|This Book Cooks|
|by Kerry Dunnington|
Vegetables are disguised in cakes, fritters, breads and pancakes and fresh fruit can be found tossed with salad greens, rice and pasta.
1 - 10 of 36 for pork medallions
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Brown pork pieces in oil. ... and cook slowly for 20 to 30 minutes or until liquid is reduced. Red sauce in skillet is good spooned over hot cooked rice.
Sprinkle pork slices with salt. ... Add marmalade mix, simmer 10 minutes. Serve pork over sticky white rice. Sprinkle with green onions and sesame seeds.
Pound pork tenderloin slices between ... broth to skillet, increase heat to high. Boil 2-3 minutes or until liquid is reduced by half. Spoon over pork.
Flatten medallions slightly and season ... until needed. Saute pork medallions over high ... tenderloin can be substituted with any other meat or poultry.
Coat each side of medallions with pepper. Melt ... to pan. Brown pork on one side, ... Serve immediately. Serve medallions with sauce on side. Serves 4.
Beat the eggs ... liking. Flatten the pork medallions and dust with ... 2 medallions on each plate and serve. Serves: 4. (Prep and Cooking Time: 1 hour)
Sprinkle pork with salt and ... Remove skillet from heat. Stir in mustard and basil. Serve medallions with sauce. Garnish with egg, if desired. Serves 4.
Glossy and burgundy ... a scrap of pork into an elegant ... adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork. Serves 4.
Saute pork in butter 5-8 ... Stir in cream and cook until thick (do not boil). Whisk in mustard, add salt and pepper. Return pork to pan and heat gently.
Pound pork until thin and ... remaining wine, and cover for another minute, or until the cheese begins to melt. Sprinkle with chopped parsley and serve.
Result Page: 1
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