Today’s Lunch

Today for lunch I had some pork medallions.  At least that’s what they looked like.  So, I decided to make a sweet and spicy sauce to cook them in.  It kind of worked, but then I overcooked the pork.  It looks good, but was pretty dry.  I baked it and cooked it a little too long.  I work from home, so spending half hour to forty-five minutes cooking over a frying pan is not always plausible since I have to be close to the phone.

Here’s what it ultimately looked like:

 

 

 

 

 

 

 

 

As you can see, I had sauted spinach and a side of noodles.  I also had an apple, which is not pictured.

Here’s the recipe.  I would bake it for 30 minutes instead of 45 next time.

Port Medallions

Ingredients & Supplies

5 small pork medallions

Sauce Ingredients

2 cloves garlic

1 tablespoon olive oil

1 drop chile oil

1 drop sesame oil

2 teaspoons chile powder

1 teaspoon raspberry jam

2 teaspoons honey

1 tablespoon rice wine vinegar

salt & pepper

Supplies

1 9×9 baking dish

1 knife & cutting board

Chop up garlic and combine all sauce ingredients in a small bowl until smooth.  Rinse and dry pork medallions and place them in the baking dish.  Pour sauce over pork.  Bake at 375 for 30 minutes.

 

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