Sweet and Sour Pork Tenderloin Medallions

 

About this Recipe

 Tasty dish, Sweet and Sour Pork Medallions. You marinate the pork in teriyaki sauce, cornstarch, and sesame oil, then cook it up with colorful bell peppers and pineapple in a sweet and sour sauce. Serve it over some herbed basmati rice, and you've got a delicious meal! The recipe includes all the ingredients you'll need and step-by-step instructions to make it. Enjoy! 😊

Ingredients

• 1.5 lbs. pork tenderloin, sliced into 1/4-inch medallions
• 1 tablespoon teriyaki sauce (low sodium if available)
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil
• 1 cup green bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1 cup orange bell pepper, cubed
• 1 cup yellow bell pepper, cubed
• 1 medium white onion, cubed
• 1 cup fresh pineapple, cubed
• 1 jar (6-8 ounces) Asian sweet and sour sauce
• 2 teaspoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (optional)
• Fresh cilantro or parsley (optional, for garnish)
• 2 packages of ready-cooked basmati rice by Uncle Ben
• 1/2 teaspoon olive oil (for rice)
• Fresh chopped parsley or other herbs (for rice)

Steps

1. Place pork medallions between two sheets of parchment 

        paper and gently flatten using a meat mallet to about 

       1/8-inch thickness or less.

2. In a bowl, combine teriyaki sauce, cornstarch, and sesame 

        seed oil. Add pork medallions and marinate for at least 

       15- 20 minutes.

3. Season pork medallions with black pepper, garlic powder, 

        and salt if using.

4. Heat 2 teaspoons olive oil in a large non-stick skillet 

        over medium heat.

5. Add pork medallions from the marinade and cook 3-4 

        minutes per side until browned and cooked through. 

        Remove pork and set aside.

6. In the same skillet, add white onion and all bell peppers; 

        sauté for 4-5 minutes until slightly tender but still crisp.

7. Add pineapple cubes and cook for an additional 

        2 minutes, stirring gently.

8. Return pork medallions to the skillet and pour in the jar of

        Asian sweet and sour sauce.

9. Toss gently to coat everything evenly, and cook another 

        2 minutes until heated through.

10.   Prepare the 2 packages of ready-cooked rice by 

       Uncle Ben, following the package instructions.

11. Place the cooked rice in a bowl, drizzle with 1/2 teaspoon 

       of olive oil, add freshly chopped parsley or other herbs, and 

       toss gently with a fork to combine.

12. Remove pork and vegetables from the heat, and garnish 

        with fresh cilantro or parsley if desired.

13. Serve the sweet and sour pork medallions over the 

        herbed Basmati rice.

Festival of Flavor – Corn & Black-bean Salad

Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste! Served in a wonderful baked tortilla shell bowl, the result not only looks good but has such an array of fresh ingredients, and it’s sure to please everyone.   This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong. Enjoy

Ingredients

2 cups fresh corn kernels or frozen (thawed and drained)
1 can 14.5 oz. black beans – low sodium (rinsed and drained)
½ large red onion, chopped
3 cloves minced garlic
½ red pepper (diced)
2 jalapeño peppers (seeded & diced)
1 medium tomato (seeded & pulp removed, diced)
½ cup fresh cilantro, chopped
1 tablespoon lime zest
¼  cup fresh lime juice ( about 1 lime)
2 teaspoons rice vinegar (seasoned)
2 teaspoons ground cumin
1 teaspoon Fajita seasonings
2 cups of shredded iceberg lettuce
4 baked tortilla shells for serving

Steps

In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice, and vinegar. Combine well, and then add cumin, fajita seasoning, lime zest, salt, and pepper to taste. Chill for about 10 minutes before serving. Bake tortilla shells according to the directions on the mini tortilla shell molds. You may also serve in regular bowls.

Layer the salad as follows: Put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad. Serve with your favorite grilled chicken, steak, or fish.

Family Fun and Fitness Month - Shopping and Prepping Veggies

 Video Part One Prepping Collard Greens

Video Part Two PreppingVeggies

Cooking from the Pantry - Kale & White Bean Soup

Fresh Kale lends a taste of summer’s bounty to this lightened soup.  Aromatic vegetables such as turnips, garlic, onions and bell peppers together with cannellini beans and lean chicken sausage meatballs; add great flavor and plenty of vitamins while keeping the fat in check. What a wonderful way to eat your vegetables!

Ingredients

• 6 links Chicken Sausage (casing remove and make meat balls)
• ½ each Bell Peppers – Red, Yellow, Orange (diced)
• 4 Garlic Cloves, minced
• 1 large Turnip, diced
• 1 32 oz. Chicken Broth – low sodium and fat free
• 1 14.5 oz. can Cannellini Beans (rinsed and drain)
• 1 bunch of Kale ( about 1 pound – stems removed and chopped)
• 1 medium Onion – diced
• Olive oil for sautéing
• Salt and pepper
• chopped scallions for garnish
• shredded parmesan cheese for garnish (optional) 

Steps

1. Make the sausage meat balls – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meat balls with your hands.  Each link should yield about 5 – 6 meat balls.  Place on a plate until ready to cook.
2. In a medium skillet over medium heat, add one teaspoon of olive oil and add meat balls.  Sear on all sides (this should take about 3 minutes.)  Then remove and set aside.
3. In large soup pot, over medium heat add a little olive oil then add onions and garlic.  Sauté until onions and garlic are tender.
4. Add chicken broth and 1 cup of water to sauté onions and garlic.  Then bell peppers, diced turnips, cannellini beans, and kale.  Season with salt and pepper to taste, reduce heat and let simmer for about 5 - 8 minutes. 
5. Add sausage meat balls and let simmer another 2 – 3 minutes.  Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.