Oh the Taste, so Regal, so French, so Versailles....
Pork loin cut into medallions in mustard sauce with sun dried tomatoes
and dried plums... so yummy. And, tonight's dinner is served with a few
left overs. For this dish, you will need: 1 lb of boneless lean pork
loin, onion, Dijon mustard, heavy cream, sun dried tomatoes and dried
plums - prunes.
To begin, saute one chopped onion in olive oil until browned. Push aside
in the skillet and sear the loin which you cut into one inch thick
medallions. Once seared, bring back the onion, shake some garlic powder
over them, a couple of mills 'grinds' of sea salt and as much dried
herbs: rosemary, oregano and mint as you like.
Next, drop in several sun dried tomatoes (jarred is best) and as many
dried plums. Then pour in 1/2 cup of heavy cream and 3 tbs of Dijon
mustard or more depending on your preference. Let simmer while you
prepare sides. As I said, this evening we will eat left overs along with
the medallions in mustard sauce and a few sliced steamed buttered
zucchini.
~ Tutti a Tavola!
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