| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Healthwise, Main dishes, Not sent, Peppers, Pork | 4 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried basil |
| 1/8 | ts | Black pepper |
| 1 | lb | Pork medallions |
| 1 | ts | Oil (up to 2) |
| 1 | Red, green, and yellow bell peppers, in thin strips | |
| 1/3 | c | Dry vermouth |
| 1 | ts | Cornstarch |
| 1/2 | ts | Sage |
INSTRUCTIONS
Combine flour, salt, basil and pepper. Mix well. Dredge pork medallions in flour. Coat a large skillet with Pam. Add oil. Add medallions. Cook for 2-4 minutes per side. Can add a little water if too dry. Transfer to warm platter. Respray pan. Add peppers, cut in strips and cook until crisp-tender. Combine vermouth, cornstarch and sage. Add to skillet. Bring to boil. Reduce heat. Cook just until thick. Spoon over pork. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 221 calories, 5 g. fat, 83 mg. chol. Delicious!!!!. I use Loin medallions and to ensure tenderness, covered, added 1/4 cup water and steamed for about 5 minutes. Then I added peppers and continued steaming for 3 minutes. I then removed meat and added vermouth mixture to thicken ************************************************** #5 Subject: more strata recipes From: "Kim" <kreese@paradise.net> Date: Fri, 2 May 1997 19:45:15 -0400 Recipe by: Cooking Light Yearbook Posted to Kitmailbox by Roberta Banghart <bobbi744@sojourn.com> on May 02, 1997
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