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 BigOven - Save recipe or add to grocery list Yum
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!!
    Pork tenderloin Medallions-5-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin
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Chicken Cordon Red White and Bleu

Chicken Cordon Red White and Bleu

We had some roasted red peppers on hand (we almost always do) and some boiled ham slices left over from some grilled cheese sandwiches. We like Chicken Cordon Bleu and that was my plan for the ham. I could be a rapper? nah. Well to make a long story short, am I too late for that, I got this brain f-rt and came up with this patriotic Chicken Cordon Red White and Bleu.

Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a sauce pan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.

Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.

Chicken Cordon Red White and Bleu1 poppopcooks.com

Then the boiled ham.

Chicken Cordon Red White and Bleu3 poppopcooks.com

Then the cheese. We used fresh mozzarella tonight but any white cheese of your choice will work.

Chicken Cordon Red White and Bleu2 poppopcooks.com

Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.

Chicken Cordon Red White and Bleu5 poppopcooks.com

Put it the oven and when the cheese has melted to your liking, serve it up! 

Chicken Cordon Red White and Bleu4 poppopcooks.com

With some Chianti, Pellegrino and homemade Ciabatta bread for dipping,,,life is good!

 

 

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Chicken Cordon Red White and Bleu BigOven - Save recipe or add to grocery list Yum
Chicken Cordon Bleu with roasted red peppers make it "Red White and Bleu"
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Rating: 0
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Instructions
  1. Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a saucepan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.
  2. Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.T hen the boiled ham. Then the fresh mozzarella.
  3. Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.
  4. Put it the oven and when the cheese has melted to your liking, serve it up!
  5. With some Chianti, Pellegrino and homemade Ciabatta bread for dipping,,,life is good!
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Parmesan Crusted Baked Chicken Filets

Baked Chicken Filets with Roasted Red Peppers

Parmesan Crusted Baked Chicken Filets are easy but you get more than the title suggests. Pre heat the oven to 400F. First put enough grated parmesan in a shallow dish and add salt, pepper and garlic powder and mix it together. Dredge the chicken filets in the parmesan. Push the filets down into the cheese to get them coated. Line a baking pan with aluminum foil. Spray it with oil. Place the filets in the pan and put ’em in the oven. Give them 8-10 minutes. Turn them over and do the other side.

IMG_0074When they are firm to the poke and the liquid coming out is clear they are done. Lower the temp to 350F.

IMG_0076Add the peppers and the cheese. (You can get canned or jarred roasted red peppers in the store or you could make them and keep a supply in the fridge like we do). Bake them until the cheese has melted like YOU want it.

Baked Chicken Filets with Roasted Red Peppers
Baked Chicken Filets with Roasted Red Peppers

And serve it up. We also had some Caprese Salad jazzed up with some spinach and avocado slices. Gammy had some Gluten free garlic bread and Poppop had some of Poppop’s Eeeeeasy home made bread. And some Chianti, of course.

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Parmesan Crusted Baked Chicken Filets BigOven - Save recipe or add to grocery list Yum
Chicken filets crusted with parmesan and baked. Then roasted red peppers and mozzarella are added and baked a little more.
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Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. It's easy but yet it gives you more than the title suggests. Pre heat the oven to 400F. First put enough grated parmesan in a shallow dish and add salt, pepper and garlic powder and mix it together. Dredge the chicken filets in the parmesan. Push the filets down into the cheese to get them coated. Line a baking pan with aluminum foil. Spray it with oil. Place the filets in the pan and put 'em in the oven. Give them 8-10 minutes. Turn them over and do the other side.
  2. When they are firm to the poke and the liquid coming out is clear they are done. Lower the temp to 350F. Add the peppers and the cheese. (You can get canned or jarred roasted red peppers in the store or you could make them and keep a supply in the fridge like we do). Bake them until the cheese has melted like YOU want it.
  3. And serve it up. We also had some Caprese Salad jazzed up with some spinach and avocado slices. Gammy had some Gluten free garlic bread and Poppop had some of Poppop's Eeeeeasy home made bread. And some Chianti, of course.
    Baked Chicken Filets with Roasted Red Peppers
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Tossed Chicken Caprese Salad

We love Caprese Salad and tonight we had half of a leftover rotisserie chicken in the fridge so it became Tossed Chicken Caprese Salad. Gammy has to eat gluten free so it fit just fine.

IMG_2510Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?

IMG_2512Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt.

 

IMG_2513Top it off with a few “unchopped” basil leaves and some grated parmesan cheese. It was real good  and it was totally gluten free for Gammy.

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Tossed Chicken Caprese Salad BigOven - Save recipe or add to grocery list Yum
Tossed Chicken Caprese Salad is a is a real good twist on regular Caprese Salad. you'll like it and it is very easy.
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Cuisine Italian
Prep Time 15 minutes
Servings
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Cuisine Italian
Prep Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?
  2. Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt. Top it off with a few "unchopped" basil leaves and some grated parmesan cheese.
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