From the kitchen this week....
We've been blessed with an occasional still-cool-enough-to-have-soup-for-dinner day. I know those are quickly coming to an end, so I'm trying to enjoy every soup day that's left. We had some of this Tomato Garlic Soup. It's just so good.
We served it with the Cast Iron Skillet Bread. Seriously...just take a moment to ponder the amazingness of tomato soup with warm bread. I love soup night.
There were also a few Mexican Haystacks built on Cinco de Mayo. My daughter was here and she's not a fan of a lot of traditional Mexican food, but these work for her. The leftover meat mixture was sent home in a freezer bag for a future dinner.
The new recipe here was also served up for my daughter and her husband during one of the several trips she's made home lately. I've been trying to use up my supply of quarantine-purchased meat from the last year and had a pork tenderloin in the freezer so I gave this a try. It's delicious. Thumbs up from everyone. It comes from Taste of Home magazine and will definitely go into the rotation for summer (or spring, fall or winter) grilling. There was a bit left over which I froze and have plans for soon. That almost makes it Magic Food...when you can take one thing and turn it into something else, right? And it was so easy to put together which adds to the Magic. The recipe is also coming for those sweet potatoes, because they were awesome as well.
Marinated Pork Medallions
- 1/2 cup packed brown sugar
- 1/2 cup Italian salad dressing
- 1/4 cup unsweetened pineapple juice
- 3 tablespoons soy sauce
- 2 pork tenderloins (1 pound each), cut into 3/4-inch slice
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