Title: Smothered Pork Medallions
Categories: Meats
Yield: 4 Servings

1 lb Pork tenderloin
3/4 ts Commercial pork and veal
-seasoning blend, divided
2 c Thinly sliced red bell
-pepper
1 2/3 c Thinly sliced onion
1/2 c No-salt-added chicken broth

Trim fat from pork, and cut crosswise into 8 pieces. Place each piece
between 2 sheets of heavy-duty plastic wrap, and flatten each piece to
1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides
of pork with 1/2 teaspoon seasoning blend.

Place a large nonstick skillet over medium-high heat until hot. Add pork,
and cook 4 minutes on each side or until done. Remove from skillet; set
aside, and keep warm.

Add bell pepper and onion to skillet. Sprinkle with remaining 1/4 teaspoon
seasoning blend; saute 1 minute. Add broth, and cook 8 minutes or until
tender. Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup
vegetables).

Per serving: 178 Calories; 4g Fat (20% calories from fat); 26g Protein; 9g
Carbohydrate; 74mg Cholesterol; 381mg Sodium

Serving Ideas : Serve with pork.

Recipe by: Cooking Light, Mar/Apr 1993, page 124

Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.