| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Healthwise, Main dishes, Not sent, Peppers, Pork | 4 | Servings | |
INGREDIENTS
| 3 | T | Flour |
| 1/4 | t | Salt |
| 1/4 | t | Dried basil |
| 1/8 | t | Black pepper |
| 1 | lb | Pork medallions |
| 1 | t | Oil, up to 2 |
| 1 | Red, green and yellow bell | |
| peppers in thin strips | ||
| 1/3 | c | Dry vermouth |
| 1 | t | Cornstarch |
| 1/2 | t | Sage |
| 1997 | 45:15 -0400 |
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 Recipe by: Cooking Light Yearbook Posted to Kitmailbox by Roberta Banghart <bobbi744@sojourn.com> on May 02, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 489
Calories From Fat: 401
Total Fat: 44.5g
Cholesterol: 72mg
Sodium: 868mg
Potassium: 225.6mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: <1g
Protein: 14.4g