Tuesday, March 10, 2015

Carnage du Jour - 09 March 2015

Pork tenderloin. Yes, pork tenderloin again.

I've probably said this before, but this is one of the most versatile cuts in your meat arsenal. You can roast them whole of course, or you can slice them into medallions for a very quick dinner. That latter option is what we chose this time.

First off, a fine dice of red onion and broccoli was sautéed and crisped a bit in some canola oil and then removed.
The pork medallions were then dusted with a bit of beau monde, ginger, and Hungarian paprika. As they browned, I diced a few papadew peppers to add some heat and colour to the mix.
Once the second sides were beginning to brown, back in went the onions and broccoli along with the peppers and a dollop of sour cream.

With a side of mac and cheese and some (formerly) frozen peas, this was a meal to savour.

Highly recommended.