Saturday, April 26, 2014

Pan-Seared Pork Medallions with Mustard Wine Sauce

There are so many things you can do with a  pork tenderloin! I've cooked it in the oven, the crock pot, in chili, in a stir-fry, and a bunch of other ways that would just be too many to list.

This time, I went a little different. I decided to cut this one into little rounds to make some pan-seared medallions. This pork recipe was easier than I thought it would be and it ended up tasting just as good as I hoped it would. It was also very quick to prepare so it's good to make during the week for a nice change of pace.

Sunday, April 13, 2014

Baked Greek Lemon Chicken Thighs

Chicken and Greek flavors are meant for eachother. I don't usually dive too far into those flavors because my husband isn't really a fan, but I'll try to incorporate subtle flavors into our meals sometimes. This chicken doesn't have a strong Greek influence, but the basic flavors are there. The lemon and oregano infuse the chicken nicely and the garlic adds a nice bite without being overwhelming.