Fugawetribe

Pork medallions in mushroom Marsala Sauce and Chipotle Stir Fry Vegetables!

Note: Don’t forget to cut this recipe in half if you are only serving two! If you don’t like the taste of Marsala which is a dry wine, try any fruit juice of your choice instead!

Ingredients
2 pounds pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

directions
1. Trim the tenderloins of silver skin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork. You can also grill it and get nice grill marks!
3. Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.

Cooking can be both fun and difficult in a camper! We manage, and thought we’d share some of our favorite recipes cooked in our Coach!

Fiesta Frittata for Brunch!

Fiesta Frittata for Brunch is so easy to make!

Ingredients and method. Eggs beaten, blend in  little milk, add salt and pepper and any spices your prefer to the mix. You’ll need some chopped tomatoes, onions, bell peppers, ham thinly sliced or cubed, or sausage or bacon crumbles. Once the heated skillet is ready, add a little butter  and poor in egg mix, allow egg to thicken. Once it starts to thicken, add all your ingredients a little at a time. Place in a 350 degree oven for about 15 minutes. When done, remove from oven, sprinkle  your favorite shredded cheese and chives on top! Allow to cool down, slide out Frittata on to a large serving plate  or cut directly from the pan into 4 to 6 slices. Serve with a thinly sliced orange on the side if you prefer.

Smoked sausage on a bun with onions and bell peppers!

Grilled Curlys Smokehouse Sausage and I chose sauteed onions and bell peppers as a healthy topping. I grew the bell peppers in buckets! I canned some sweet and sour pickles from the cucumbers I grew in my bucket garden! Not to many carbs from the buns, so overall, it was a healthy meal and delicious too!