Friday, November 28, 2008

Médaillons de Filet de Porc par Sheri


As this is my own creation,(and with a french background), I thought the title was appropriate!!

1 pork tenderloin sliced into ¼” medallions
1 medium onion sliced
3 potatoes quartered and cut (I like leaving skin on so baby potatoes are my favourite, in which case I used more than 3)
2 crushed garlic cloves
1/8 tsp ginger (or to taste)
dash of salt
ground pepper
2 packets chicken Oxo (or beef) mixed in 1¼ c. water (or 1 cup broth on hand)
2 – 3 tbsp apple butter (applesauce with cinnamon, nutmeg and cloves would work too)
1 peeled, cored and thinly sliced apple

Melt 1 tbsp butter or oil in medium pot and sauté medallions with sliced onions until onions are clear. Add broth, and all other ingredients. (If you find there is not enough liquid for the amount of ingredients you can add more, or if too much liquid add more potatoes) Simmer for approximately 15 to 20 minutes, until potatoes are cooked.

I served this up with steamed green beans sprinkled with pumpkin seeds. My husband loved the smell of the spiced apple when he came home, and appreciated the fact that it was my creation…………. Let me know if you try this with any of your own additions or adaptations! I am open to critique.

1 comment:

Bellini Valli said...

Very creative Schmirly. I can see why your husband would enjoy this dish:D I have some apple butter that is beckoning:D