This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pork Medallions With Spinach
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- #117572
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound lemon pepper flavored pork tenderloin
1 tablespoon vegetable oil
1 package (10 ounce size) fresh spinach
4 green onions, thinly sliced
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
directions
Slice tenderloin crosswise into 3/4 inch thick pieces. Place slices between 2 sheets of wax pepper and flatten to 1/4 inch thickness.
Coat a skillet with cooking spray; place over medium heat until hot. Add pork; cook 3-4 minutes on each side. Remove pork, reserving drippings in skillet. Set pork aside and keep warm.
Heat oil in same skillet; add spinach and onions. Cook, stirring constantly for 3 minutes or until spinach is just wilted. Add lemon juice and remaining 3 ingredients; toss well. Arrange spinach on plates and top with pork slices. Serve.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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