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:
Looks like a winner.
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