Saturday, April 21, 2012

Stuffed Pork Medallions with Brussels Sprout Hash


Wednesday April 18
Back in January, when Barbara harvested the last of the brussels sprout trees from our garden, she put a bag of the tiny sprouts in the fridge crisper drawer.  Then she forgot about them until today.  Surprisingly, they were still usable, though they needed to be trimmed again, which left them about the size of large peas.  But they made a nice brussels sprout and potato hashand this time we were careful to use a nonstick pan.
For the protein part of the meal, we got out two nice thick pork medallions and slit a pocket into each, which we stuffed with chopped fresh sage leaves and grated fontina cheese.  Then we seasoned with salt and white pepper, and sautéed them in oil until the pork was palest pink and the cheese was just on the point of oozing out.  They needed no sauce to give them flavor.
And today Barbara drove out to the Northside Farmers' Market and got 3 more pounds of local asparagus.

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