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Receta Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice
by Joann Mathias

Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

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

  1. Directions for Pork:
  2. Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.
  3. In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.
  4. 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.
  5. Directions for Relish:
  6. 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.
  7. Directions for Rice:
  8. 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.
  9. 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.