Impromptu Pork Medallions with Portabellas and Red Wine Sauce
I've had some epic food and drink in the last week, and it's always a good thing when you are too busy doing what you love to blog about it. Tonight, before going over to a friend's place for a lovely walnut pie and Lagavulin 16 year scotch dessert meeting, I tried to keep dinner simple. I boiled some potatoes with sage stems and a bay leaf, and seared some pork loin medallions from a giant Wegman's 4-pack I had forgotten about. Added two small portabellas, onions, garlic, fresh rosemary, and S&P to this, and after removing the meat I threw in about a 1/2 cup of red wine I was drinking and added more butter and a bit of Wondra flour and let it reduce, stirring. Then I poured this over the pork and ate as if someone who loved me cooked the meal. Which was the case.