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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Votes: 1
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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Shrimp Piccata – Quick and Easy – 25 Minutes

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Shrimp Piccata is another

..quick and easy traditional Italian recipe that..

.. is still a great weeknight dinner for busy people.

In the United States it is most frequently done with chicken breast filets and served with pasta.

We have posted a recipe for chicken piccata and another for Salmon Piccata

In Italy it is most often made with veal and served by itself as the “secundo” or main course.

If you and your gang like shrimp then you will love this Shrimp Piccata. 

You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.

Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.

In fact, when the Shrimp Piccata is ready you could heat up the pasta right  in the Shrimp Piccata.

Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.

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Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.

Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.

Bring it up to a fast simmer and after about a minute turn the shrimp over. 

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After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.

Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.

Bon Appetito!

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We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata. 

And of course some of Poppop’s easy homemade bread for dipping!

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Shrimp sautéed in white wine with lemon slices and capers.
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Instructions
  1. Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan. Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley. Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat. Bring it up to a fast simmer and after about a minute turn the shrimp over. After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
  2. Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
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Shrimp Scampi – Quick and easy – 20 Minutes Max

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Shrimp Scampi….

……..is quick and easy and delicious!

Shrimp Scampi will be at the top of your list of “go to” choices when you want to keep it simple but still would like it to be real good and…..

……for a great game day finger food just forego the pasta and serve your Shrimp Scampi with toothpicks!

Shrimp Scampi is a basic simple Italian dish of just a few ingredients that you will not mess up.

In fact any fancy Italian restaurant has to keep it simple to have it turn out well and they cannot make it any better than you are going to.

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Put a pot of salted water on for the pasta and if the shrimp have to thaw out put them in a bowl of water.

While the coming to a boil and the thawing out are going on lets put together a salad for tonight’s veggie and chop up the garlic. Caprese Salad would be our choice for our Italian mood dinner.

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The salad is ready, the shrimp have thawed out and the pasta water is boiling.

Put the pasta in the pot of water and stir it right away to keep it from sticking together. Remember to stir it a few times as it cooks.

Put on a skillet that is large enough to handle all the shrimp laid out flat. Set the burner at medium and add the olive oil and 1/2 of the butter. When the butter has melted put in the garlic.

 

As soon as you get the fragrance of the garlic cooking add the salt, pepper, parsley and red pepper flakes.

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Stir it all together and lay the shrimp out in the skillet. Give the shrimp just half a minute to a minute a side depending on their size.

Then put in the rest of the butter, squeeze in the lemon juice and add the white wine. Oh, and a splash of the pasta water

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Stir it all together and just a minute or so after it comes up to a simmer…….

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……..enjoy your quick and easy, homemade, better than a restaurant Shrimp Scampi!

Bon Appetito!!

Oh yeah and a chilled bottle of Pinot Grigio or Soave will complete that “sitting in a restaurant” feeling.

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Shrimp sautéed in butter, garlic and white wine.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Put a pot of salted water on for the pasta and if the shrimp have to thaw out put them in a bowl of water. While the coming to a boil and the thawing out are going on lets put together a salad for tonight's veggie and chop up the garlic. Caprese Salad would be our choice for our Italian mood dinner.
  2. The salad is ready, the shrimp have thawed out and the pasta water is boiling. Put the pasta in the pot of water and stir it right away to keep it from sticking together. Remember to stir it a few times as it cooks. Put on a skillet that is large enough to handle all the shrimp laid out flat. Set the burner at medium and add the olive oil and 1/2 of the butter. When the butter has melted put in the garlic. As soon as you get the fragrance of the garlic cooking add the salt, pepper, parsley and red pepper flakes.
  3. Stir it all together and lay the shrimp out in the skillet. Give the shrimp just half a minute to a minute a side depending on their size. Then put in the rest of the butter, squeeze in the lemon juice and add the white wine. Oh yeah, and a splash of the pasta water.
  4. Stir it all together and just a minute or so after it comes up to a simmer enjoy your quick and easy, homemade, better than a restaurant Shrimp Scampi!
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Garlic Shrimp and Broccoli – Quick and Easy – 25 minutes or Less

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Quick and Easy Garlic Shrimp and Broccoli….

…….is great served with your favorite pasta or potatoes. Gammy had hers gluten free with a microwaved “baked” potato topped with some of the garlic and oil from the shrimp and broccoli pan and…..

…..I had mine on top of some fettuccini pasta cooked al dente.

Put a pot of salted water on for your pasta. Add your pasta to the pot and when the water comes to a boil your pasta should be done.

That’s right you don’t have to wait for it to boil before you put in the pasta. Stir it a few times as it cooks to keep it from sticking together.

If it is done al dente before the shrimp and broccoli are ready just drain the water out and eyeball a couple of tablespoons of olive oil on top. Gently mix it up to get the pasta coated with the oil and put it on an idle back burner to keep warm.

If necessary, thaw out the shrimp in the microwave or in a bowl of water and if also necessary peel and detain them. But,, you can buy them peeled, deveined and not frozen in the fresh fish section of your grocery store.

Put a large skillet or sauté pan on at medium high and add enough olive oil to coat the bottom. 

When it gets heated up put in the broccoli. Sprinkle it with a little salt and pepper and toss it a few times as it cooks.

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You can substitute just about any vegetable that you want adjusting the cooking times as needed. For instance baby carrots or brussels sprouts will take longer than the broccoli and on the other extreme spinach will take even less time than the shrimp.

While the broccoli is cooking chop the garlic and when the broccoli has softened a little add the shrimp, butter and garlic to the pan. Squeeze in the lemon juice and add the white wine or chicken stock.

Push the broccoli aside as necessary to make room for the shrimp to lay on the bottom of the pan. After about a minute turn the shrimp over.

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Just about a minute on the other side for the shrimp. Toss it all together and serve it on top of your pasta. Your Garlic Shrimp and Broccoli is ready to enjoy. Bon Appetito! Of course with some freshly grated parmesan cheese on top and…..

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……a chilled bottle of Pinot Grigio to help set the mood.

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Quick and Easy - Garlic Shrimp and Broccoli BigOven - Save recipe or add to grocery list Yum
A quick, easy shrimp and broccoli dinner
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Rating: 5
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Cuisine Italian
Prep Time 10 Minutes
Cook Time 15 Minutes
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Cuisine Italian
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a pot of salted water on for your pasta. Add your pasta to the pot and when the water comes to a boil your pasta should be done. That's right you don't have to wait for it to boil before you put in the pasta. Stir it a few times as it cooks to keep it from sticking together. If it is done al dente before the shrimp and broccoli are ready just drain the water out and eyeball a couple of tablespoons of olive oil on top. Gently mix it up to get the pasta coated with the oil and put it on an idle back burner to keep warm.
  2. Put a large skillet or sauté pan on at medium high and add enough olive oil to coat the bottom. When it gets heated up put in the broccoli. Sprinkle it with a little salt and pepper and toss it a few times as it cooks.
  3. While the broccoli is cooking chop the garlic and when the broccoli has softened a little add the shrimp, butter and garlic to the pan. Squeeze in the lemon juice and add the white wine or chicken stock. Push the broccoli aside as necessary to make room for the shrimp to lay on the bottom of the pan. After about a minute turn the shrimp over.
  4. Just about a minute on the other side for the shrimp. Toss it all together and serve it on top of your pasta. Of course with some freshly grated parmesan cheese on top.
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