RECIPE CATEGORIES
Celebrity Chefs
Industry Friends
archive
OUR STORY
The Souders Cookery Recipe Blog is a joint venture between two companies and two great friends that go all the way back to 1995. Rick Souders of Souders Studios and Shelly Ruybalid of Compact Cooking both love cooking food, eating food and creating new recipes. So it was only natural that we would team up, create a blog that has really good food, good recipes and good photography. On this site you will get weekly new recipes and a beautiful color image to go with it. You can go through all the categories to find the food of your choosing. Enjoy your weekly updates. Feel free to tweet these to your friends. (all photographs on this site are property of Souders Studios, Inc. and are copyright protected.)
15 Jun 2011
Pork Medallions
Print
1 (3-4 lb.) Pork Tenderloin 1 teaspoon salt ½ teaspoon pepper 1 tablespoon oil 1 tablespoon butter Season the pork with the salt and pepper. Heat 1 tbsp oil and 1 tbsp butter in a large, heavy skillet over medium-high heat. When the mixture starts to sizzle, add the pork. Cook for 4 to 5 minutes on each side, until lightly browned; the meat will be springy to the touch. Do not over cook. Pork should still be pink. Remove from the pan. Now follow the recipe for the Roasted Red Pepper Wine Pork Sauce. Yields: 4 servings. Recipe provided by blog chefs
2012 (1)