“The thing is, we are all connected. Every one of us. We can all be better allies, advocates, listeners, supporters, and friends… doing our part in adding more love and understanding to our shared humanity.” – Kobi Yamada
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!
Our family hasn’t gathered on Wednesdays since the coronavirus took over our lives. Our first time together since the lockdown was meeting at the George Floyd memorial corner a couple weeks ago, a quiet place of respectful remembrance.
RECIPE OF THE WEEK
It seems so surreal, not gathering together except outdoors, but our family is being very cautious. We did gather on our son’s deck with social distancing, just John and I and our son’s family, for John’s birthday. Our son and grandson grilled pork tenderloin medallions and created three sauces for toppings… all delicious.
THREE SAUCES for Pork Tenderloin Medallions
HORSERADISH SAUCE
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon prepared horseradish
- 1/8 teaspoon grated lemon zest
- Dash salt and pepper
HONEY GARLIC SAUCE
- 3 tablespoons cider vinegar
- 1 1/2 tablespoons soy sauce
- 1/2 cup honey
HOISIN SAUCE
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 3 garlic cloves, minced
- Dash crushed red pepper flakes
- 1/4 cup water
- 2 tablespoons butter
Mix first 5 ingredients in a small saucepan.
OPTIONAL: Remove 1/4 cup of the mixture and use to brush the tenderloins as they are grilling.
Stir water into remaining hoisin mixture and bring to a boil. Reduce heat, simmer uncovered about 5 minutes, to allow flavors to blend.
