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

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    Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice
    Prep: 1 hours Cook: 1 hours Servings: 6
    by Joann Mathias
    165 recipes
    >

    Ingredients

    • 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

    Directions

    1. Directions for Pork:
    2. 1. 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. 2. In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.
    4. 3. 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. 1. 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. 2. 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.

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