Post by stluee on Feb 11, 2018 19:04:41 GMT -6
4 large cloves garlic, peeled
Great Value Minced Garlic, 32 oz
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1 1/2 teaspoons coarse salt
Great Value Iodized Salt, 26 oz
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2 tablespoons olive oil
Great Value Extra Virgin Olive Oil 17 oz
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1 tablespoon whole black peppercorns 2 pounds pork tenderloin, cut into 1 inch medallions
Pork Half Loin
$1.94 - expires in 3 days
2 red bell peppers, julienned 1 cup white wine 2 lemons
Prep
35 m
Cook
25 m
Ready In
3 h
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts
Per Serving: 211 calories; 7.6 g fat; 6.7 g carbohydrates; 24.3 g protein; 74 mg cholesterol; 423 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Great Value Minced Garlic, 32 oz
In Stores Only
SEE EVERYDAY LOW PRICE
ADVERTISEMENT
1 1/2 teaspoons coarse salt
Great Value Iodized Salt, 26 oz
In Stores Only
See Everyday Low Price
ADVERTISEMENT
2 tablespoons olive oil
Great Value Extra Virgin Olive Oil 17 oz
In Stores Only
See Everyday Low Price
ADVERTISEMENT
1 tablespoon whole black peppercorns 2 pounds pork tenderloin, cut into 1 inch medallions
Pork Half Loin
$1.94 - expires in 3 days
2 red bell peppers, julienned 1 cup white wine 2 lemons
Prep
35 m
Cook
25 m
Ready In
3 h
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts
Per Serving: 211 calories; 7.6 g fat; 6.7 g carbohydrates; 24.3 g protein; 74 mg cholesterol; 423 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
