Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers – 25 Minutes – Quick and Easy

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers?

WOW….

…….that sounds like a tough dish to make. But it’s not. It definatly qualifies as a quick and easy weeknight meal. 

10 Minutes Prep time and 15 Minutes or less cook time and you will have it on the table.

You could sub chicken tenders or breast cut up into medallions for the Pork Tenderloin and beef or chicken broth for the red wine.

You can get roasted red peppers in a jar off the shelf at the grocery store. We make ’em ourselves and keep a small mason jar of them in the fridge. They are real easy to do and real tasty. Here’s how do it==> Roasted red peppers recipe.

Let’s get it going. 

Put a skillet on at medium high.

Whenever I buy pork Tenderloins I always get at least twice as much as I need for that nights supper and remove the silver skin from all of them with a sharp knife. Then the extra goes in the freezer in zip-locs. That’s where tonight’s pork tenderloin came from.

Slice the pork tenderloins crossways into about 3/8″- 1/2″ thick slices.

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Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.

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Add the red wine, the butter, the roasted red peppers and the garlic. 

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Mix it all together and when the wine has reduced and thickened up a little it’s time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!  

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I multi tasked and put together some penne pasta aglio e olio as my starch tonight. Gammy is gluten free and paleo so she had spaghetti squash aglio e olio as her side dish. 

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers - 25 Minutes - Quick and Easy
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Rating: 5
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Instructions
  1. Put a skillet on at medium high. Slice the pork tenderloins crossways into about 3/8"- 1/2" thick slices.Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.
  2. Add the red wine, the butter, the roasted red peppers and the garlic. Mix it all together and when the wine has reduced and thickened up a little it's time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!
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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

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Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

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Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

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With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

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When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

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Let the liquid reduce a little and add the peas to the carrots and onions.

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Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze BigOven - Save recipe or add to grocery list Yum
Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
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Parmesan Chicken Thighs and Sweet Potato Fries – Quick and Easy

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Parmesan Chicken Thighs and Sweet Potato Fries……

………..will make you feel like a poet when you say it and a chef when you make it.      The parmesan crusted pan fried chicken thighs and the peppers giving a different twist to fried sweet potatoes all come together real “Quick and Easy”. Watch this video for a sorta preview.

I used boneless skinless thighs but you could use any cut of chicken that works for you. 

Put a skillet on at medium high and add enough olive oil to coat the pan about 1/8″ deep. Trim the excess fat off the thighs. In a shallow dish mix together the flour, grated parmesan, salt, pepper, garlic powder and dried basil. One at a time dip the chicken thighs in the dry mixture and press them in to get them coated evenly and add them to the skillet.

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While the Parmesan Chicken Thighs are cooking put another skillet on at medium high and swirl in just enough olive oil to coat the bottom.

Peel and cut up the sweet potatoes into slices about 1/8″ thick and add them to the pan then…….

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……..cut the pepper in half lengthwise and remove the stem and seeds and cut them into whatever size pieces that you want. Add the peppers to the potatoes and……..

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……..sprinkle with salt and pepper. Toss a few times to get it all mixed together.

The Parmesan Chicken Thighs need to be turned when they are browned on one side. Then when the juices run clear or the thickest one reads 165° on an instant read meat thermometer remove to a pepper towel lined dish. 

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Watch the potato pan and toss or gently mix a few times as it cooks to help everything cook evenly.

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Then put your Parmesan Chicken Thighs and Sweet Potato Fries on the table and enjoy.

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 Oh yeah, we had a bottle of Pinot Noir with ours and it hit the spot.

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Parmesan Chicken Thighs and Sweet Potato Fries
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Prep Time 15 minutes
Cook Time 15 minutes
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Prep Time 15 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the pan about 1/8" deep. Trim the excess fat off the thighs. In a shallow dish mix together the flour, grated parmesan, salt, pepper, garlic powder and dried basil. One at a time dip the chicken thighs in the dry mixture and press them in to get them coated evenly and add them to the skillet.
  2. While the Parmesan Chicken Thighs are cooking put another skillet on at medium high and swirl in just enough olive oil to coat the bottom. Peel and cut up the sweet potatoes into slices about 1/8" thick and add them to the pan then cut the pepper in half lengthwise and remove the stem and seeds and cut them into whatever size pieces that you want. Add the peppers to the potatoes and sprinkle with salt and pepper. Toss a few times to get it all mixed together.
  3. The Parmesan Chicken Thighs need to be turned when they are browned on one side. Then when the juices run clear or the thickest one reads 165° on an instant read meat thermometer remove to a pepper towel lined dish.
  4. Watch the potato pan and toss or gently mix a few times as it cooks to help everything cook evenly. Then put your Parmesan Chicken Thighs and Sweet Potato Fries on the table and enjoy.
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One Pan Chicken Brussels Sprouts and Potatoes – Quick and Easy – 30 Minutes – Gluten Free

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One Pan Chicken  – Brussels Sprouts and Potatoes……..

……..is going to be pretty high up there on your “quick and easy recipes for busy people” list.

It’s another of our one pan meals that don’t sacrifice good taste just to be quick and easy. 

Set the oven at 450°F/232°C. If your chicken breasts – or tenders – are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts.

Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8″ thick slices.

 Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil – or –

I’d decided to give nonstick baking pans a try and out of the highest rated ones I picked this set. So far it’s doing a great job and I should have made the switch a long time ago.

Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and…….

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…….Into the oven it goes.

We always have some bread dough in the fridge made with Poppop’s easy homemade bread recipe so I formed a little loaf and put it on the pizza stone.

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Fresh bread right out of the oven with your supper. Life is good!!

 When the chicken is firm to a poke or the  juices are running clear or the thickest part reads 165°on an instant read meat thermometer  it is done and so are the veggies.

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Bon Appetit!!

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We had a bottle of our favorite chianti with our One Pan Chicken, Brussels Sprouts and Potatoes.

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Chicken, Potatoes and Brussels Sprouts all baked in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Rating: 5
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Instructions
  1. Set the oven at 450°F/232°C. If your chicken breasts - or tenders - are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts. Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8" thick slices.
  2. Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil. Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and into the oven it goes.
  3. When the chicken is firm to a poke or the juices are running clear or the thickest part reads 165°on an instant read meat thermometer it is done and so are the veggies.
  4. Serve up and enjoy your one pan dinner.
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