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Pork Medallions Marinated with Olives and Orange


Pork Medallions Marinated with Olives and Orange Recipe

Ingredients:
  • Juice of ½ orange
  • 1 heaping tablespoon Kalamata olive tapenade
  • 1 large garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dry red wine
  • One 1½-pound pork loin, trimmed and cut into 1-inch-thick pieces
  • ¾ cup dried black-eyed peas
  • 1 bay leaf
  • 3 cilantro sprigs
  • 3 parsley sprigs
  • 1 garlic clove, smashed but left whole
  • 2 to 3 fennel fronds
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ medium onion, thinly sliced
  • ½ medium fennel bulb, thinly sliced
  • 2 garlic cloves, slivered
  • 1½ cups defrosted, well-drained frozen chopped spinach or ½ pound fresh spinach, steamed, chopped, and drained
  • Salt and freshly ground white pepper
  • ½ to 1 teaspoon red pepper flakes, to taste
  • 2 tablespoons red wine vinegar
Directions:
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