“The time has come for all of us, each is his own way, to concentrate on improving the quality of our environment.” – Henry T. McKnight, 1969
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!
We went exploring in Jonathan last weekend, the dream of Henry McKnight to improve the quality of the environment. It never fully came to fruition, but it was evident walking the trails that the concept of living with nature is still alive and well in Jonathan. On a personal note, I was thrilled to have my ‘birthday’ chair arrive this week… it is amazing!
RECIPE OF THE WEEK
Pork tenderloin is always good in my book, and this recipe from Taste of Home is good and simple.
PORK TENDEROIN MEDALLIONS
- 1 pork tenderloin
- 1 tablespoon olive oil
- 1 1/2 teaspoons butter
- 1 small onion, sliced
- 1/4 cup fresh sliced mushrooms
- 1 clove garlic, minced
- 1 teaspoons flour
- 1/2 cup chicken broth
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Minced fresh parsley, optional
Slice tenderloin into 1/2 inch thick medallions. In a skillet, brown prok in oil for about 2 minutes on each side. Remove from skillet and set aside.
In same skillet, melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
