Thursday, 6 June 2013

Pork Medallions with Garlic-Strawberry Sauce Recipe

These crunchy chicken medallions are handled to a relaxing bananas marinade that's perfect for a spring or summer season food. —Taste of Home Test Kitchen
Pork Medallions with Garlic-Strawberry Sauce Recipe


    1 Poultry tenderloin (1 pound), cut into 1/2-inch slices
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 cup all-purpose flour
    2 egg, gently beaten
    2/3 cup professional breads crumbs
    1/2 cup butter, divided
    2 glasses clean strawberries
    1 tsp. chopped garlic
    1/4 cup hot water
    1 tsp. chicken bouillon granules
    Chopped clean berries, optional


    Level pork to 1/4-in. thickness; spread with spice up and salt. Position the flour, egg and breads food crumbs in individual superficial containers. Dip pork in the flour, egg, then breads food crumbs.
    In a large container over medium-high heated, prepare pork in 1/4 cup butter for 2-4 minutes on each side or until tender; eliminate and keep heated. Meanwhile, place berries in a mixer. Protect and procedure until pureed; set aside.
    In the same container, saute beans in staying butter for 1 moment. Add the pureed berries, the water and bouillon; heated through. Provide pork with marinade. Take with sliced berries if preferred. Yield: 4 meals.

Nutritional Information 3 oz. prepared pork with 1/4 cup marinade (calculated without sliced strawberries) is equal to 469 calorie consumption, 30 g fat (17 g soaked fat), 229 mg cholestrerol levels, 815 mg salt, 21 g carbs, 2 g roughage, 29 g proteines

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