August 3, 2009

Creole Pork Medallions

Simple, tender and delicious with a hint of that creole cooking magic.  

Creole Pork Medallions
Serves 4 to 6

2 pork tenderloins -about 1 1/2 to 2 lbs total
1/2 cup flour, plus 1 tablespoon
1 tbsp Creole seasoning
2 tablespoons olive oil
1 small onion, chopped
1 green pepper chopped
1 rib celery, sliced
4 tomatoes, peeled and seeded
1/2 cup red wine

Cut tenderloins in half, discarding visible fat. Dredge each piece in a mixture of flour and the Creole seasoning. In a large skillet over medium heat, add olive oil and brown tenderloins on all sides. Remove and keep warm. Stir in 1 tablespoon flour to make roux, add oil if needed and cook for 1 minute. Add vegetables and cook for 5 minutes stirring constantly. Add wine and bring to a boil, cook to thicken. Season if needed. Slice tenderloin into medallions. Plate and top with the Creole vegetable sauce. Good served over white rice.


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