Well, I guess it hasn't been twice a day every day. To be fair, I've been entertaining! Also, we've been without internet since friday, and having a wonderful time with the Welsh contingent of the Wightman family (photos and blog post with more details to follow)! For now, I'll just leave you with a delicious recipe which I made last Thursday night. We ate it with broccoli, corn on the cob, and roasted potatoes...yum!
Pork Tenderloin Medallions
You will need:1 Pork Tenderloin (About 500g/1lb)
1 tsp Salt (If you're into that kind of thing.....)
1 tsp Pepper
1 Tbsp butter or margarine
For the Sauce/Marinade:
2 tsp Brown Sugar
4 tsp Wholegrain Mustard
1 tbsp Soy Sauce
1-2 tsp Balsamic Vinegar
(This is a general guide...taste the sauce as you go and make it your own!)
Prep:
1/2 - 1 hour prior to cooking (could be longer if you prefer): Cut pork tenderloin into slices about 1" thick and place into a non metallic dish. Mix ingredients together for sauce. Taste the sauce, and modify if necessary. Sprinkle pork with salt and pepper, and pour the marinade over the pork. Allow to chill in fridge, turning occasionally.
Cooking Method:
*Pre-heat the oven to 180 C (or 375 F).
*Place a frying pan on a medium to high heat and add butter or margarine to pan. (Tip: Make sure you stir it quite often and keep an eye on it or the butter will burn)
*Once butter is melted, add the pork medallions to your frying pan, and pour over all of the marinade. Fry medallions until golden brown on each side (about 5 minutes if your pan is nice and hot), and keep basting them in the marinade.
*Once browned, put the pork on a baking tray and pop them in the oven for another 5-10 minutes or until fully cooked.
*Pour the sauce from the frying pan into a dish (I'd put it into a microwavable dish and zap it for a few seconds when the pork is ready!)
Excellent Served With:
Low maintenance or make ahead side dishes....I recommend twice baked potatoes (make ahead) with plain ol' carrots and broccoli!
It was delicious!
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