| 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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