I purchased this lovely, frightening chunk of meat last week. It was destined to become Balsamic Pork Medallions, from the recipe in (as always) "Anyone Can Cook."
But to our horror, when Sean went to trim the fat, he found that the tenderloin was split down the middle. Is this normal? Do they always come like that?
As devoted readers would know, I often get annoyed with Sean for questioning everything I do when I'm following recipes. He's always saying stuff like, "You probably don't have to drain the meat" or "Why don't you make that skillet sauce in something other than the skillet?" Usually this leads to me losing my mind.
Today, he says, "How thick do I cut these medallions?" I say, without looking at the recipe, "I dunno. I think it said 1 1/2 inches or something. Just make them look like pork medallions."
People, as I'm sure you know, 1 1/2 inches is way too thick.
We ended up with pork chunks instead of those lovely, elegant "medallions" that I love so much. And when fried in the skillet (as prescribed in the recipe), they ended up looking like mini-pork chops. Also, a note on the recipe, if you ever feel motivated to try it: Too much balsamic. The recipe calls for broccoli and bite-size pieces of ham to be added, along with balsamic vinegar and brown sugar. It was way too sweet, and the broccoli soaks that balsamic up like a sponge. The ham, however, was a delish addition.
My pork chunks. Sean says we need rice next time. Thanks for the tip, honey!