THE RELUCTANT GOURMET COOKING COMMUNITY

ninjabut · Joined: 12 Nov 2007 Posts: 836 Location: No CA USDA zone 8

I'm guessing that we aren't hearing from a lot of you cause of the severe storms in the mid-west and east!
My sister is in the Kansas area and has been snowed in all week! Tomorrow her high temp will be 0*!
Hope everyone is staying warm!
Tonight I'm GFing some chicken and doing some brussel sprouts. Steamed them a bit, then I'll saute some onions and red wine vinegar, then add and saute the BS, a little sugar and some more red wine vin. These are our first BS from the garden!
A couple of baby red taters to finish it off!

Reluctant Gourmet · Posted: Fri Jan 08, 2010 9:19 am Post subject: Pork Tenderloin Medallions

We just had a dusting here in the Philadelphia area and those brussel sprouts sound delicious. Both my 10 and 12 year old love brussel sprouts which amazes me. I hated them as a kid but now love them.

Last night I cut a pork tenderloin into 2 inch medallions, pounded them thin, dusted with flour and sauteed. While resting, I made a sauce with caramelized onions, sauteed artichoke hearts, rosemary, cream and salt and pepper. Turned out pretty good. The kids loved it.