Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice


Ingredients Pork Medallions:
3 (1-pound) pork tenderloins, trimmed
1 1/2 tablespoons seasoned salt
1 teaspoon garlic powder
Olive oil for frying
1 recipe Black-Eyed Pea Relish (recipe follows)
Ingredients for Black-Eye Pea Relish:
2 tablespoons 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
Ingredients Pimiento Cheese Rice:
5 tablespoons butter
4 teaspoons minced garlic
1 (15 ounce) jar roasted red peppers,drained and chopped
1 teaspoon salt
1/2 teaspoon ground black pepper


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




8 servings


Sunday, May 16, 2010 - 12:52pm


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