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

Ingredients:

1 jar of Lizbeth Lane Roasted Red Pepper & Basil Cream Sauce

Olive oil
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

Directions:

(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.
  (see photo)
• Place a small amount of peppers in the middle or dress entree with peppers as desired.
• Serve immediately.

Note(s):

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.