Monday, September 08, 2008

Pork Medallions with Bulgur Pilaf

The nice thing about this dish is that it takes only minutes to make. The bad thing is that you have to eat it right away, as in before-you-can-take-a-picture right away. But it's tasty, quick and easy, so I made it again for lunch a few days later-- for blogging purposes only, of course. Now you have lots of pictures to enjoy.

For the pilaf, saute 1/2 onion, chopped, and 1c chopped mushrooms until onions are golden and mushrooms soft. Add 1c bulgur; saute 2 minutes. Add 2c chicken broth; bring to a boil. Lower to a simmer and cook, covered, about 20 minutes. Add 1/2 bunch kale, chopped, and stir well to combine. Cook until kale turns bright green (about a minute) and serve.

For the pork, slice a pork tenderloin into 1 inch chunks. Pound lightly to even out. Sprinkle generously with salt and pepper. 

Brown in hot oil in a non-non-stick skillet about 1 minute/side. Set aside. Deglaze skillet with Marsala wine. Let boil slightly to reduce; stir in 1T butter. Add salt and pepper to taste. Pour sauce over medallions. Serve!


Anonymous said...

how come i didn't see this? it looks wonderful. see today's paper (9.17) for an interesting article about lard. keep this advice to your self.

purplecook said...

Yeah, this was really delicious. And easy. I'd make it again (in fact I did, for the photos).

There is also a new book called FAT. I recommend finding it if only for the gorgeous cover art.

Anonymous said...

fat---the biography of wiglaf,anon

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