Tonight I made a variation of the following recipe (Inspired only by the fact that I had to make something with pork because I’d decided to use it). Click here for the recipe.
I bypassed the marinade as I was hungry and it was dinner time and Geoff and Laura were waiting around, so I just dumped it on as I fried it (or seared or whatever the heck you do with pork… cooked in a pan?) to add more flavour…
Of course my other shortcuts include minced garlic over garlic cloves, and I didn’t manage to toast the pine nuts (Because I couldn’t buy them like that and I confess that didn’t think about it enough to put them in our oven).
It tasted great though. Smelt spectacular and I’d do it again.
Exactly the same way mind you, cooking should not take hours. (And yes it did look a lot like the picture).
Props to Google for procuring a very happy to my stomach search on ‘pork medallion recipe’. You’ve done it again!