Pork Medallions With Black-Eyed Pea Relish and Pimiento Cheese Rice

Photo: Jo Ann

Ingredients

Ingredients Pork Medallions:

3 (1-pound) pork tenderloins, trimmed

1 1/2 cups all-purpose flour

1 1/2 tablespoons seasoned salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

Olive oil for frying

1 recipe Black-Eyed Pea Relish (recipe follows)

Ingredients for Black-Eye Pea Relish:

cup cider vinegar

3 tablespoons firmly packed light brown sugar

2 tablespoons olive oil

2 teaspoons mustard seed

3/4 teaspoon celery salt

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

2 (15.8-ounce) cans black-eye peas, rinsed and drained

1 cup seeded and chopped tomato

1/2 cup chopped red bell pepper

1/2 cup chopped celery

1/2 cup chopped green onion

1 tablespoon chopped fresh parsley

Ingredients Pimiento Cheese Rice:

5 tablespoons butter

4 teaspoons minced garlic

1 (15 ounce) jar roasted red peppers,drained and chopped

3 cups basmati rice

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups shredded Cheddar cheese

1/2 cup heavy whipping cream

Preparation

Directions for tenderloin:

Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.

In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.

In a large skillet, pour olive oil to 1/8-inch depth. Heat olive oil over medium heat. Cook pork for 2 to 3 minutes per side, or until golden brown. Serve with Black-Eyed Pea Relish.

Directions for relish:

In a medium saucepan, combine vinegar, brown sugar, olive oil, mustard seed, celery salt, salt, pepper, and red pepper over medium heat. Cook for 2 minutes, stirring until brown sugar is dissolved. Add black-eyed peas, tomato, bell pepper, celery, green onion, and parsley, stirring to combine well. Cook for 2 to 3 minutes, stirring occasionally, just until heated through.

Directions for rice:

In a large saucepan, heat butter over medium heat, until butter is melted. Add garlic and red peppers; cook for 2 minutes, stirring frequently. Add rice; cook for 2 to 3 minutes, stirring constantly.

Add chicken broth, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork. Add cheese and cream, stirring until cheese is melted.