This past Saturday night, with a regular weekend guest on hand, I returned to one of the all-time Roediger House favorite meals: pan-seared pork medallions in a ginger-shiitake-garlic-soy cream sauce. It's as good as it sounds, my friends. The sides were mashed potatoes and seasoned lima beans, but the desserts (yes, plural!) will be blogged about later.
Recipe based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
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