Okay, so on a whim and because I haven't done anything with pork for a while, I bought these pork loin medallions today. There are 4 of them (so assume two each), and they are just about 1 cm thick and very lean.
I would like to do something with them for dinner tomorrow - so marinading is an option (though I must add that it is the Eurovision Song Contest this evening, so I will have one eye on that, and another on the forum!)
Any simple ideas on what to do with these traditionally rather dry medallions? (I have a decent array of spices and dried herbs to hand.)
I would like to do something with them for dinner tomorrow - so marinading is an option (though I must add that it is the Eurovision Song Contest this evening, so I will have one eye on that, and another on the forum!)
Any simple ideas on what to do with these traditionally rather dry medallions? (I have a decent array of spices and dried herbs to hand.)