Rated 5 out of 5

Pork Medallion stewed in Tomato Sauce and Herbs

A Happy Sunday to everyone! This Mediterranean fare of Southwest style couscous, homemade Pickled Asparagus and Pork Medallion stewed in Tomato Sauce and Herbs, will be served for tonight’s dinner. Having just completed a series of package designs for a line of North African ready to eat meals, couscous salad, being one of them, my curiosity was piqued, so I had set myself to do this to see how my family will take to it. My previous education about couscous came from an Indian friend, Saruj, who would come to Sonia’s house with a plate of this salad. Of course, I always get to sample it, being a constant fixture in her house, and I would say, it may be one of my favorite things to eat soon! Let’s see about this dinner and how it fares with my family!

INGREDIENTS:

  • 1½ lb pork tenderloin, cut into ¼-inch-thick slices
  • ½ tsp salt, ½ tsp pepper
  • 2 Tbsp olive oil, divided
  • 1 (8-oz) pkg sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (28-oz) can whole tomatoes, undrained and chopped
  • ½ cup halved, pitted kalamata olives
  • 1 tsp dried oregano

INSTRUCTIONS:

  • Sprinkle pork with ¼ tsp salt and ½ tsp pepper. Heat 1 Tbsp oil in a large, deep skillet over medium-high heat.
  • Brown pork 1 to 2 minutes per side; remove from skillet, and keep warm.
  • Heat remaining 1 Tbsp oil in skillet; add mushrooms.
  • Cook 8 minutes or until browned and tender; add garlic, tomatoes, olives, oregano, remaining ¼ tsp salt, and browned pork.
  • Cook 15 minutes or until sauce is thickened; serve over Parmesan Polenta.

BLOG POSTS:

Lumpiang Ubod

May 8, 2018 1 Comment

INGREDIENTS For the Vegetable Filling 1 tablespoon oil 1 small onion, peeled and chopped 2 cloves garlic, peeled and minced 1 block, Firm Tofu 2

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