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Thursday, September 27, 2012

New recipe, September 27, 2012

Tonight, the actual recipe: Crispy Pork Medallions, from the November 2011 Cooking Light. Very nice--the lighter quality of the pork makes a better balance with the other ingredients--this gets a 4. Served with roasted vegetables

Wine: Le Clos Millésime 2008 Vin de Pays de Hauterive

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