Medallions of Pork With Sweet Red-Pepper Sauce

• 8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 4 tablespoons finely chopped onions
• 2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
• 1 teaspoon chopped garlic
• 1 cup fresh or canned chicken broth
• 1/2 teaspoon cumin powder
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh coriander

1. Place pork slices on a flat surface.
2. Pound meat lightly with a mallet and sprinkle with salt and pepper.
3. Heat oil in a nonstick skillet large enough to hold the slices in one layer.
4. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
5. Turn slices and cook for about 5 minutes more.
6. Reduce heat and continue cooking about 2 minutes longer.
7. Turn slices occasionally.
8. Transfer meat to a warm serving dish and keep warm.
9. Pour off most of the fat from skillet.
10. Add onions and red peppers.
11. Cook, stirring, until peppers are wilted, about 5 minutes.
12. Add garlic and cook, stirring, briefly.
13. Add broth, cumin, bay leaf, salt and pepper.
14. Cover and simmer 5 minutes.
15. Remove and discard bay leaf.
16. Place mixture in a food processor or blender.
17. Add butter and lemon juice and pulse to blend to a fine texture.
18. Return mixture to skillet and add pork slices with their drippings.
19. Bring to a simmer and serve immediately.
20. Sprinkle with coriander.

loin of pork slices, salt, olive oil, onions, red bell peppers, garlic, chicken broth, cumin powder, bay leaf, butter, lemon juice, fresh coriander

Taken from cooking.nytimes.com/recipes/3568 (may not work)