Medallions of Pork With Sweet Red-Pepper Sauce

Ingredients

• 8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 4 tablespoons finely chopped onions
• 2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
• 1 teaspoon chopped garlic
• 1 cup fresh or canned chicken broth
• ½ teaspoon cumin powder
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    416 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 124 milligrams cholesterol; 477 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
2. Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
3. Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
4. Transfer meat to a warm serving dish and keep warm.
5. Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
6. Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

30 minutes