âLife is a collection of moments. Mindfulness is the beautification of the moments.â – Amit Ray
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs 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 âQuote Cupâ 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 recipesâŚand love getting recipes you would like to share!
Our grandson’s girlfriend is preparing several of her creations for a fashion show this spring for her design class. She finished her first one, for our grandson, this week… we think it looks pretty awesome! I completed the puzzle for the Winter Carnival contest this week… it’s possible we could be snow-covered like the puzzle again this coming weekend if predictions pan out.
RECIPE OF THE WEEK
I have had a couple pork tenderloins just waiting to be used and decided it was time. Pork medallions are my favorite, and this simple recipe by Natasha Bull of Salt & Lavender food blog was a hit. I doubled the recipe to use 2 one-pound pork tenderloins.
CREAMY PORK TENDERLOIN PORK MEDALLIONS
- 1 pound pork tenderloin
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth (or dry white wine)
- 1/4 teaspoon Herbes de Provence or Italian seasoning
- 1 cup heavy whipping cream
- 1/2 tablespoon chopped fresh parsley
Trim off excess fat and slice the pork tenderloin into 1″ think rounds.
Season with salt and pepper and coat each piece in flour.
Add the oil and butter to a skillet over medium high heat. Once the pan is hot, add the pork and cook about 3 minutes per side until they are lightly golden. Take the pan off the heat and remove the pork from the pan.
Stir in garlic, Dijon mustard, chicken broth, Herbes de Provence or Italian seasoning. Return to pan, scrape the bottom and let the sauce cook about 1 minute.
Stir in cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may have to turn down the heat a bit) until the pork is cooked through and the sauce has thickened to your liking.
Sprinkle the fresh parsley over the top and season with extra salt and pepper if needed.
