Chef David Allemond of
McGee's Landing

Pork Tenderloin Medallions & Eggplant Dressing

Pork Tenderloin Medallions

Ingredients

  • 1 lb Pork Tenderloin
  • 1 onion (mushrooms optional)
  • ½ Bell Pepper (green or Red)
  • Cajun Injector Roasted Garlic and Herb Marinade

    • Method:
    Inject Pork loins with marinade and keep whole. Season with Cajun shake and brown in skillet for 15-20 minutes. Add onions and bell pepper sauté until cooked to your choice from med to well done. Add little water as needed to avoid sticking along with a little marinade before cutting tenderloin. Cut in medallions and serve.

    Eggplant Dressing

    Ingredients

  • 1 Purple Eggplant
  • 1 small onion
  • 1 ½ Bell Pepper
  • 1 lb ground Pork
  • 1 can Rotel

    • Method:
    Brown Pork in lightly grease pan for about 20 minutes. Add small onion chopped along with ½ bell pepper until well sautéed. Add one can Rotel and cook until well brown and blended. Add one eggplant and water simmer for 30 minutes or until eggplant has melted into sauce. Add cooked rice and mix.

    Serves 4-6