For this dish, you will need: fresh free ranged pork loin, Dijon mustard, heavy cream, one onion, along with sun dried tomatoes and plums. As for a side, potatoes and or roasted root veggies such as: carrots and parsnips.
Begin by chopping one whole onion and sauteing (in a med. size skillet) in olive oil with dried herbs. Cut a one pound pork loin into medallion like chunks. Once the onion is browned, push aside and add the medallions, adding a drizzle more olive oil.... brown on both sides.
Next, to the same skillet, add 7-8 sun dried tomatoes and the same amount of sun dried plums, stir this in with the onion and medallions. Lower the heat to med/low and pour in 1/2 cup of heavy cream and 2 tbs of Dijon mustard. At this point, I like to add a dash of garlic powder and a pinch of salt.
Cover and let simmer on low while you prepare the side of rustic roasted potatoes or root vegetables.
~ Tutti a Tavola!
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