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Pork Medallions With Tomato & White Wine Sauce

by Soufflé Girl (follow)
Easy (2874)      Dinner (2274)      Quick (1387)      Tomatoes (202)      Pork (120)      Oven Baked (5)      White wine (5)     

These pork medallions are deliciously juicy, smothered in a rich, flavoursome tomato and white wine sauce. They are easy and relatively quick to make, great served with mashed potato, cous cous or polenta and your favourite vegetables.

Preparation Time: 5 minutes
Cooking Time: 1 hour
Makes: 4 servings

4 lean pork medallions, trimmed
1 tsp light olive oil
1 tsp garlic infused olive oil (or 1 crushed clove of garlic with 1 tsp olive oil)
4 spring onion tops (the green part), chopped
1/2 red capsicum, sliced thinly
1 can chopped tomatoes
1/2 cup beef stock
1/2 tsp dried or fresh thyme
1 Tbsp fresh parsley, chopped
Salt and pepper to taste

Preheat oven to 160 degrees.
Heat olive oil in a pan over medium to high heat and lightly brown pork medallions on each side.

Once browned, remove medallions from pan and rest on a separate plate.

Heat garlic oil in a casserole dish over medium heat and cook spring onion tops and capsicum until soft.

Add chopped tomatoes and thyme, stir through, then add parsley and stir again.

Add wine and stock and season lightly. Allow to simmer for 10 minutes.

Return pork medallions to the casserole dish and cover with sauce. Cover and heat until simmering.

Place covered dish in oven for 20 - 25 mins or until pork is cooked through.

Serve pork medallions with sauce on top (if you want the sauce thickened, simmer without pork until reduced to the thickness desired). Great with vegetables and mashed potato, cous cous or polenta.


#Oven baked
#White wine
I like this Recipe - 4
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