Posts Tagged ‘Basil Cream Sauce’
Pork Tenderloin Medallions in A Red Pepper & Basil Cream Sauce
Compliments of Lizbeth
Prep time: 15 minutes
Cooking time: 10 minutes
Serving size: 4 servings
1 jar of Lizbeth Lane Roasted Red Pepper & Basil Cream Sauce
One pork tenderloin-sliced crosswise into 1 inch thick medallions
2 cloves of garlic-thinly sliced
1 red bell pepper, 1 yellow bell pepper sliced into thin strips
1 sprig Fresh rosemary-stem removed. Chop rosemary leaves.
Seasoning: salt, pepper to taste
(Tip: Always use coarsely ground pepper instead of fine when cooking any meat dish.)
- Heat large sauté pan on medium heat. Add 2 tbsp. olive oil. Swirl oil in pan to heat.
- Place pork medallions in pan and brown for 2-3 minutes on each side. Season with salt and pepper. Pork will not be cooked through at this point.
- While sautéing pork, pour Lizbeth Lane Red Pepper simmer sauce into a saucepan and heat on medium uncovered. Stir occasionally.
- When pork has browned, lower heat to medium low and add sliced bell peppers to pan. Add garlic and rosemary. Cover and continue heating for 4-5 minutes. Move peppers and medallions in the pan occasionally.
- Dress each plate by pouring a serving spoon amount of simmer sauce in the middle of the plate. Carefully top with medallions, in a fan shaped configuration.
- Place a small amount of peppers in the middle or dress entree with peppers as desired.
- Serve immediately.
The quickest way to prepare pork tenderloin is to cut the tenderloin into 1 inch thick medallions. They sauté quickly and are just as succulent and tasty as a tenderloin prepared in an oven
To get more recipes and to learn more about Lizbeth Lane Gourmet Cuisine, visit their site at www.lizbethlanecuisine.com.