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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