Thursday, February 23, 2012

Pork Medallions

This recipe is sweet and salty and tangy - such a great blend of flavors and a hit when served with baked potatoes or rolls. Or any carb, really. :-)

1 whole pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup balsamic vinegar
4 TB honey
3 TB sugar
2 TB olive oil
2 TB dijon mustard
2 TB garlic, chopped

Slice pork tenderloin in 1 inch thick rounds. Season with salt and pepper. Heat 1 TB of the oil in warm skillet and cook pork until lightly browned. Remove from pan and set aside. Pour remaining ingredients in skillet, whisk together, and simmer until slightly reduced. Return pork to skillet and simmer 3-4 minutes longer. Serve pork with sauce or place in side dishes and use as a dipping sauce. Serves 4-6.


Sunday, February 19, 2012

Fish Tacos

This is one of my husband's favorites - zesty!

4 Tilapia filets
1/4 cup olive oil
1/4 cup lime juice
4 TB taco seasoning

Cream topping:
1/2 cup sour cream
1/2 cup mayonnaise
2 TB lime juice
1/4 tsp salt

1 1/2 cup diced red onion
1/2 tsp salt
1/2 cup rice vinegar
2 TB lime juice

diced jalapeno (optional)
cabbage, shredded

Mix liquid ingredients from marinade and soak with Tilapia Filets for at least 4 hours. Mix cream topping ingredients until combined and store in refrigerator. Mix relish ingredients until combined and marinade in fridge for several hours.

Preheat oven to 350 degrees. Bake Tilapia for 15-20 minutes or until flaky. Drain red onion relish. Wrap flour or corn tortillas in tin foil and warm in the oven for 5 minutes. Serve fish with tortillas, relish, sauce, and any desired extras. Serves 4.