Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers?
…….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.
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.
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!!
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.