Friday, February 10, 2017

Pork Medallions and Pan Sauce

Missy Tippens

I recently saw these beautiful pork medallions at the grocery store and snatched them up for a night when I needed a quick meal. I could tell these would thaw and cook quickly.

Flash forward a couple of weeks, and I pulled these out of the freezer. They were thawed and ready to go by dinnertime. I waited until my husband got home to start everything.

I dried the pork, and then seasoned with salt, pepper, and some Penzey's Sunny Paris--one of our favorites. Here's the description from the website: Hand-mixed from: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf.  Sounds yummy, doesn't it? I thought it would be perfect with pork.

I heated olive oil and butter in the skillet. Then seared the meat on either side. Then I added a little white wine and covered for a few minutes to let the meat cook through. When it was done (don't over cook!), I took the meat out of the skillet and sprinkled in about 1-2 teaspoons of flour and cooked until slightly thickened. I spooned the sauce over the pork and served.

It turned out so yummy! Before preparing the meat, I microwaved baked potatoes and then made steam-in-the-bag vegetables. Not bad for a quick weeknight meal!


  1. Oh, this looks delicious! I have some pork in the freezer. I'm going to try it!

  2. That looks delicious, Missy.

    I'm curious. Were the pork medallions frozen when you bought them, or did you find them in the fresh meat section?

    I confess I haven't "baked" a potato in the microwave in over 30 years. I vaguely remember not liking microwaved potatoes as much as real ones. What's your take on the difference?

    1. Mary Cate, they were fresh. I hadn't seen them before either. They're very small, and I knew the portion would be perfect for two of us.

      I like oven baked potatoes better, too. They get much softer. But I never plan ahead far enough to do that! :)