Pork Medaillons With Vegetables Recipe
Ingredients
3/4 pound pork tenderloin, trimmed of separable fat
1 large onion, cut into thin wedges
1 cup celery cut into thin bite size strips
1 cup carrots cut into thin bite size strips
2 cloves garlic, minced
1 cup water
2 teaspoons instant chicken bouillon granules
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 tablespoon cornstarch
1 tablespoon cold water
Nonstick spray coating
How to make Pork Medaillons With Vegetables
Cut pork tenderloin crosswise into 1/2 inch slices.Place one slice of pork between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to 1/4 inch thickness.
Remove plastic wrap.
Repeat with each remaining pork slice; set aside.
In a medium saucepan combine onion, celery, carrots, garlic, the 1 cup water, bouillon granules, tarragon, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 10 to 15 minutes or till vegetables are crisp tender.
Stir together cornstarch and remaining water.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Meanwhile, spray a 10 inch skillet with nonstick spray coating.
Cook half of the pork slices over medium heat for 2 to 3 minutes per side or till no longer pink.
Remove from skillet; keep warm.
Repeat with remaining pork slices.
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Pork Medaillons With Vegetables
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