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SOUTHWESTERN PORK MEDALLIONS AND RICE WITH CHIPOTLE LIME SAUCE

With the New Year underway and resolutions of healthy eating and exercise being made, we have the perfect recipe, Southwestern Pork Medallions with Chipotle Lime Sauce. Pork, being “the other white meat,” is great for your healthy new lifestyle and the Chipotle Lime Sauce gives a little added kick. So serve this dish with some steamed veggies and you are good to go! Enjoy.

The Ingredients:

Rice Ingredients:
2 Tbsp Olive Oil
1/2 C. Onion
11/2 C. Rice(long grain)
1tsp Cumin or Comino
1tsp tumeric
21/2 C. chicken stock
Saute onions in oil, then add chicken stock
Bring to a boil, add rest of ingredients then reduce heat and simmer 20 min.
1C. Black Beans, rinsed
1/2 C. Corn
1/2C. Frozen Peas
After rice is cooked add black beans, corn, and peas

Pork Medallions
Ingredients:
2 tsp Chile Powder
2 tsp Salt
1 tsp Comino
2 Tbsp Olive Oil
Combine first three ingredients, season both sides of medallions
Place medallions into saute pan with olive oil, cook on medium heat for about 4 min.per side

Sauce Ingredients:
2 Chipotle Peppers( diced)
11/2 C. Heavy Cream
Juice of 2 Limes
Zest of 1 Lime
2 Tbsp water mixed with 2tsp corn starch
(thickening agent)
2 Tbsp Chopped Cilantro
Put chipotle peppers and cream in sauce pan bring to boil, add lime juice and zest, thicken with corn starch and water to desired thickness, then add cilantro. Season with salt and pepper to taste and serve with pork and rice. Enjoy!

French Toast

About the Chef:
Bill Hassett has lived in Reedley since 1966. He has a love for gourmet food, and has trained in several well known restaurants. The Hassetts own Masterpiece Catering.

If you would like Bill to host one of your events, call him at: 559.393.5147.

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