These pork medallions were very good, and came together quickly. I paired them with what is becoming a staple for us – roasted cauliflower and Potatoes Fondante.
- Pork Medallions in Mushroom Marsala Sauce (Fine Cooking #64, May 2004, p. 86C)
- Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
- Roast Cauliflower with Shallots, Tarragon and Lemon (Fine Cooking #50, May 2002, p. 52)
Any chance you can point me to a copy of the Roasted Cauliflower recipe? I can’t find it on Fine Cooking’s web site.
Fine Cooking isn’t very generous with their recipes online, unlike Food & Wine, Bon Apetit and Gourmet.