Sauteéd Pork Medallions

Serves 6

2 1/4 pounds pork loin
1 recipe Southwestern sauce (below)
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 red peppers, cut into thin strips
1 zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 1/2 tablespoons jalapeño, diced

Slice the pork loin into 12 pieces. Prepare the Southwestern sauce. while the sauce is reducing, heat a sauté pan with 1 tablespoon of oil over medium-high heat.

Season the pork with salt and pepper. In two batches, sauté the pork medallions until golden brown and cooked through, about 3 to 4 minutes each side. Remove the pork from the pan and keep warm.

Add the garlic to the pan and sauté for one inute. Add the red pepper, zucchini, and yellow squash and sauté for 3 to 4 minutes. Deglaze the skillet with 3 tablespoons of the reduced sauce.

Season the vegetables with salt and pepper to taste. Finish ithe sauce with cilantro according to recipe. Serve the pork on a bed of the sautéed vegetables with tiehi sauce spooned on top. Garnish with jalapeño.

Southwestern Sauce

2 garlic cloves, minced
3 tablespoons shallots, minced
1 1/2 tablespoons tomato paste
3 tablespoons Creole mustard
1 1/2 teaspoons pepper
2 cups chicken broth
3 tablespoons maple syrup
1/2 cup cider vinegar
2 3/4 teaspoons salt
2 1/2 teaspoons cilantro, chopped
1/2 tablespoons jalapeño, diced

Heat 1/2 tablespoon of oil in a sauté pan over medium-high heat. Sauté the garlic and shallots 1 to 2 minutes. Add the tomato paste and cook until slightly browned, about 2 minutes. Add the mustard, pepper, chicken broth, maple syrup, vinegar, salt and pepper. Simmer until mixture reduces to a sauce consistency, about 10 minutes.

Note: this sauce is perfect with other dishes as well, like grilled steak.

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