Sundays are great for many things, and one of our favorites is a Sunday Supper with Megs and Waldeck. Tonight we were joined by Christy, Drew and baby Aubrey. Tonight we were at their place and after spending a fair amount of time at Whole Foods in Lincoln Park, we went home to make pork medallions roasted with a fig and mustard sauce, coupled with roasted fingerling potatoes and brussell sprouts.
Started with some nice double cream cheese, a blue sheep's milk with bread from Mon Ami, and some light water crackers.
Brussell sprouts are the BEST when roasted. Cut them in half, salt and pepper olive oil and roast at 400 for 40 minutes, flipping at 20 minutes. They look burned, but they are not...trust me
Meghan browned the pork tenderloin then made the sauce of reduced hard cider, mustard and I'm not sure what else. Tossed in the figs and roasted in the oven.
Fingerling potatoes and roasted brussells...so good
Pork medallion was perfectly cooked and seasoned, potatoes had a snap and a softness, and the brussells were sweet and crispy...
This beer was a flemish sour ale which went perfectly with the pork
Dessert was fresh rasberries, blue berries, frozen yogurt and two cookies that were definitely not dry...
Great Sunday supper tonight guys...
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