http://statusme.com/wp-json/oembed/1.0/embed?url=http://statusme.com/member-signup binary option simulator I know many of you are on spring break vacations (or staycations) right now, and hopefully the weather is being kind to you wherever you are. It’s been a bit rainy this week here in the ATX, but overall warm and pretty delightful. I’m mind-boggled that there is snow forecast for people up north tomorrow. Doesn’t Mother Nature know that browse this site tomorrow is the first “official” day of spring??
Is a home inspection business profitable Get with the program Missy…it’s time for sunshine, warmth, shorts, and flip flops!! Bonuses Can I get a witness?
But while we wait for Mama Nature to get it together, I’ll share this amazing recipe with you.
- 1 Tbsp butter
- 2 Tbsp olive oil, divided
- 1 lb pork tenderloin, cut into 1/2 inch medallions
- Salt and pepper, to taste
- 1/2 cup chopped onion
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 3 Tbsp plain Greek yogurt
- 2 Tbsp whole grain Dijon mustard
- 2 Tbsp chopped fresh chives
- Heat butter and 1 tablespoon of olive oil in a large skillet, over medium-high heat.
- Season pork medallions with salt and pepper, to taste.
- Add pork to the pan and cook for 2-3 minutes per side, or until cooked through. Remove to a plate and keep warm.
- Add the remaining tablespoon of olive oil to the pan, and reduce heat to medium. Add onions and garlic and cook until tender, about 4-5 minutes.
- Add the wine and deglaze the pan, scraping up all the brown bits. Add the broth and bring to a steady simmer for about 5 minutes.
- Lower the heat to medium-low and whisk in the yogurt and Dijon mustard until smooth and creamy.
- Remove from heat and stir in chives.
- Serve pork medallions with plenty of sauce and grain of choice!