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
- 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).