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Monday, October 13, 2008

Pork Medallions With Slow Roasted Romas, Parsnip And Potato Mish Mash And Greens

Pork loin slices breaded and pan fried. Halved roma tomatoes drizzled with olive oil and slow roasted with whole jalapeno and garlic cloves at a low heat for about 2 hours. Mish mash of turnip and potato with sliced raw shallots and garlic. Collard greens (I love collard greens ever since I went to brazil) again and lime butter. One great, great meal.

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