Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice

Photo by: Jo Ann

Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice

Food Ingredients:
Ingredients Pork Medallions: 3 (1-pound) pork tenderloins, trimmed 1 1/2 cups all-purpose flour 1 1/2 tablespoons seasoned salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Olive oil for frying 1 recipe Black-Eyed Pea Relish (recipe follows) Ingredients for Black-Eye Pea Relish: cup cider vinegar 3 tablespoons firmly packed light brown sugar 2 tablespoons olive oil 2 teaspoons mustard seed 3/4 teaspoon celery salt 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper 2 (15.8-ounce) cans black-eye peas, rinsed and drained 1 cup seeded and chopped tomato 1/2 cup chopped red bell pepper 1/2 cup chopped celery 1/2 cup chopped green onion 1 tablespoon chopped fresh parsley Ingredients Pimiento Cheese Rice: 5 tablespoons butter 4 teaspoons minced garlic 1 (15 ounce) jar roasted red peppers,drained and chopped 3 cups basmati rice 6 cups chicken broth 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups shredded Cheddar cheese 1/2 cup heavy whipping cream

Recipe preparation:
1 Directions for tenderloin: 2 Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness. 3 In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess. 4 In a large skillet, pour olive oil to 1/8-inch depth. Heat olive oil over medium heat. Cook pork for 2 to 3 minutes per side, or until golden brown. Serve with Black-Eyed Pea Relish. 5 Directions for relish: 6 In a medium saucepan, combine vinegar, brown sugar, olive oil, mustard seed, celery salt, salt, pepper, and red pepper over medium heat. Cook for 2 minutes, stirring until brown sugar is dissolved. Add black-eyed peas, tomato, bell pepper, celery, green onion, and parsley, stirring to combine well. Cook for 2 to 3 minutes, stirring occasionally, just until heated through. 7 Directions for rice: 8 In a large saucepan, heat butter over medium heat, until butter is melted. Add garlic and red peppers; cook for 2 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring constantly. 9 Add chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork. Add cheese and cream, stirring until cheese is melted.

Recipe source: Foodista recipe