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Receta Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice
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Ingredientes
- Ingredients Pork Medallions:
- 3 (1-pound) pork tenderloins, trimmed
- 1-1/2 cups all-purpose flour
- 1-1/2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Olive oil for frying
- 1 recipe Black-Eyed Pea Relish (recipe follows)
- Ingredients for Black-Eye Pea Relish:
- 1/3 cup cider vinegar
- 3 tablespoons firmly packed light brown sugar
- 2 tablespoon olive oil
- 2 teaspoons mustard seed
- 3/4 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 2 (15.8-ounce) cans black-eye peas, rinsed and drained
- 1 cup seeded and chopped tomato
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped green onion
- 1 tablespoon chopped fresh parsley
- Ingredients Pimiento Cheese Rice:
- 5 tablespoons butter
- 4 teaspoons minced garlic
- 1 (15 ounce) jar roasted red peppers,drained and chopped
- 3 cups basmati rice
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded Cheddar cheese
- 1/2 cup heavy whipping cream
Direcciones
- Directions for Pork:
- 1. Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.
- 2. In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.
- 3. In a large skillet, pour olive oil to 1/8-inch depth. Heat olive oil over medium heat. Cook pork for 2 to 3 minutes per side, or until golden brown. Serve with Black-Eyed Pea Relish.
- Directions for Relish:
- In a medium saucepan, combine vinegar, brown sugar, olive oil, mustard seed, celery salt, salt, pepper, and red pepper over medium heat. Cook for 2 minutes, stirring until brown sugar is dissolved. Add black-eyed peas, tomato, bell pepper, celery, green onion, and parsley, stirring to combine well. Cook for 2 to 3 minutes, stirring occasionally, just until heated through.
- Directions for Rice:
- 1. In a large saucepan, heat butter over medium heat, until butter is melted. Add garlic and red peppers; cook for 2 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring constantly.
- 2. Add chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork. Add cheese and cream, stirring until cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 6 servings | |
| Calories 966 | |
| Calories from Fat 288 | 30% |
| Total Fat 32.89g | 41% |
| Saturated Fat 17.54g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 3506mg | 146% |
| Potassium 956mg | 27% |
| Total Carbs 135.31g | 36% |
| Dietary Fiber 10.7g | 36% |
| Sugars 10.43g | 7% |
| Protein 31.04g | 50% |
