This was my birthday card from Matt
But the owls jumped off
and ended on my freezer door. Turns out Matt didn't even know they were magnets LOL.
Had a quiet weekend - lots of cooking of course. Today we are league bowling of course. We have lost one member of our team so not sure what will happen. For a while we will be playing three and a vacancy. The vacancies count as 175 points per game. Keep your fingers crossed for us please.
I am well into a series of books by Daniel Silva which were recommended to me by Denise Hammond of My Life in Retirement. One slight problem there are quite a few of this series so when the hero goes into a likely death situation, I know perfectly well he won't die 'cos he has to be there for the next books. Not that it makes them any less exciting.
I thought this looked good.
Pork Medallions with Fennel-Apple Slaw
1 6 oz sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 1 lb pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 cup hard apple cider or regular cider
2 Tbs grainy mustard
2 Tbs Dijon mustard
2 Tbs unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 Tbs sliced shallot
2 Tbs minced parsley
2 Tbs fresh lemon juice
1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
Servings: 4
Author: Mark Driskill
Source: Cooking Light
Have a great day
But the owls jumped off
and ended on my freezer door. Turns out Matt didn't even know they were magnets LOL.
Had a quiet weekend - lots of cooking of course. Today we are league bowling of course. We have lost one member of our team so not sure what will happen. For a while we will be playing three and a vacancy. The vacancies count as 175 points per game. Keep your fingers crossed for us please.
I am well into a series of books by Daniel Silva which were recommended to me by Denise Hammond of My Life in Retirement. One slight problem there are quite a few of this series so when the hero goes into a likely death situation, I know perfectly well he won't die 'cos he has to be there for the next books. Not that it makes them any less exciting.
I thought this looked good.
Pork Medallions with Fennel-Apple Slaw
1 6 oz sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 1 lb pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 cup hard apple cider or regular cider
2 Tbs grainy mustard
2 Tbs Dijon mustard
2 Tbs unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 Tbs sliced shallot
2 Tbs minced parsley
2 Tbs fresh lemon juice
1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
Servings: 4
Author: Mark Driskill
Source: Cooking Light
Have a great day
