“Every day I feel is a blessing from God. And I consider it a new beginning. Yeah, everything is beautiful.”– Prince
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 days of the State Fair always feel like a special time to me, a separate time set aside between summer and the start of a new school year… a new beginning. We recently gathered with our family to tour Prince’s Paisley Park. We lived not far from there when we lived in Eden Prairie… our son delivered pizza to Prince’s house while it was being built… and our daughter attended a number of parties at Paisley Park… it was time for all of us to see it.
RECIPE OF THE WEEK
Pork tenderloin has long been a favorite of mine. The pork medallions based on this recipe from theendlessmeal.com are juicy, tender, flavorful… and also quick and easy! I used only one pork tenderloin, still used the same seasoning and flavoring was good… maybe use more for two tenderloins?
QUICK & EASY PORK TENDERLOIN MEDALLIONS
- 1 teaspoon EACH: sweet paprika, garlic powder, onion powder
- 1/2 teaspoon EACH: oregano, salt, and pepper
- 2 pork tenderloins, each cut into 10-12 pieces
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 2 tablespoons butter
- Minced parsley for serving, if desired
Mix seasoning together in a medium bowl or food storage bag. Add dry pork medallions and coat thoroughly with seasoning.
Heat olive oil in a large cast iron frying pan over medium-high heat. Sear medallions for 2-3 minutes on each side until golden, working in double batches if needed so not too crowded in pan. Remove medallions from pan and add chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a bit.
Remove from heat and pour over the cooked medallions… or add medallions to the pan and stir so coated in sauce. Garnish with a little minced parsley if desired.