The fantastic week continued Wednesday evening with four at the dinner table for scrumptious servings of a long-time house favorite: pan-seared pork medallions with an amazing ginger-soy-shiitake cream sauce. The entree begs for the companionship of a side dish of company mashed potatoes, and my out-of-necessity reliance these last few meals on canned vegetables continued with a pot of whole kernel corn. We were pleased with the result and even happier when the remaining slices of lemon-buttermilk pie numbered exactly four.
A touch of meal history here: the first meal with pork medallions was No. 3 in the new kitchen, albeit with a dijon mushroom cream sauce; this ginger-soy-shiitake cream sauce was first prepared to go with seared tuna steaks, for Meal No. 70; and my first record of using this same sauce with pork medallions was only a few meals later: No. 76.
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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