Tuesday, May 10, 2016

Pork Medallions in Creamy Mustard Sauce with Stir Fried Zucchini

Heading home for dinner and thinking farm fresh...

When suddenly something quick, juicy, delicious and low in fat comes to mind; one can't help but consider the 'other' white meat - pork. For this dish, I like to use pork loin cut into medallion size. Besides the pork, you will want to get: a few fresh green zucchini along with one whole onion, low fat yogurt or low fat whipping cream, Dijon mustard, and small yellow gold potatoes.

To begin, chop one whole onion and saute in 3 tbs.of olive oil along with the same amount of coconut oil on med. heat. Sprinkle in red pepper flakes, garlic powder and dried herbs: mint, rosemary, and oregano. To that, add your thick cut pork medallions, brown on both sides. At this point, if you have on hand add a dash or two of dry white wine. Turn up the heat to high and sizzle away uncovered for 3 min. Then spoon in 1/4 cup of low fat yogurt or low fat whipping cream, along with 1 tbs of Dijon mustard, cover and let simmer on low heat for 6-8 min. 

Prepare your two sides: stir fried zucchini sticks (cooked in the same skillet as the pork) and a couple of yellow gold potatoes- a quick fix is to microwave.

Potatoes a 'no' brainer... but as for the zucchini sticks a little brainy gourmet approach is necessary. When the pork medallions have simmered for the time recommended and you notice a rich sauce developing, remove from the skillet and ladle onto a low lipped serving plate, cover lightly to retain heat while you use the same skillet to stir fry your zucchini - washed and cut into sticks. Add one dollop of creamy butter and 1 tsp of paprika, stir fry until the sticks are singed reddish brown.

Top your pork with the zucchini, sauce and serve.

~ Tutti a Tavola!

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