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Pepper Pork Medallions Ingredients

1 1/2 lb. boneless pork loin or leg steak (1/8 inch thich) 1/2 cup flour 1 cup sun dried tomatoes Olive oil as needed 24 small mushrooms, sliced 6 shallots or 1 large onion, minced 1 1/2 cups chicken stock 3/4 cup cooking sherry 1/4 cup Worcestershire sauce 2 tbsp. chopped fresh parsley 1/4 tsp. each dried oregano, basil, thyme 1/4 tsp. each dried dill, rosemary 1/4 tsp. salt and ground black pepper 1/2 each sweet red, yellow and green peppers, julienned

• Flatten pork medallions with your hand; lightly flour. Blanch tomatoes in boiling water for 2 minutes; drain and cut into thin strips.
• Over medium low heat, saute medallions in oil 1 1/2 minutes per side,remove from pan and keep warm. In a large saucepan, over medium heat,saute mushrooms and shallots in 2 tablespoons oil 1 to 2 minutes.
• Stir in stock, sherry, tomatoes, Worcestershire sauce, parsley and seasonings. Add medallions and simmer 5 to 10 minutes.
• Meanwhile, saute peppers in 2 tablespoons oil and use to garnish medallions. Serve over pasta or rice.

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