This happens to be pork loin medallions, but the sauce would work with chicken or beef or, I suppose, noodles or tofu.
I melted some butter in a saucepan and added some red wine, a sprig of rosemary, and some veggie stock, then cooked it down to next to nothing. Toward the end, I put the leftover already-cooked medallions into the sauce and warmed them up.
The potatoes were leftovers, too. I had cut little potatoes in half, tossed them in olive oil and seasoned salt, and roasted them at 450F for about 20 minutes.
Excellent Christmas Day lunch!
A WRITING PROMPT FROM ME TO YOU: Write about a medal or medallion.
MA
Dan Antion
December 29, 2020 at 7:10amThat does look good. I think that sauce would work with other stuff, but let’s not get carried away…tofu?
Marian Allen
December 29, 2020 at 9:58amI LOVE tofu! Our vegan daughter loathes it, funnily enough.
RAAckerman@Cerebrations.biz
December 29, 2020 at 11:58amButter, pork….That combo won’t reach my fork.
Marian Allen
December 29, 2020 at 12:05pmIndeed not! But vegan margarine and beef? Or carrots and asparagus?
acflory
December 29, 2020 at 5:38pmLeftovers are my all time favourite foods. Apart from tasting better the next day, I love reconfiguring ingredients into something new. Your pork medallions in red wine sauce sound divine.
Marian Allen
December 30, 2020 at 9:34amYeah, leftovers, baby! I love to pull stuff out of the fridge and MacGyver the hell out of that shit. 😀
acflory
December 30, 2020 at 5:00pmlmao! I’ve never heard that expression before but I’m pinching it! From here on in I’m MacGyvering all our leftovers. 😀
Happy New Year, Marian. 🙂