Pork Medallions And Peppers
ВЅ teaspoon kosher salt
ВЅ teaspoon freshly ground black pepper
1 pound pork tenderloin, cut into 1-inch medallions
1 tablespoon olive oil
1 large red bell pepper, seeded, deribbed and sliced
1 large yellow bell pepper, seeded, deribbed and sliced
2 cloves garlic, peeled and minced
1 teaspoon finely minced fresh rosemary, plus 1 teaspoon for garnishing
1 teaspoon lime juice
2 teaspoons balsamic vinegar
- Sprinkle the salt and pepper on the pork medallions.
- In a large skillet that is already hot, heat the oil over medium-high heat and add the pork. Cook for 5 minutes and then flip.
- Reduce the heat to medium, add the peppers, garlic and 1 teaspoon of the rosemary, and cook for another 8 minutes, or until the pork is cooked through.
- Combine the lime juice and vinegar in a small bowl and pour over the pork. Top with the remaining 1 teaspoon rosemary.
NOTES: Never put oil or proteins into a cold skillet. Be sure that your skillet is hot when you add the oil and hot when you add the protein. This ensures that the meat cooks properly and you get a good sear on the outside. How do you test it? Sprinkle a little water in the pan as it heats. If the water beads up and rolls around in the pan, you are ready to cook. (For you science-minded folks out there, this is called the Leidenfrost effect.)