Pan-grilled pork loin medallions are served with a delicious and colorful sweet red pepper pan sauce.

Medallions of Pork with Sweet Red Pepper Sauce

8 (3-ounce) boneless pork loin slices, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon olive oil

2 sweet (bell) red peppers, chopped

1/4 cup finely chopped onion

1 teaspoon chopped garlic

1 cup chicken broth

1/2 teaspoon ground cumin

1 dried bay leaf

2 tablespoons butter or margarine

2 tablespoons fresh lemon juice

2 tablespoons minced fresh cilantro

1. Place pork between 2 sheets of wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
2. Brown pork in hot oil in a large skillet over medium-high heat. Remove from skillet, reserving 1 tablespoon drippings in skillet. Set aside, and keep warm.
3. Saute red pepper, onion, and garlic in pan drippings over medium heat until tender. Stir in broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
4. Discard bay leaf. Position knife blade in food processor bowl; add vegetable mixture, butter, and lemon juice. Process until smooth.
5. Return pork and sauce to skillet; simmer until sauce is thickened. Remove to a serving platter; sprinkle with cilantro.

Makes 4 servings.