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

• 3 pounds 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 relish recipe Black-Eyed Pea, recipe follows
• 1 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
• 31 5/8 ounces peas black-eye, rinsed and drained
• 1 cup tomato seeded and chopped
• 1/2 cup red bell pepper chopped
• 1/2 cup chopped celery
• 1/2 cup green onion chopped
• 1 tablespoon fresh parsley chopped
• 5 tablespoons butter
• 4 teaspoons minced garlic
• 15 ounces 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
• pork tenderloin
• cheese pimiento
• peas black eye
• rice

1. Cut tenderloins into 2-ounce pieces. Place pork between 2 sheet of plastic wrap; pound with a meat mallet to 1/4-inch thickness.
2. In a shallow dish, combine flour, seasoned salt, pepper, and garlic powder. Coat pork medallions in flour mixture, shaking off excess.
3. 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.
4. 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.
5. 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.
6. 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.

pork, flour, salt, ground black pepper, garlic, olive oil, pea, cider vinegar, brown sugar, olive oil, celery salt, salt, ground black pepper, ground red pepper, tomato, red bell pepper, celery, green onion, parsley, butter, garlic, red peppers, basmati rice, chicken broth, salt, ground black pepper, cheddar cheese, heavy whipping cream, pork tenderloin, pimiento, peas black, rice

Taken from www.yummly.com/recipe/Pork-Medallions-With-Black-Eyed-Pea-Relish-and-Pimiento-Cheese-Rice-1670312 (may not work)