Season the pork medallions with plenty of freshly ground
ower rack.
Season the pork medallions. Heat the oil in a
he original cup after the pork marinates.
Press garlic and
ver medium high and sear pork medallions on each side for 1
o the pan. Season the pork medallions then sear in the hot
il over medium heat. Season pork medallions with salt and pepper and
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.
heet with parchment. Lay the pork medallions side by side on a
high heat. Lay the pork medallions in the pan and cook
cup.
MEDALLIONS:
Diagonally slice the pork into 8(3
Season pork medallions with salt. Brush Dijon mustard
arinade ingredients (listed with pork). Toss the pork with 1/2 C
ell. Rub this over the pork medallions and place in a small
Cut pork tenderloin into medallions.
Sprinkle salt and pepper on pork.
Add butter and quickly brown pork medallions in pan over medium-high heat.
Remove pork from heat and keep warm.
Add whipping cream to pan and bring to a boil.
Add chutney to cream mixture, mix well and pour over medallions.
Cover and bake at 350 degrees for 20 minutes.
Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.
br>Sprinkle both sides of pork medallions with the remaining 1/4
at, etc.
Cut pork tenderloin into medallions about 3/4\" thick
Trim silver from Pork Tenderloin, Using the tip of
coat the outside of the pork medallions in mustard. Heat 1 tbsp
ntil desired doneness.
When pork is done, remove from pan
an.
Add in the pork medallions, fry for 2-3 minutes