A long-time favorite dish of the Roediger House reappeared after an absence of about 20 months: pan-seared pork medallions dressed finely with a ginger-soy-shiitake mushroom cream sauce that's pretty out of this world. (Memory is not serving me but I might have started making this recipe even back in the old kitchen, pre-2009. I see that it was Meal No. 6 once the new kitchen was built and ready.) Anyway: that sauce is terrific either over tuna steaks or pork loin or, as I most commonly do, over these pork tenderloin medallions. When there were three of us gathered for that Friday the 13th evening hang, with television fare chosen for so fortuitous a date on the calendar, that supper made it seem a tad more special. And less scary.
Based on "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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