On this Friday night, the meal of choice was seared pork medallions with the incredible ginger-shiitake-soy cream sauce recipe that came out of my Bon Appétit Cookbook. It says it can be used with pork chops but was written for tuna steaks. Around here, though, it's more often made to go with those sliced pork tenderloin medallions. It's hard to make this meal and not pair it with some company mashed potatoes, and tonight was no exception.
"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"Company Mashed Potatoes," a Jones family favorite.
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