Post by marlaoh on May 14, 2003 6:18:30 GMT -6
Pork Medallions with Vegetables
Tarragon flavors the carrot and celery that accompany these pork medallions.
Source: Better Homes and Gardens
3/4 pound pork tenderloin, trimmed of separable fat
1 large onion, cut into thin wedges
1 cup celery cut into thin bite-size strips
1 cup carrots cut into thin bite-size strips
2 cloves garlic, minced
1 cup water
2 teaspoons instant chicken bouillon granules
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 tablespoon cornstarch
1 tablespoon cold water
Nonstick cooking spray
1. Cut pork tenderloin crosswise into 1/2-inch slices. Place one slice of pork between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with each remaining pork slice; set aside.
2. In a medium saucepan combine onion, celery, carrots, garlic, the 1 cup water, bouillon granules, tarragon, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are crisp-tender.
3. Stir together cornstarch and remaining water. Stir into vegetable mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
4. Meanwhile, spray a 10-inch skillet with nonstick cooking spray. Cook half of the pork slices over medium heat for 2 to 3 minutes per side or until thoroughly cooked. Remove from skillet; keep warm. Repeat with remaining pork slices.
5. To serve, spoon vegetable mixture onto a serving platter. Place pork slices atop vegetables. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours before using.
Tarragon flavors the carrot and celery that accompany these pork medallions.
Source: Better Homes and Gardens
3/4 pound pork tenderloin, trimmed of separable fat
1 large onion, cut into thin wedges
1 cup celery cut into thin bite-size strips
1 cup carrots cut into thin bite-size strips
2 cloves garlic, minced
1 cup water
2 teaspoons instant chicken bouillon granules
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 tablespoon cornstarch
1 tablespoon cold water
Nonstick cooking spray
1. Cut pork tenderloin crosswise into 1/2-inch slices. Place one slice of pork between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with each remaining pork slice; set aside.
2. In a medium saucepan combine onion, celery, carrots, garlic, the 1 cup water, bouillon granules, tarragon, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are crisp-tender.
3. Stir together cornstarch and remaining water. Stir into vegetable mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
4. Meanwhile, spray a 10-inch skillet with nonstick cooking spray. Cook half of the pork slices over medium heat for 2 to 3 minutes per side or until thoroughly cooked. Remove from skillet; keep warm. Repeat with remaining pork slices.
5. To serve, spoon vegetable mixture onto a serving platter. Place pork slices atop vegetables. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours before using.