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This is a typical meal as I prepare it at least twice a week lately – lot’s of veggies and fruits, some protein and as little starch and refined sugar as possible. It is all in the balance, so some days a small amount of sugar and starch versus some days with none of it……
It took me a bit to get used to it, but trying to live a healthier (and hopefully longer) life takes some effort 🙂
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Bon Appetit ! Life is Good !
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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter
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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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whole pork tenderloin
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cut off head and tip, reserve for another dish, remove silver-skin, discard
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cut into medallions, flatten slightly, season with kosher salt, cayenne pepper and granulated garlick
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grill on both sides until 3/4 done
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while Medallions are cooking, simmer covered baby-rainbow carrots with kosher salt, butter, water, and honey
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slowly simmer until carrots are cooked and water has evaporated
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saute one minute in the honey-butter; to serve, add finely chopped parsley
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when medallions are 3/4 done, brush with teriyaki sauce, keep on cooking and brushing on both sides until meat is almost done, remove from grill, (carry-over heat will take it to 165) let meat rest at least 5 minutes before serving
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serve medallions with the carrots, Thai chili sauce and grilled lemon wedges
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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter
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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter
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A beautiful & colorful meal indeed 🙂
LikeLiked by 1 person
Looks great. I’ll be right over.
LikeLiked by 1 person
Thanks Anneli, but it’s gone already 🙂 Cheers !
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