I've been doing a monthly meal plan for the last couple months, and some of the new recipes I've tried turned into family favorites. I usually take a recipe, follow it to a T, and then tweak it to my liking - which usually involves much more seasoning. Am I the only one that thinks recipes these days are dramatically under-seasoned?? Anyways, my family quickly fell in love with these Pork Medallions, mainly because of this amazing Cranberry Fig Sauce that I have started making in large batches to share with friends and family. I have also discovered a scrumptious Broccoli Cauliflower Bake, cheesy and creamy goodness, that completes this dishes very well.
If you try these recipes, I'd love to hear what you think and how you make it your own! :)
10 minutes, 3 - 4 servings
- 6 ounces pork tenderloin
- 12 oz hard apple cider
- 2 tablespoons brown sugar
- 2 tablespoons dried thyme
- 2 teaspoons cooking oil
- 4 hours prior to cooking, place the pork tenderloin in a 2 quart baking dish and fill with brine mixture of hard apple cider, brown sugar, and thyme. Refrigerate for 4 hours.
- After the brining process is complete, slice into 1 1/2 " thick medallions, approx. six pieces.
- In a large nonstick skillet, cook pork in hot oil over medium-high heat for 3-4 minutes, or until juices run clear, turn over once.
- Serve whole or sliced.
Rosemary Fig Cranberry Sauce
- 12 ounce bag fresh cranberries
- 1 cup brown sugar
- 1 orange zested
- 1 orange juiced
- 1 cup chopped dried figs
- 2 tablespoons crushed dried rosemary
- In a medium saucepan, add cranberries, figs, sugar, orange zest, and orange juice.
- Cook over low heat, stirring occasionally, for about 10 minutes.
- Increase heat to medium and cook until the cranberries pop, about 15 minutes.
- Reduce to low heat, and season to taste with salt and pepper.
- Serve warm or chilled. (leftovers are great to use as jam too!)
Broccoli Cauliflower Bake
20 minutes, 6 servings
- 4 cups of broccoli florets
- 4 cups of cauliflower florets
- 1 cup of chopped red onion
- 1 tablespoon butter
- 1 10 oz can condensed cream of mushroom soup
- 4 ounces aged white cheddar cheese, crumbled
- 1/4 cup milk
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 slice of bread, cubbed
- 1 tablespoon butter, melted
- In a large saucepan, cook broccoli and cauliflower in lightly salted boiling water for about 8 minutes. Remove, drain, set aside.
- In the same saucepan, cook onion in 1 tablespoon of butter, over medium heat, until tender.
- Stir in soup, cheese, milk, basil, and thyme.
- Cook over medium-low heat, until cheese melts and starts to bubble.
- Stir in broccoli, cauliflower, and bread cubes. Transfer to a 2 quart baking dish, drizzle with melted butter.
- Bake, uncovered, in 375' oven for about 20 minutes, or until the top begins to look lightly golden.