Loading…
Thursday, August 21, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
Published: Tuesday, 9/1/2009

Nectarine Pork MedallionsMedallions

2 tablespoons flour

1 teaspoon curry powder

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

1 1/4 pounds pork tenderloin, sliced -inch thick

1 tablespoon vegetable oil

2 tablespoons shallots or onion

1/2 teaspoon salt, optional

1/4 cup dry sherry

1/4 cup water

2 fresh nectarines, pitted and cut in 8 slices, each

Combine flour, curry powder, garlic salt, and pepper; mix well. Dip pork into flour mixture and cover all surfaces; shake off excess. Brown both sides of each slice in oil in oven-safe nonstick skillet. Remove from skillet. Saute shallots or onions until softened; stir in sherry and water. Bring mixture to a boil. Stir nectarine into sherry mixture. Return pork to pan. Bake at 375 degrees for 15 to 20 minutes until pork is cooked and juices run clear. Remove from oven and stir gently to coat all pieces with sauce.

Yield: 4 servings

Source: Washington State Fruit Commission



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.