Monday, November 04, 2013

Pork Medallions with Squash and Sorrel Sauce


Sunday 27 October
We're still trying to stay simple.  We patted a couple of pork medallions (cut off the loin) with thyme, salt, and pepper, and fried them up to serve with the Troisgros brothers' sorrel sauce.
Our side dish was some cute little pattypan squashes, simply steamed (stay simple!) and soaked in the sauce.

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