This holiday season will not be festive for all Americans. Consider this:
1. Over 15 million Americans are currently unemployed.
2. Over 50 million Americans are currently on food stamps.
3. Over 1 million American children go to bed hungry each night.
What can you do? You can support Share Our Strength's NO KID HUNGRY campaign to ensure that no kid in the US goes hungry. NO KID HUNGRY has made a commitment to end childhood hunger in America by 2015, and they need your help.
Here's how you can help:
1. Visit the Share Our Strength's NO KID HUNGRY website.
2. Click on "Take the Pledge."
3. Act now by choosing any of the options provided.
4. Click here to make a donation.
5. Spread the word. Tell your friends and family about it. Are you a blogger? Visit Share Our Strengths' Blogger Resource Center to find out how you can help.
I'm helping to spread the word about ending childhood hunger in America by partaking in a Share Our Strength Progressive Dinner. Michelle Stern of the blog What's Cooking with Kids?, Gaby Dalkin of the blog What's Gaby Cooking? and Clay Dunn of Share Our Strength, have united 50 food bloggers who will create a virtual dinner. Each day from December 6-14, we will offer family friendly, vegetarian, gluten-free and gourmet recipes ranging from appetizers to desserts. (Click here for the complete list of bloggers.)
Today, Gaby of What's Gaby Cooking? and I are sharing recipes for gourmet entrees. Since the holiday season leaves many us harried, I wanted to share a recipe for a fuss-free gourmet entree. Rather than a labor-intensive stuffed pork tenderloin recipe, I chose a quick and simple pork medallion recipe that still impresses: Pork Medallions with Maple-Balsamic Apples and Pomegranate Arils. The sweet-yet-tangy marinade renders the pork tender and succulent, while earthy rosemary, tart apples and zippy pomegranate arils lend complexity of flavor. Easy yet elegant.
Pork Medallions with Maple-Balsamic Apples and Pomegranate Arils
Makes 4 servings
Printable recipe.
Pork Marinade:
1 1/4 pounds pork tenderloin, cut into 1/2-3/4-inch thick rounds
2 rosemary sprigs
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1/4 teaspoon salt1/4 teaspoon black pepper
Saute:
3 tablespoons olive oil, divided
1 tablespoon butter
1 large yellow onion, thinly sliced
2 medium apples, with skins, sliced into wedges, preferable a mildly tart variety such as Pink Lady doused with lemon juice
2 tablespoons pure maple syrup
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons finely chopped fresh rosemary, plus a few sprigs for garnish
2 tablespoons fresh pomegranate arils
1. Place pork and rosemary sprigs in a large Ziploc bag or air-tight container. In a small bowl whisk remaining marinade ingredients. Pour into the bag. Seal and shake the bag until the meat is well coated. Place in the refrigerator for a minimum of 1 hour or up to 4 hours. When ready to cook, remove meat from the bag and discard marinade.
2. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add marinated, drained pork medallions. Cook for 4 minutes without touching. Once well browned, flip and cook 2 minutes more until slightly pink inside. Transfer to a plate.
3. In the same skillet over medium-low heat add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add onions, and saute 5-6 minutes, until soft and translucent. Add apples and saute 4-5 minutes until softened. Return pork to pan. Add maple syrup, balsamic vinegar, salt, black pepper and chopped rosemary. Cook for 2 minutes or until thoroughly heated through. Arrange on a plate, sprinkle with pomegranate arils and garnish with rosemary sprigs.
Be sure to visit these other bloggers for more fabulous entrees!
Gaby of What's Gaby Cooking (gourmet entree)
Niki of life, in recipes (family friendly)
Amber of Blue Bonnets and Brownies (family friendly)
Lydia of The Perfect Pantry (vegetarian)
Chris and Karen of The Peche (vegetarian)
Nancy of The Sensitive Pantry (gluten-free)
Ali of Nourishing Meals (gluten-free)
