We ended up the month of January in our 3 cities + 3 kitchens adventure with the Thyme Dusted Pork Medallions with Pear Rutabaga Mash. I have to admit I was intrigued by the description because honestly, anything that is eloquently “thyme-dusted” needs some attention. But in case you are turning your nose up at the whole rutabaga mash thing we need to talk. Because I believe the rutabaga needs a cheering squad, it needs a positive root vegetable representative. This poor, sometimes neglected, root vegetable that has been considered a food of last resort has some qualities worth noticing, Yes it deserves its day in the sun. The lowly rutabaga, in my humble opinion, might be touted as the love child between the turnip and cabbage (to which my father would probably quip “bad breeding”). But nevertheless in this “mash” the pairing of pear and orange juice couldn’t be more delicious. Then top the whole thing with tender thyme dusted pork and you have yourself a tasty little meal. Even the hubby, who is usually less than excited when pork is on the menu, said that he actually like it and thought it was flavorful. So there you have it.-s
Lauren got fancier with some extra sides which sounded tasty, here is what she had to say. Take it away Lauren.
"The last dish for the month was pork with a pear and rutabaga mash. I think I picked this dish because it was one of the more foreign flavor combinations to me. I am also quite picky when it comes to pork, favoring pork loin over chops every time. I've never had rutabaga before, but cooked with the pear it was a perfect match for the pork. It's an interesting twist on the classic pork and fruit pairing. I wanted to add a little color and veggie nutrition to the plate, so I decided to do a leafy green roast-off. Everyone knows roasted kale is the best, but I've recently discovered roasted baby bok choy. With regards the the latter the leafy ends get perfectly crisp, kale-style, while the bulb becomes buttery soft. I can't say I like one over the other after tasting them side-by-side, but I am at least happy to have two roast greens to choose between."-L
Oh by the way here is our line-up for the month of February:
- Three-Cheese Mac with Crispy Prosciutto- Shannon's pick
- Rib-Eye Steak Florentine with Parsnip and Potato Gallettes- Hannah's pick
- Hungarian Beef Goulash with Paprika and Dumplings- Lauren's pick
Just the sound of these recipes is making me hungry. I hope you stay tuned to find out how this month's recipe line-up turns out...and since we are already in the midst of February we bess get cookin'! :)
Thyme-Dusted Pork Tenderloin with Pear-Rutabaga Mash
Recipe from One Pan Two Plates, Carla Snyder
- 10 oz. pork tenderloin cut into 1 in. rounds
- Salt and freshly ground black pepper
- 1 tsp. minced fresh thyme
- 1 Tbsp. olive oil
- 1 medium rutabaga, peeled and cut into ½ inch dice
- 1 shallot, chopped
- 1 cup fresh orange juice
- 1 ripe pear, peeled, cored, and cut into 1 inch cubes
- 3 tsp. unsalted butter
- 1 tsp. orange zest
Season the pork medallions on both sides with salt and pepper. Sprinkle the thyme over one side of the pork and press down to help it stick. Set the pork aside on a plate. Heat a 12-in skillet over medium-high heat and add the olive oil. When the oil shimmers, add the pork medallions to the pan, thyme-side down, and brown them, about 2 minutes. Turn with tongs and brown on the second side, about 2 minutes longer. Transfer the pork medallions to a plate. (they will not be cooked through at this point.) Add the rutabaga, shallot, and ½ tsp salt to the hot pan and saute the vegetables for about 2 minutes to get them hot and cooking. Add the orange juice and bring it to a simmer. Cover the pan, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes. (To check for tenderness, pierce the cubes of the rutabaga with the tip of a sharp knife. If they aren’t tender, cook another 3 minutes.) Uncover and stir in the pear and 2 tsp. of the butter and cook another 2 minutes covered. Arrange the pork medallions on top, re-cover, and cook until the pork is rosy, about 2 minutes longer.
Divide the pork medallions between two warmed plates. Taste the vegetables and season them with more salt and pepper if they need it. There should be some liquid in the pan; if there’s more than ¼ cup pour some of it off. Add the orange zest and smash the rutabaga-pear mixture with a potato masher until it looks like lumpy mashed potatoes. Scoop the mash onto the plates alongside the pork and dot with the remaining 1 tsp unsalted butter. Serve hot.