Franklin Biggs' Ginger Sauteed Pork Medallions
6 ea pork loin medallions
¼ cup flour
2 TB powdered ginger
as needed salt, pepper, Mrs. Dash
3 ea peaches, peeled and sliced or diced
½ cup shallots, peeled and sliced
½ cup sherry
¼ cup seasoned rice vinegar
1 can Buffalo Rock Ginger Ale
¼ cup red bell pepper diced
Mix flour, ginger, salt, pepper, Mrs. Dash. Dredge the pork in the seasoned flour. Melt the butter in a saute pan.
Saute the medallions on both sides. Remove the medallions, reserve.
Add the shallots then the peaches, cook through.
Deglaze with the ginger ale. Reduce, and reheat the medallions.
Serve sprinkled with diced red peppers.
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