Menu: Pork Medallions, Roasted Red Potatoes, Asparagus & Artichoke

This was a farmer’s market feast, other than the pork medallions, which came from the grocery store originally and the freezer tonight.

• Small red potatoes, cut in half, tossed in olive oil, salt and pepper and cooked at 450F until crisp on the outside and creamy on the inside
• Asparagus, trimmed and tossed in olive oil, salt and pepper and cooked at 450 until browned (sensing a theme? I used the same pan, but cooked the potatoes a bit longer)
• Artichokes, cooked yesterday by simmering in water with a garlic cloves and lemon juice rubbed on the cut edges, served with some mayonnaise and lots of lemon juice stirred together (the older I get, the higher the ratio of lemon juice to mayonnaise!)
• Pork medallions, cut from a pork tenderloin, breaded and sautéed, served with some applesauce
• A few slices of bread made from my own starter

My youngest doesn’t appreciate artichokes (yet!) so she ate most of the asparagus and I ate an artichoke, which I love.  The pork medallions were perfect and small. A few leftover for lunches later this week.