Alfredo Medallions

January 12, 2017 at 11:07 pm (Entrees, Fast, Italian, Pork, Sauces)

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ALFREDO MEDALLIONS

By: Marianne at AllRecipes.com

“Pork tenderloin medallions with Alfredo sauce make an easy but tasty meal and it’s ready in less than half an hour! Serve over freshly boiled red potatoes for a delicious gluten-free meal.”

30 Minutes

Serves 4

416 calories

 

Ingredients

-Salt and pepper to taste

-1/4 teaspoon onion powder

-1/4 teaspoon garlic powder

-1/8 teaspoon cayenne pepper

-1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices

-2 tablespoons butter

-2 tablespoons extra virgin olive oil

-1/2 cup white wine

-1 teaspoon fresh thyme leaves

-1 (15 ounce) jar Classico® Fresh Alfredo Sauce

-1 teaspoon grated lemon zest

-1 tablespoon capers, drained
Directions

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.
Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.

 

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Chicken Jambalaya

August 10, 2011 at 10:54 pm (Chicken, Entrees, Fish/Seafood, Pork)

My first attempt at Jambalaya.  The problem…I had 4 pounds of smoked sausage in my fridge (thank you Publix sale and coupons), and I needed to find a new way to make it.  I’d mentioned it in the past to my hubby, on nights that I worked, “well, there’s that summer sausage in the fridge if you need something to make for you and the kids.”  And there it sat when I returned home.  Sigh.  No bites, I suppose.  I came up with Jambalaya thanks to an ingredient search on allrecipes.com.  I was a bit of a skeptic at first…wasn’t exactly sure if the family would revolt about ‘weird’ food being set before them, but oh well.  It sounded like a winner, and momma rolled with it.

It was deamed a success.  Hubby loved it (test #1), kids ate it without throwing up at the table (test #2…odd sounding, yet I speak from past experience), and it used up ingredients that I already had on hand.  Well, except for the shrimp.  I skipped that and just added more chicken.  Who knew I had all the makings on hand for something like this? 

We definitely had to multiply the recipe to make enough though…a serving for 2 wasn’t going to cut it.

Prep Time:  10 Min    //  Cook Time:  25 Min  //  Ready In:  35 Min

Servings  2

Ingredients

  •                     1 small onion, chopped
  •                     1 garlic clove, minced
  •                     1 tablespoon butter or margarine
  •                     1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
  •                     1/2 cup chicken broth
  •                     1/2 cup canned diced tomatoes, with juices
  •                     1/4 cup chopped green pepper
  •                     1 bay leaf
  •                     1/8 teaspoon dried thyme
  •                     1 dash cayenne pepper
  •                     1/4 cup uncooked long grain rice
  •                     1/2 cup cubed cooked chicken breast meat
  •                     1/4 pound medium shrimp, peeled and deveined

            Directions

  1. In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

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Italian Roasted Pork Tenderloin

November 24, 2010 at 6:17 pm (Entrees, Pork)

We’ve enjoyed this recipe for a number of years.  Works well as nice meal, and as a casual one.  Originally found in my Betty Crocker’s Cookbook (The Big Red Cookbook).

Prep Time:  10 mins  /  Cook time: 30 mins  /  Serves: 6

Ingredients:

1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed  (we never have fennel seed…I use 1/2 teaspoon italian seasoning instead)
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
Directions
  1. Heat oven to 425°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.  (Gloves come in handy here)
  2. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 25-30 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

Nutrition Information:

1 Serving (1 Serving)

  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 250mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 26g;

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Oven-Fried Pork Chops

December 27, 2009 at 9:26 pm (Entrees, Pork)

From Better Homes and Gardens, New Cook Book, 1996

Prep:  10 minutes         Bake 20 Minutes

                                                                                                                                                                                                                    Oven 425 Degrees

Inredients:

-4 Pork Loin Chips, cut 3/4 in thick

-2 Tbsp. Margarine or Butter, melted

-1 beaten Egg

-2 Tbsp. Milk

-1/4 tsp. Pepper

-1 C. herb-seasoned stuffing mix or corn bread stuffing mix, crushed.  (I use Italian seasoned bread crumbs)

Directions:

1- Trim fat from meat.  Pour margarine or butter into a 13 x 9 x 2 inch baking pan.  Combine egg, milk, and pepper.  Dip chops into egg mixture.  Coat with stuffing mix.  Place in pan.

2.  Bake in a 425 degree oven for 10 minutes.  Turn chops.  Bake about 10 minutes more or till no pink remains and juices run clear. 

Makes 4 servings.

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