Sunday, February 21, 2010

Rosie Cooks Pork Tenderloin Medallions.

Friday afternoon, I started prepping for dinner. I'm trying to clean out my freezers so I can stuff them back up to the gills. I found a pork tenderloin which I intend to marinate, cut into medallions, then sear.
My marinade: 1/4 brown sugar 1/4 cider vinegar 1/4 cup Tamari (or regular soy sauce) 1/8 cup sherry 1 heaping TB Dijon mustard 4 garlic cloves, minced Mix all ingredients and pour over pork.
I sliced my pork into about 1-inch thick pieces.
Place in plastic bag, pour marinade in, press out air, and seal. I let this marinate for about 2 hours while I prepared the rest of the meal.
Massage often.
I liked the light in this photo.
I melted butter and added some olive oil to my hot skillet and placed the pork medallions in. Don't push the meat around in the pan as Mr. Hawthorne always wants to do. The meat won't be seared properly and you'll tear the surface. Leave it alone for the first 2-3 minutes so it can naturally sear and release itself. This took maybe 4 minutes each side and it's still a light pink on the inside.
Aren't these pretty? Stay tuned for the jicama slaw and baked acorn squash soup.

1 comment:

Marilyn said...

Looks like a winner.