Pork Medallions

I was thinking about posting about my Uncle John’s famous sweet potato pie. Then I started thinking about the intense amount of holiday treats I’ve been eating all week. So an idea for a simple and lean dinner forms as I sit here, grateful I don’t have to work until next Monday and wishing a marathon of The Closer or CSI was on TV. You can whip up some mashed potatoes or steam some vegetables for a side dish. The faux gravy I make for this goes with any side because it is tasty and not too thick. Rice would be good, too.

Although pork loin can seem expensive, you can use it for several meals. I used half of this pork loin for a previous meal (Crockpot Pork Loin), and I froze the rest until now. I paid $8.49 for this amount of meat, and it fed us for 3 meals. Not too bad, I have to say.

Pork Medallions

pork loin
EVOO
white wine
heavy cream
1 cube chicken bouillon coarse ground salt
freshly ground pepper
Mrs. Dash Steak Seasoning

• Cut the pork loin into 1/2 inch thick “medallions”
• Season with salt and Mrs. Dash. The coarse salt is really excellent and will caramelize the outside of the meat.
• Heat pan to medium heat and add 1-2 tbsp of EVOO
• Put the pork in the hot oil and do not move it for at least 60 seconds. You don’t want it to burn, but you do want the meat to perfectly brown on the bottom before you turn it.
  

  Wait until the meat gets to a nice brown before you flip it. That seasoning looks so good.

• Once both sides are a wonderfully brown color, take them out and put them in an oven-safe dish.
• Continue cooking at 350 for about 10 minutes or until they are cooked through.
• While your pork is in the over, keep your heat on the empty pan on the stove, and pour 1/2 cup to 3/4 cup of white wine into the pan to get all those cooked-on delicious bits off the bottom.
• Throw in a bouillon cube and cook until it dissolves.

• 

  Pour white wine into the pan to deglaze the delicious bits. The wine makes a most fabulous noise when it hits the hot pan.

• Add 2 tbsp heavy whipping cream. If you don’t have that around, half and half would work.
  

  After you add the cream, the sauce will have this creamy brown hue.

• Continue to reduce until it is half its original volume.
• I call this “faux gravy” because it is not really as thick as gravy usually is.
• Pull your pork out of the oven and pour the faux gravy over it and whatever side you chose.
  

  I highly suggest you try the Mrs. Dash Steak Seasoning. Look at those beautifully browned medallions with the faux gravy.

I know I’m married to him, but this is the best compliment a cook can get: