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Bloody Mary Medallions of Pork Recipe

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This recipe for Bloody Mary Medallions of Pork, by , is from The Brown Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Baysore
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs Boneless pork loin
1/4 c Olive oil
1 T Dill pickle juice
1 T Chopped fresh garlic
1 tsp salt
1 ts pepper

Bloody Mary Sauce:
2 c. Tomato sauce
1/4 c. Vodka
1 tbsp. Dill pickle juice
1 tbsp. fresh lime juice
1/2 tbsp. fresh lemon juice
1/2 tbsp. Worcestershire sauce
2 tsp Louisiana style hot sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. celery salt




Directions:
Directions:
Put all ingredients (including the vodka) for Bloody Mary Sauce into a sauce pan and heat to a gentle boil. Reduce heat and allow to simmer until pork is done.
Slice raw pork loin into 1 inch thick slices. Then cut each slice into six equal pieces. Put oil in a large skillet or wok and then add pork medallions, and fry on medium high heat stirring constantly until pork begins to brown. Then reduce heat and add garlic, salt and pepper. Drizzle dill juice over all and stir again. Cover and simmer for 5 minutes.
Drain the pork and add to the Bloody Mary Sauce and allow to simmer for another 10 minutes.
Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 - 45 Min
Personal Notes:
Personal Notes:
Quick tasty meal for a cold day. Can serve on rice, any type pasta, couscous, or by itself.

 

 

 

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