Go ahead, make my dinner -- Spice-Crusted Pork Medallions With Mustard Sauce
I hadn't seen the Discovery Channel's Go Ahead, Make My Dinner before, but after making a recipe from the one I watched the other night, I'll probably be tuning in again soon.
The premise of the show is that two chefs compete to solve a different kitchen dilemma each episode. They have half an hour to create as many simple dishes as possible, then the dinner-challenged guest picks a winner and tries the recipe out at home. The only bad thing? The losing recipes are not posted online, even if they look good.
The episode I watched involved pork loin, and my husband seemed really interested in the winning recipe, which was spice-crusted pork medallions with mustard sauce. A few nights later, I made it for dinner, and it was pretty good -- my husband really enjoyed it. (It was also fairly easy, which is always a plus!)
I don't have a spice grinder, so I used pepper and coriander from the jar, and I didn't bother grinding the sesame seeds. I think next time I might cut back on the pepper in the ratio, however. (My husband had no problem with it, but it was a bit too spicy for my none-too-tolerant palette.)
I also didn't bother with the twine -- and unless you're picky about the shape of the meat, I'd recommend you don't either. When the recipe says to blacken the pork, what they mean is for you to cook it until it's almost completely done -- once you put it in the mustard sauce to cook on low, it won't cook much more. And you don't want to mess with pork.
If you don't like Brussels sprouts, green beans with almond slivers would be really good with this.
