Dinner - Pork Medallions in Mustard Sauce
After several months of writing this column, two or three things have become apparent to us. We seem to eat a lot of zucchini and goat cheese (not necessarily together), and without red pepper flakes, it appears we would be incapable of cooking. We think we've actually put together a menu this week that doesn't use any of those ingredients.
This menu starts with a very light soup and moves on to a pork medallion recipe that has been a favorite for many years. Although the total cooking time is about an hour, it is very simple to prepare. The vegetable/potato combination was recently created out of necessity. Nothing had been thawed for dinner. While a trip to the grocery store was looming, it had not yet occurred. The selection of ingredients in the refrigerator was limited to a few peppers and a portabella mushroom. This combination, served over potatoes and accompanied by a salad, however, turned into an excellent meal. Here we are using it as a combination vegetable and starch to accompany the pork. A chocolate dessert, which also requires very little preparation time, completes the meal.
