Hard labor not required, but delicious results nonetheless this past Wednesday night, when I went for one of my early favorite recipes from the Pillsbury Bake-Off contest: pan-seared pork medallions in an easy dijon mushroom cream sauce. To go with it, mashed potatoes were essential, and fresh-steamed perfectly-cooked broccoli slid into the final third of the plate.
"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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