Sunday, May 15, 2011

Spiced Pork Medallions and Roasted Garlic Parmesan Mashed Potatoes

Dennis and I are the ward greeters which means our job is to greet the new families in the ward and help to unify the ward.  Many of you know me and would know I love to throw parties and have people over.  Not to mention I LOVE to cook for other people. So... this calling isn't much a calling as it is just adding to what I do already and get blessings from it! ha.

Because of this and because we just love to have people over we try to have at least one new couple over a month.  This month we have already had three couples who have never been over before.  It has been such a blessing in our life to get to know these couples and their back grounds.  

Today we the couple who live above us over for dinner.  We had a great time talking with them and discussing everything from how we met our spouses, to movies, to our jobs, or how we were raised.  I decided to make  spiced pork medallions, roasted garlic Parmesan mashed Potatoes, green beans and stuffing and our guest brought over strawberry tart with orange cream.  It was all so tasty and satisfying!  It smelt like Christmas in my house! 

Spiced Pork Medallions
from {}

2  (about 3/4 pound each) pork tenderloins
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) dried thyme leaves
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground black pepper
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground cloves
  • 1 tablespoon(s) vegetable oil
  • 1/4 cup(s) red currant jelly
  • 2/3 cup(s) chicken broth
  1. Trim any fat and sinew from pork tenderloins. Cut each tenderloin crosswise into 4 pieces. Between 2 sheets of waxed paper, place half of pork pieces cut side up. With meat mallet or rolling pin, pound each piece of pork into a 1/2-inch-thick medallion. Repeat with remaining pork.
  2. In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves. Add pork medallions to spice mixture; toss to coat.
  3. In 12-inch skillet, heat oil over medium-high heat until very hot. Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
  4. Remove pork to warm platter. Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling. Spoon sauce over pork.
Roasted Garlic and Parmesan Mashed Potatoes
adapted from {}


  • 1 head garlic
  • Olive oil
  • 2 pounds red potatoes, washed well and quartered
  • Salt and freshly ground black pepper
  • 5 tablespoons butter
  • 3/4 cup heavy cream


Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
Taste and season with salt and pepper. Serve immediately

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