Pork Medallions with Sweet Peppers

  • Yield: 4 servings


1/4cup flour
1/4teaspoon whole basil
1/8teaspoon salt
1/8teaspoon pepper
1pound pork medallions
-- Julienne strips of red, yellow and green bell peppers
3tablespoons dry white wine
-- Fresh basil sprigs


  1. Combine the flour, basil, salt and pepper in a shallow bowl and mix well.  Coat the pork with the flour mixture.  Spray a large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot.  Add the pork in the skillet.  Cook for 4 to 5 minutes on each side or until cooked through, stirring frequently.  Drain and pat dry.  Arrange on a serving platter.  Cover to keep warm.  Wipe the drippings from the skillet with a paper towel.  Spray the skillet with nonstick cooking spray.  Saute the red, yellow and green peppers in the prepared skillet over medium-high heat for 5 to 7 minutes or until tender-crisp.  Stir in the white wine.  Arrange around the pork; sprinkle with basil springs.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).