Sunday, December 6, 2009

Sunday Dinner

I’ve been pretty sporadic about updates lately. Sorry about that. It isn’t that we haven’t been busy. It’s more that “busy” doesn’t always translate to “incredibly interesting.” Or even mildly interesting, to be honest.


Since I view this as a pretty low maintenance way for me to connect with friends and family (I also finally gave in to peer pressure and joined Facebook – that can be a sneaky little time sucker!), I’ll try to get back on a more consistent update schedule.

Today is bitterly cold, snowy and gloomy. A real “stew in the crock-pot” or “pot roast and potatoes” kind of Sunday. Not that either of those is on the menu tonight.

Nope. Nothing delicious for us.

We’re beginning to get a bit more serious about our training for Leadville again. Part of that, as you may recall from my pitiful whining last season, is nutrition discipline. Which mostly boils down to me going on the wagon (Wine with dinner? No ma’am we don’t serve people like you here. . .)

It also includes long low intensity rides on the weekends (indoor rides mostly, due to the cold & wet weather), after which we eat a light snack and go to bed with growling tummies. Awesome, huh?

I did, however, make a great meal a few weeks ago as a treat for our friend Ian on his birthday.

This comes together in about 20 minutes – easy enough for a week-night dinner.

Pork Medallions with Pomegranate Cherry Sauce

Yield: 4 servings (serving size: 3 medallions and 2 tablespoons sauce)


1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup pomegranate juice (you can substitute cranberry juice)
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon cornstarch
1 teaspoon water 1 tablespoon butter


1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Serve with a nice green salad, steamed mixed veggies, brown rice and a hearty loaf of bread.

1 comment:

  1. Yum. I happen to have a few little pork roasts that would work, too. Tonight was a chili dinner for us. at some obscene minus temperature. My secret has always been to use a jar of my friend Bonnie's salsa. I was out of it, so substituted with a jar of mild chunky. Whoopsie!! plenty spicy and warm for us. And you're thinking plain white rice is too spicy for them, I know!! Peggy