pork Medallions and Stuffed Eggplant

So here is my very belated addition to our fabulous eats with the peeps dinner!

These pork tenderloin medallions are amazing! 

I started with the sauce, I like to give it lots of time to simmer and thicken and richen in flavour.

I chopped 1 onion, 2 cloves of garlic, and a good chunk of ginger, and sauted it with a little oil.

Then I added one cup of water and 1/4 cup of soy sauce or tamari.

Boil that for at least 5 minutes. Then add about 1/2 cup brown sugar, a few splashes 

of red wine vinegar, and few tablespoons of dijon mustard, and a spoonful of butter.

Then just let simmer while you are cooking the pork.

Next step is to coat the pork in roughly crushed peppercorns, and salt, and dried thyme, lots of

each of those. Then preheat a frying pan (the kind you can transfer to the oven),

get it really hot, then place the whole tenderloin in, brown for a couple minutes

on each side. Then transfer to the oven for about 20  min or until meat thermometer

 reaches 160 degrees.

Take out of the oven and let it rest for a few minutes, then slice into rounds, and

drizzle with sauce!

This recipe is very simple, and very tasty. Its the first time I've tried eggplant and really liked it!

Start by preparing the eggplant. Slice it into long thin slices, as evenly and thinly as you can.

Then place all pieces in a large strainer and cover in salt, this pulls most of the water out of 

the eggplant and improves the texture. Leave covered in salt for about 15 min, then rinse off and let

sit to dry. 

Then take bowl, and place in it a whole log of chevre, chop a large bunch of rosemary into the cheese,

along with good amounts of S&P, and a few large glugs of olive oil. Mash up with a fork, add more

oil if needed, you should end up with a fairly soft creamy consistency.

Then spoon a good amount into the middle of each slice of eggplant, fold over,and fry in butter on each

side until beautifully browned!

Serve and enjoy