I started tonight's dinner by cooking some whole grains (which is a whole grain blend with Kamut) in boiling water until tender for an hour.
While the grains were cooking, I sliced a pork tenderloin into 2-inch thick slices and dredged one side of the pork in coarsely crushed peppercorns. The peppered side of the pork medallions were seared in olive oil, and then flipped to finish cooking. The medallions were removed and tented with foil to rest.
In the same skillet, I sauteed shallots and tomato paste in a little more oil, and then deglazed the pan with white wine. Apple juice and cider vinegar were added and cooked down for about 5 minutes until reduced by two-thirds. The sauce was finished with some Dijon mustard and salt.
White the sauce was simmering, I finished the grain salad by sauteeting a diced Braeburn apple in a little butter and then adding some jalapeno jelly, fresh lemon juice, chopped fresh parsley, sugar and salt to taste.
The pork medallions were served with a spoonful of sauce and the Apple Grain Salad.
The combination of flavors was wonderful!
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