Instructions: Combine flour, salt, basil and pepper. Mix well. Dredge pork medallions in flour. Coat a large skillet with Pam. Add oil. Add medallions. Cook for 2-4 minutes per side. Can add a little water if too dry. Transfer to warm platter. Respray pan. Add peppers, cut in strips and cook until crisp-tender. Combine vermouth, cornstarch and sage. Add to skillet. Bring to boil. Reduce heat. Cook just until thick. Spoon over pork.

NOTES :
use Loin medallions and to ensure tenderness, covered, added 1/4 cup water and steamed for about 5 minutes. Then I added peppers and continued steaming for 3 minutes. I then removed meat and added vermouth mixture to thicken
*********** #5 Subject: more strata recipes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.