he original cup after the pork marinates.
Press garlic and
Season the pork medallions with plenty of freshly ground
ower rack.
Season the pork medallions. Heat the oil in a
ver medium high and sear pork medallions on each side for 1
il over medium heat. Season pork medallions with salt and pepper and
o the pan. Season the pork medallions then sear in the hot
Cook onion and celery in olive oil in a large saucepan over medium heat, stirring constantly, until tender.
Add chicken broth and dried thyme; bring mixture to a boil.
Rinse wild rice in 3 changes of hot water; drain.
Add wild rice to broth mixture. Cover.
Reduce heat and cook 30 minutes.
Add black-eyed peas and next 7 ingredients; cover and cook 20 minutes or until rice is tender.
Serve with grilled pork medallions and apple wedges. Garnish, if desired.
Yields 4 servings.
br>Combine all ingredients thoroughly - yield 2/3 cup.
MEDALLIONS:
ell. Rub this over the pork medallions and place in a small
arinade ingredients (listed with pork). Toss the pork with 1/2 C
br>Sprinkle both sides of pork medallions with the remaining 1/4
ntil desired doneness.
When pork is done, remove from pan
sp paprika.
Coat the medallions with this paste and put
heet with parchment. Lay the pork medallions side by side on a
Remove all visible fat and tough sinew from the pork tenderloin. Cut the
high heat. Lay the pork medallions in the pan and cook
Trim the pork tenderloin and remove any silverskin.<
Arrange pork medallions on a cutting board and
Remove excess fat from pork tenderloin; slice into 1 inch thick pieces; pound each slice between two pieces of plastic wrap until they are approx. 1/2 inch thick. Season pork medallions with garlic powder and pepper flakes.
Preheat large skillet over medium high heat and spray with non-stick cooking spray; add tsp. of olive oil.
Fry each medallion for approximately 3 minutes on each side (make sure they get done all the way through).
Put medallions into serving dish and keep warm.
Season pork medallions with salt. Brush Dijon mustard