“As individuals we are inextricably linked together.” ~ Walker Art Center
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The spikes in our coleus plants indicate we are nearing the end of our growing season… love the crisp, fall days. The biggest news this week is that our son’s family all showered in their new bathroom on Monday night! He did a beautiful job (and worked very hard!) tearing everything out to the studs and rebuilding it, creating a shower from an adjacent closet… it looks fabulous!
RECIPE OF THE WEEK
I have been making this recipe for pork medallions from Byerly’s for many years, and just realized I never posted it… decided it was time before it gets lost, it is no longer available in their online recipes. The seasonings are perfection… give a wonderful flavor without overpowering the pork. I often double the recipe. The key to sublime tenderness is to not overcook the pork.
APPLE SPICED PORK MEDALLIONS
- 1 pound pork tenderloin
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons vegetable oil, divided
- 1/2 cup minced onion
- 1 large sweet apple, unpeeled, coarsely chopped (2 cups)
- 1 cup apple cider
- 1 1/2 teaspoon cornstarch
- 1 tablespoon apple cider or water
Separate tenderloin into 2 single tenderloins. Cut each tenderloin crosswise into 4 medallions; flatten slightly with palm of hand.
Combine next six ingredients; coat medallions with spice mixture. Heat 2 tablespoons of the oil in large skillet. Saute pork over medium heat until brown, about 2 minutes per side. Remove from skillet; cover and set aside.
Add remaining 1 tablespoon oil to skillet; stir in onion and apple. Saute until onion is tender, 2-4 minutes. Pour in 1 cup cider; heat to simmer. Return pork to skillet. Simmer, covered, 5 minutes.
Arrange pork in circle around edge of serving platter. Spoon apple mixture into center of platter, leaving juices in skillet; cover platter.
Dissolve cornstarch in 1 tablespoon cider; slowly stir into juices and continue cooking over medium-high heat until thickened, 3-5 minutes. Pour sauce over pork medallions and serve immediately.
