Easy Summer Dinner Party
I had another dinner party that I thought went really well. It was lots of fun and the menu was quite easy.
Insalata Caprese
Pork Medallions with Mustard Caper Sauce
Soft Polenta
Asparagus with Lemon Butter
Red Wine & Pear Sorbet
Pecan Wafers
I varied the Insalata Caprese just a little by fanning out the beautiful tomato slices (from a fresh farm stand in East Texas) and scattering bocconcini (little mozzarella balls) on top with chiffonade of basil sprinkled over all then drizzled generously with fruity extra virgin olive oil. I placed the pork medallions over the polenta and napped them with the sauce. With the bright green asparagus, it made a really pretty plate. And the Red Wine & Pear Sorbet (thanks Everday Food) was beautifully rose colored with a little Pecan Wafer (thanks, Nick Malgieri) nestled next to the scoops of sorbet. After we finished dinner, LJ went into the kitchen and retreived the container with the rest of the cookies, and my guests sat at the table and proceeded to eat every single one of them. It made me laugh.
The recipe for the Pork Medallions with Mustard Caper Sauce is my own. The recipe below serves 2, but it can be easily multiplied for larger parties.
Pork Medallions with Mustard Caper Sauce
1 tablespoon olive oil
½ lb. pork tenderloin, cut into 1” medallions and slightly flattened
Salt and pepper
1 shallot, finely minced
½ cup chicken stock
1 tablespoon Dijon mustard
2 tablespoons capers
2 tablespoons cream
Heat olive oil in a 12” skillet over medium high heat. Sprinkle medallions with salt and pepper. Cook for 3 minutes on each side until golden brown. Remove to plate and cover with foil.
Add shallots to pan and sauté until soft. Deglaze pan with white wine, scraping up fond. Reduce wine by half and add chicken stock. Add juices that have accumulated on the plate from the resting medallions. Reduce slightly and add mustard, capers and cream. Cook, simmering until slightly thickened and bubbly. Serve sauce over medallions.
