It’s a balmy night here with the humidity waiting on the rain. I had a pork tenderloin out and decided to make pork medallions (which is a fancy term for the tenderloin sliced into 1 inch thick slabs).
Such an easy dish to make and very impressive for serving friends. I don’t use a recipe but will tell you how I make them and you can follow along without worry of making sure it’s perfectly measured!!
Season the tenderloin with about a tablespoon of sesame oil (or olive oil/garlic oil etc), salt, pepper, and garlic powder.
Pork Tenderloin (about 2 lbs)
Chives (grow your own indoors or out they are super easy to grow!!)
Butter, garlic powder, beef bouillon cubes, salt/pepper, sesame oil or other oil, parsley flakes (optional)
Cut into medallions (about 1 to 1 1/2 inches thick) and let sit for about 20 minutes
In saucepan measure 1 3/4 cups water with 2 beef bouillon cubes and boil to dissolve the cubes
Add 1 tablespoon butter and let it melt stirring frequently
Add 1 tablespoon cornstarch into 3 Tablespoons of water and stir to dissolve
Add cornstarch mixture to hot simmering broth slowly stirring the whole time
Add 2 Tablespoons chives and parsley and stir to thicken. Set aside on low
Grill Medallions until no longer pink inside (about 5 minutes each side on medium heat)
Serve Medallions over rice with the sauce and extra chives on top.
We had ours with out homemade freezer applesauce (I will post recipe for that when I make more to replace our stock). Applesauce should never be purchased it’s so easy and so much better making it yourself!!
For dessert I threw together these chocolate chip macaroon cookies before the kids got off the bus. These are super easy (4 INGREDIENTS) and the recipe is here: coconut chocolate chip macaroon cookies