We normally go out a couple of times over the weekend, generally a Friday night but I have not been 100% for the past couple of days – nothing serious just a very stiff neck, probably from sleeping at the wrong angle, or maybe in a draught from the ceiling fan. Anyway we decided to stay home but wanted something tasty for dinner so I raided the freezer and came up with a nice pork tenderloin.
Pork Medallions in Mushroom Marsala Sauce – Serves 2
These little medallions brown beautifully and go from pan to table in minutes. The rich sauce makes this simple meal feel special.
What You’ll Need
12oz pork tenderloin cut into 2 inch thick medallions
Salt and black pepper
1 tbsp. olive oil
1 tbsp. butter
1 medium shallots (or small onion), finely diced
8oz. mushrooms, thinly sliced
½ tbsp. flour
2 fl oz or approx 4 tbsp Marsala (didn´t have any so replaced with sherry!!)
4 fl oz chicken stock (made from cube is OK)
1-2 tbsp. cream
Trim the tenderloins of any fat and cut into 2-inch-thick medallions. Flatten slightly and season with salt and pepper.
Heat the olive oil and half of the butter in a large pan, add the meat until nicely browned, 2 to 3 min. Turn and cook the other side until slightly firm to the touch, about another 2 min. Transfer to a plate and keep warm.
Melt the remaining butter in the pan. Add the shallots and fry for about 30 seconds. Add the mushrooms and fry until golden, about 3 min. Season then sprinkle with the flour and add the Marsala and chicken stock. Turn up the heat and reduce by half, about 3 min. Stir in the cream, return the pork and any juices to the pan, and cook until heated through and cooked to your liking approx 2 to 4 min.
Twice-Baked Sweet Potatoes with Leeks
2 small sweet potatoes (about 8 oz. each)
1 tbsp olive oil
1 tbsp unsalted butter
1 leek, white and green parts, thinly sliced
1 tbsp sour cream
2 oz grated Gruyère cheese (optional)
Prick the potatoes with the tip of a knife and arrange them on a baking sheet. Bake until soft when pierced with a skewer 45 minutes.
Meanwhile, heat the oil in a frying pan. Add the leeks and cook until very soft and starting to turn golden.
When the sweet potatoes are cool enough to handle, cut them in half and scoop the flesh into a medium bowl and mash. Stir in the sour cream and leeks and season to taste. Put the filling into the potato skins and top with the cheese if used. Put the potatoes in a baking dish and heat until the cheese is golden and starting to melt. Serve immediately.
Although I thought to write down what I was doing in making this meal, I wasn’t totally thinking straight and not having the camera to hand it was only after we had scoffed the lot that I realised NO PHOTOS!! So images are taken from the internet, if they belong to you, thank you they look as good as the food tasted.