Delicious lemon pepper flavor (from BHG 1994)

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Name: Pork Medallions with Summer Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup dried mushrroms shiitake or porcini; 1/4 cup dried tomatoes not oil packed; 6 oz Bow tie pasta (farfalle); 2 cups green beans cut in 1in pieces; 1 medium yellow summer squash sliced (1 1/4 cups); 1 cup Half-and-half cream or milk; 3/4 cup chicken broth; 1 green onion sliced; 1 tablespoon corn starch; 1/2 tsp lemon pepper; 1/4 tsp salt; 1 lb boneless pork loin roast cut crosswis into 4 steaks; 1 tablespoon olive oil

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INGREDIENTS

1/2 cup dried mushrroms ; shiitake or porcini
1/4 cup dried tomatoes ; not oil packed
6 oz Bow tie pasta (farfalle)
2 cups green beans ; cut in 1in pieces
1 medium yellow summer squash ; sliced (1 1/4 cups)
1 cup Half-and-half cream ; or milk
3/4 cup chicken broth
1 green onion ; sliced
1 tablespoon corn starch
1/2 tsp lemon pepper
1/4 tsp salt
1 lb boneless pork loin roast ; cut crosswis into 4 steaks
1 tablespoon olive oil

Servings

INSTRUCTIONS

Soak mushrooms and tomatoes in enough boiling water to cover for 5 min.

Drain and snip, discarding mushroom stems, set aside.

Cook the pasta according to package directions, except add the beans to boiling water at the beginning of the pasta cooking time, and add the squash to the boiling water for the last 2 min of cooking time. Drain; cover to keep warm.

Stir together the half-and-half, broth, onion, cornstarch, lemon-pepper and salt; set aside. Season pork lightly with additional salt and lemon-pepper. In a 10-in skillet cook pork in hot oil over medium heat for 5 min per side or till only a little pink remains in center of meat. Cover; keep war,.

Drain fat from skillet. Pour cornstarch mixture into skillet. Cook and stir till thickened and bubbly, scraping up any brown bits from bottom of skillet.. Reduce heat; cook for 2 min more.

Stir in mushrooms and tomatoes. To serve, divide pasta and vegetables among four plates. Arrange pork on each plate; spoon sauce over all.

NOTES

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Pork Medallions with Summer Pasta

1/2 cup dried mushrroms shiitake or porcini
1/4 cup dried tomatoes not oil packed
6 oz Bow tie pasta (farfalle)
2 cups green beans cut in 1in pieces
1 medium yellow summer squash sliced (1 1/4 cups)
1 cup Half-and-half cream or milk
3/4 cup chicken broth
1 green onion sliced
1 tablespoon corn starch
1/2 tsp lemon pepper
1/4 tsp salt
1 lb boneless pork loin roast cut crosswis into 4 steaks
1 tablespoon olive oil

Soak mushrooms and tomatoes in enough boiling water to cover for 5 min.

Drain and snip, discarding mushroom stems, set aside.

Stir together the half-and-half, broth, onion, cornstarch, lemon-pepper and salt; set aside.  Season pork lightly with additional salt and lemon-pepper.  In a 10-in skillet cook pork in hot oil over medium heat for 5 min per side or till only a little pink remains in center of meat. Cover; keep war,.

Drain fat from skillet.  Pour cornstarch mixture into skillet.  Cook and stir till thickened and bubbly, scraping up any brown bits from bottom of skillet..  Reduce heat; cook for 2 min more.

Stir in mushrooms and tomatoes.  To serve, divide pasta and vegetables among four plates.  Arrange pork on each plate;  spoon sauce over all.

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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 4 Servings

Calories: 902
Calories from Fat: 434 (48%)

Amt Per Serving		% DV

	Total Fat 48.2g	64 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 8.8g
Cholesterol 249.1mg		77 %
Sodium 448mg		15 %
Potassium 1426.9mg		38 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 36.2g
Protein 73.5g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 902

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