They say you don't know what you have until it's gone. And it's true. I only really started consciously appreciating pork when I had started dating my exboyfriend who was muslim. He never forbade me to eat pork, but, to be nice, I tried not to in front of him. After we broke up, I went on a pork rage and started incorporating bacon into my breakfasts, pork sandwiches for lunch and pork chops for dinner. We're on good terms now, he even sent me a birthday present, which was so incredibly sweet of him. It's funny, because after him, I had a thing with a Jew, then a thing with a vegetarian. I really need to start dating men without dietary restrictions.
This is easy and pretty.
Ingredients
3 pork medallions
Sage leaves
A splash of white wine.
Method
Rub the pork medallions generously with olive oil, salt and pepper. Pick out the sage leaves and one by one wrap around the sides of the medallions, trying to make them stick to the pork.
Heat a pan on high. When it's smoking hot, place the pork medallions in, add the splash of white wine, and fry for a couple of minutes, without touching them. Then turn them over for a few more minutes.
Ingredients
3 pork medallions
Sage leaves
A splash of white wine.
Method
Rub the pork medallions generously with olive oil, salt and pepper. Pick out the sage leaves and one by one wrap around the sides of the medallions, trying to make them stick to the pork.
Heat a pan on high. When it's smoking hot, place the pork medallions in, add the splash of white wine, and fry for a couple of minutes, without touching them. Then turn them over for a few more minutes.
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