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!


www.missytippens.com

4 comments:

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

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  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?

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    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! :)

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