This past Monday night, the Roediger House dinner featured pork medallions with dijon mushroom sauce. This recipe takes me back to the early days of my belatedly-developed interest in cooking, which was helped along when my mother brought home check-out aisle cooking magazines from Betty Crocker and Pillsbury. One of the first of those was the collection of the latest winning recipes in the Pillsbury Bake-Off contest. The ideas in that sort of collection were helpful for my initiation into kitchen creations.
I like to have this dish reappear from time to time. A quick check of the blog tells me it's been 13 months exactly since the last time I made it. I'd say it was high time for its return.
"Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands of Moorhead, Minnesota. Bake-Off Contest 37 (1996). Published in Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41.
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