Pork Medallions with White Wine Jus, Buttered Courgettes, Caramelized Onions and Potato Puree

Once in a while I put my toque on (not literally) to cook a fancy-ish dinner, and a couple of nights ago was the night I unearthed my minute cooking skills. I've recently just finished watching the Australian franchise of Masterchef, a cooking competition for amateur cooks, and I was completely blown away by the skills and knowledge of the contestants. It indeed inspired me tremendously. Main reason why I cooked something special for dinner!

So what's on the menu, you ask? I served a wonderfully cooked Pork Medallions with White Wine Jus, Buttered Courgettes, Caramelized Onions and Potato Puree. It was absolutely faaan-tastic! So here's the lowdown of what I made:

• Medallions - I used pork tenderloin; I made sure the meat were free from dripping moisture (this technique would allow the meat to brown while cooking); I seasoned the meat with salt and pepper; I pan fried the medallions on a rosemary and garlic infused oil; I allowed the medallions to rest before serving to let the pork juices sip right back in the meat.
• White wine jus - I deglazed the pan I used for cooking the medallions with white wine, then I allowed the white wine to reduce; voila.
• Buttered courgettes - I sauteed the courgettes in butter; seasoned with salt and pepper.
• Caramelized Onions - I patiently cooked my sliced onions in olive oil on a low heat until it wilted and caramelized.
• Potato puree - I passed my boiled potatoes through a fine sieve then mixed in warm milk and cold butter and mix until really smooth; seasoned with salt and pepper.

I gave a pat on the back to myself for this dish; I was extremely ecstatic on how it came out. I was pleased with my plating (my weak point) as well as the taste of the dish as a whole. The medallions came out really nice and tender; it still had a lovely soft blush of pink when sliced. It's just a bummer I wasn't able to take a picture of the sliced pork; H and I were so focused on eating!

'Til my next super occasional non-baking post!

Bisou bisou,

Charlotte