American Entree
PORK MEDALLIONS
INGREDIENTS
1½ pounds pork tenderloin
¼ teaspoon oregano
½ teaspoon sweet paprika or paprika
¼ teaspoon pepper
½ teaspoon rosemary
1 garlic clove
1 small onion
1½ tablespoons olive oil
1 tablespoon butter
⅔ cup chicken broth
2 tablespoons parsley
SPECIAL UTENSIL
non-stick skillet or cast-iron frying pan
Serves 4. Takes 40 minutes.
PREPARATION
Cut pork tenderloin into 12 equal slices or medallions. Pat medallions dry with paper towels. Add oregano, sweet paprika, pepper, and rosemary to small mixing bowl. Mix with fork until well blended. Rub onto medallions. Dice garlic and onion.
Add olive oil and 6 medallions to skillet. Sauté each medallion for 3 minutes at medium-high heat or until golden brown. Remove medallions and set aside. Repeat for 2nd batch of medallions, although cooking times might decrease. Remove these medallions and set aside.
Keep heat at medium high. Add butter to skillet. Whisk butter and use spoon to remove brown bits. Add garlic and onion. Sauté for 1 minute. Stir frequently. Add broth, stirring gently. Bring to boil. Boil for 1 minute or until sauce thickens. Spoon the juice in the pan over the medallions. Garnish with parsley.
TIDBITS
1) The humble aardvark is a mammal that burrows at night. It hails from Africa and is the only living species of the order Tublidentata. I’ll bet you didn’t know that last bit.
2) On the other hand, a medallion is a large medal or something resembling a large medal such as a wall panel. It can even be some dish that resembles a small medal, such as a pork medallions. Pork medallions can be eaten. Metal medallions cannot. Score one for pork medallions. Aardvarks don’t eat pork medallions. They eat ants. They burrow at night and we have come full circle.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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