In a previous role, I managed a group that processed all sorts of payments that were made to the US Military. One of those payments was where soldiers in the field, or sailors at sea, could cash a check to receive currency so they couldĀ spend in the local environment. Our efforts improved the efficiency of the process saving taxpayer money and reducing the amount of bounced checks due to really significant delays in the check processing.
The military was very appreciative of our efforts and the commanding officer of the finance command and his top non-commissioned officer visited our work location and in a ceremony presented a flag that had flown above the Pentagon. They then went to each person, shook their hand, and presented a challenge coin.
For those who are unfamiliar, a challenge coin, or medallion, is a coin about the size of a silver dollar pancake (to use a food reference for you), that has the unit, division or organization emblem and motto on it. They are presented typically to members of the unit for high levels of service and expected to be carried at all times.
To ensure coins are carried, a challenge can be issued at any time. To issue a challenge, a member of the unit slaps down his or her coin on the table. Everyone present must immediately produce their coin. Those that fail to do so must buy a round of drinks for all. Needless to say, it is an effective way to ensure you have that coin.
Mushroom dill pork medallions
This is a very different kind of medallion – a delicious one.
Pork, shrooms and a few other things.
Cook the mushrooms.
Slice the pork thin – it will cook more evenly that way.
Add the onions.
Making the sauce.
All together and ready for the oven.
And out.
Creamy, savory and delicious!
Mushroom dill pork medallions
sourceĀ Southernfood.about.com
INGREDIENTS
- 1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
- 4 tablespoons butter
- 12 ounces sliced mushrooms
- 1/2 cup chopped onion
- salt and freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 cup beef broth, if canned, low salt
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 teaspoon chopped fresh dill, or 1/2 tsp dried
DIRECTIONS
Flatten pork to about 1/2-inch thick with a meat mallet, if necessary.In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 to 8 minutes.
Transfer to a bowl with a slotted spoon and set aside. Pour off liquid which accumulated in pan.
Over medium-high heat, melt the other 2 tablespoons of butter in the same skillet. Add the pork and cook 3 or 4 minutes on each side or until browned. Add onion and cook 3 to 4 minutes, or until softened but not browned.
Sprinkle lightly with salt and pepper. Pour in the wine and half of the broth. Cover; lower heat to medium -low and cook for 15 minutes or until the meat is tender.
Transfer pork to a serving dish and keep warm.
Stir flour into the skillet and blend with juices left. Over medium heat, stir in the rest of the broth and cook, stirring, until the sauce is smooth and thickened. Taste and adjust seasoning. Stir in sour cream and dill; add mushrooms and heat through (do not boil).
Serve the sauce over the pork.Serves 6 to 8.
Rantings of an Amateur Chef 
Yummy:-)
LikeLike
Looks amazing!
LikeLike
Love it š Will try it out one of these days
LikeLike
Looks delicious!
LikeLike