Mary Anne here. This past Sunday was my birthday, and in my family, if your special day falls on a Saturday or Sunday, you’re automatically entitled to a two-day “birthday weekend.” I dove headlong into queen mode, taking full advantage and squeezing every last second out of my 48-hour party.
To kick-start the festivities, I spent a magical Saturday with my favorite girl – eh hem, Mariel – and had the pleasure of watching her ride a three-year-old thoroughbred fresh off the racetrack. Mariel won’t toot her own horn, but she can’t stop me from bragging (except in her edits) and I have to tell you she has an incredibly gentle yet masterful way when training both horses and dogs. She is the quintessential “animal whisperer,” and she has understood their unspoken language from the time she was a tot. I could really wax on here, but I sense her delete trigger finger will be aching to excise.
Anyway, it was just one of those perfect mom-daughter days that started at the crack of dawn and went into the early evening hours. Naturally, shopping and lunch were involved along the way, but I digress. The point is, Michael knew that my Saturday would be brimming with activity and so he decided to surprise me by preparing dinner on the eve of my birthday. When I arrived home, dusty, dirty, and literally glowing from a day well-spent, the man was busy at the stove working on this ginger-infused Balsamic reduction. The aroma was heavenly and while it technically serves four, I think I devoured two full portions myself!
The pork cooks quickly – the whole meal takes about 30 minutes – and the meat is tender and juicy. We served this with Mango Salsa on the side, but our Peach Relish would be an equally delicious accompaniment . Crispy Baked Sweet Potato Fries round out this feast-worthy meal quite nicely. Hope you had an equally merry weekend!
Sautéed Pork Medallions with a Ginger-Infused Balsamic Reduction
1 lb. boneless pork tenderloin, cut into ½-inch thick slices (Err on the side of thicker for this.) – $5.99
2½ Tablespoons olive oil, divided – stock
1 large shallot, minced (about 2 Tablespoons) – $0.39
1 clove garlic, minced – stock
1 teaspoon ground ginger – stock
2½ teaspoons packed, light brown sugar – stock
2 teaspoons Dijon-style mustard – stock
1 cup Balsamic vinegar – stock
salt and freshly ground pepper to taste – stock
Grand Total Assuming a Well-Stocked Pantry: $6.38
Total Per Serving: $1.59
1. In a medium pan, heat 1 Tablespoon of the olive oil over medium flame. Add the shallots and sauté for about 2-3 minutes until the onions are translucent. Add the garlic and sprinkle with the ground ginger. Stirring constantly, sauté an additional 1-2 minutes.
2. Add the vinegar and mustard to the onion mixture. Bring to a boil and cook at a high simmer, stirring occasionally, until the liquid has reduced by half; about 10 minutes. The liquid will thicken to a syrup-like consistency. Set aside.
3. In a large sauté pan, heat the remaining olive oil over medium-high heat. Add the pork medallions and cook for about 2 minutes on each side. (If the slices are thicker than a ½-inch, adjust the cooking time accordingly.)
4. Stir in the Balsamic reduction, coating each medallion. Transfer to a platter and serve immediately.