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Saturday, April 19, 2014

Meal No. 977: Pork Medallions with Ginger-Shiitake Cream Sauce


This is one of the standards of the Roediger House, and it's always good. Tonight it packed an extra punch thanks to the first use in it of a super-dark soy sauce. The original recipe is to use this sauce with tuna but it works great with pork tenderloin medallions.



"Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.

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