We were invited to a barbecue last night, US style…. meaning foods cooked on charcoal accompanied by proper baked beans and potato salad.
It was wonderful.
The guests were an eclectic group, as is typical… some French, some British, some American, some ?.
The subject of our home-country foods came up, as is also typical.
We, being the longest-term expats, were able to astound the newer folks with tales of the old days (10 years ago) when butternut squash and pumpkin were considered pig food. Sweet corn still is for the most part….
One can now pay a hefty price for a butternut squash in the markets – although I still see farmers growing them in vast quantities to feed the livestock.
There are a few vegetables that have long been cherished here that are slowing moving west: endive, leeks, Swiss chard and white asparagus are all becoming more common in the US, esp, since we left.
And now I am learning that my favorite, green garlic, is taking its long overdue place in farmer’s markets.
I was first introduced to it in Spain about 10 years ago. A few years later I would see one or two bundles each week for 2 or 3 weeks in the spring here in France.
Now I see boxes of it every week – and for a reasonable price.
Here is more information on garlic and all of it’s benefits,
Between the asparagus, artichokes and green garlic we are both very happy eaters this time of year.
For this dish I used both butter and olive oil for two reasons: olive oil keeps the butter from getting too brown or burning and the butter helps make a lovely pan sauce.
Pork Medallions with Green Garlic
Total time: 25 minutes
- 12oz (360gr) pork tenderloin, sliced into 1″ (2.5cm) thick medallions
- 3 tbs flour
- 1 tsp lemon pepper
- 1 tsp smoked paprika
- 1 tbs butter
- 1 tbs olive oil
- 2 – 3 green garlic, sliced
- 2 tbs white wine
- Combine flour, lemon pepper, and paprika in a flattish bowl.
- Heat butter and oil in a skillet over medium heat.
- Dip both sides of each pork medallion in the flour mix, then add to the skillet.
- Sauté for 5 – 7 minutes per side.
- Add the green garlic when you turn the pork.
- When pork is done remove to a small platter.
- Add white wine to deglaze pan. Stir up all the bits and pour over pork. Serve.
And now I have to go trim the artichokes, asparagus and green garlic for dinner.
Yes, we’re having all three.