| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 16 |
oz |
Pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions |
| 2 |
|
Scallions, thinly sliced into rounds |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric |
| 2 |
lg |
Tomatoes, seeded and chopped; (3 cups) |
|
|
Salt and crushed red pepper |
INSTRUCTIONS
In a large skillet heat the oil. Add the medallions and saute them over
high heat for 2 minutes a side to brown them. Lower the heat and continue
to cook slowly for about 5 minutes or until just cooked through. Don't
overcook or they will toughen. When done, remove the medallions to a
serving plate.
To the remaining oil add the cumin, turmeric and tomatoes and stir for a
few seconds just to heat the tomatoes; season to taste with salt and
crushed red pepper and spoon over the medallions.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6697
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 07:48:00 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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