar and a bit of rosemary.  I was so hungry I didn't take anytime to really plate this in any sort of appealing looking way.  I let the porkchops sit to ensure the juices stayed in the meat (5 to 10 is appropriate), and below is the result.  




  1. YUM!! Rafe has the week off and bought some porkchops for dinner -- I think I'll send him this post for inspiration!! looks delicious!

  2. Thanks Alicia - you'll have dinner served in zero time flat!