Sunday, April 10, 2011


I made this back in January when my husband spent a week in LA visiting his mom. He isn't big on eating things like pork roast, pork chops or ... well ... he's a whole special being and I'm not going to get into all of his food stuff. Bottom line: When he leaves to go out of town, The Daughter and I eat things we can't eat when he's home. Since he's still in LA (The Daughter and I drove home and he's flying home tomorrow) I decided to make it again because we both really liked it.

I found the original recipe in a Cooking Light magazine (January/February 2011) and then did what I always do with recipes...change them to my liking. The recipe below is what I changed it to. I will not not not not not eat capers or anchovies so those had to go.
Pork Medallions with Bell Peppers

  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, thinly sliced (you could also use minced garlic from the store)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
Preparation Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add seasoning (I use garlic/herb seasoning, or lemon/bell pepper seasoning or Lawry's Seasoning; cook 7 minutes or until peppers are tender and pork is done.

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