Thursday, July 22, 2010

Pork Medallions with Mustard-Chive Sauce

Last Saturday, we were 'stuck' at home all day. SP was on call for work, which means he had to be able to log in to work from his home computer within 10 minutes of receiving notification of an issue. If he couldn't fix the issue from home, he'd need to go in to work. On the bright side, needing to stay at home meant that he was able to devote 5 hours to weeding and our front mulch areas look much better (you can see the mulch now!).It also means we cooked dinner at home Saturday evening. We finally sliced and ate a gorgeous, huge, heirloom tomato that he bought at Giant Eagle. We ate it with balsamic syrup and fresh basil.It was delicious, not very seed-filled, and sort of looked like a red pepper inside! We also tried a new recipe for pork chops.The official recipe is Pork Medallions with Mustard-Chive Sauce and it is from Bon Appetit's October 2004 issue. It's a variation on one of our favorite sauce 'themes' - a sauce of chicken stock, mustard, white wine, and sour cream or creme fraiche or cream or milk. For this sauce we used sour cream. Our chives and tarragon were dried, not fresh, but we did add fresh parsley. We didn't have leeks so instead we added chopped candy onion from the CSA. We cooked the pork in the oven, not in a saucepan. It was very tasty and we used some of Sunday's baguette to mop up the sauce when we ate the leftover pork on Monday!

Bon Appetit suggests serving a Shiraz or other medium-bodied fruity red wine with the pork medallions, but we opened a bottle of Coppola Chardonnay.

We also roasted some red potatoes and onion with fresh dill:Earlier in the day for brunch, SP made scrambled eggs with cheese, the last of the turkey lunch meat, and fresh basil. We ate the scrambled eggs on toasted multi-grain sandwich rounds.I'm very happy we decided to grow herbs - they really make eggs, potatoes, sauces, etc. extra tasty and fresh!

1 comment:

  1. Okay this blog post has convinced me to try my hand at potato salad.

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