Saucy Pork Medallions with Banana
Taste of the Islands. Serve this dish with beans and rice and a fruit salad, and for fun, include Calypso music to dine to.
1 pound boneless pork loin
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup orange juice
2 tablespoons water
1 teaspoon fresh lemon juice
1/4 teaspoon dried tarragon, crushed
1/4 cup whipping cream
1 large ripe banana
1 tablespoon chopped cashews
- Cut pork crosswise into 12 slices; lightly pound each slice with meat mallet. Combine flour, salt and pepper; dredge pork.
- In nonstick frypan brown half of the pork in hot cooking oil over medium heat. Remove from skillet; brown the remaining pork. Pour off pan drippings. Return all pork to skillet; add chicken broth, wine, orange juice, water, lemon juice and tarragon. Bring to a simmer. Reduce heat; cover tightly and simmer 8 minutes.Transfer pork to a warm platter; keep warm.
- Cut banana in half lengthwise; cut each half into 2-inch pieces; set aside.
- To skillet, add cream; cook and stir over medium-low heat 3 minutes. Add banana and cook till heated through, about 2 minutes. Remove banana and arrange atop pork medallions; keep warm.
- Continue cooking sauce 3 to 4 minutes more or till thickened and bubbly, stirring constantly. Serve sauce over pork; sprinkle with cashews.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.