Valentine's Day Dinner

So, I kind of slacked. I really didn't mean to, it just kind of worked out that way. I went to Barnes and Noble last weekend to look at cookbooks. Man, was that intimidating! I almost got the BYU cookbook for my hubby but one of the recipes was literally to buy frozen cream puffs, strawberries and to put them on a stick and drizzle them with chocolate syrup. While it had great tailgating recipes, I felt it wasn't challenging enough for what I was going for. I also thought maybe an Italian cookbook would be fun. I found one called "Cooking with Italian Grandmothers." Sounds fun, right? Well, when I opened the first page and saw a completely whole dead fish on a white plate with just a little garnish I decided that was a definite no go (I'm not a big fish person, AT ALL).

So, although it was not my intention to buy the Julia Child cookbook, I did. I got home and was all excited to make bief bourguignon until I saw that it called for 2 1/2 cups of red wine! Now, I know this is just a little quirk of mine and I know that alcohol cooks out of the dishes, however, I just wasn't comfortable using THAT much alcohol. I really don't mind using a little alcohol here and there to cook with. I can appreciate that it gives dishes some really good flavor. However, I have to remember who I am and make things that I'm comfortable with. So.....Monday I took back the cookbook and decided to look for something on Amazon.

I did finally find a cookbook, but with the time it took to do all this, I probably won't have it by Valentine's Day. So, I decided to make one of my most favorite light recipes. I actually found it on KUTV on the news one day and decided to try it. The pork spice rub is the MOST delicious I have ever tasted. I've tweaked it a little. I only put in half the pepper it calls for because if you put it all in I'm just warning you it will be SPICY!! But here is the recipe, just in case you're looking for something to make for Valentine's Day. I'll post pictures when I make it on Monday. And I PROMISE next week I will be trying a new recipe out of my new cookbook!

Lemon Marinated Pork Medallion Salad
Ingredients:
4 Pork Medallions

Spice Rub:
1 Tbsp. Lemon Zest
1 Tbsp. salt
2 tsp. Pepper
1 tsp. dried sage
2 garlic cloves, minced or 1 tsp. crushed garlic

Salad:
6 cups spring salad mix
1 cup toasted walnut pieces (I use almond slivers, I'm somewhat allergic to walnuts)
1 cup chopped dried apricots
1 red bell pepper, julienne sliced

Dressing:
3 Tbsp. canola oil
1 Tbsp. Rice Vinegar
1 Tbsp. Sugar
1 Tbsp. Lemon juice
Salt and Pepper to taste

Method:
In a small bowl, combine all the spice rub ingredients. Rub the ingredients all over the pork and refrigerate for 30 minutes. In a large bowl toss together the salad ingredients. Set aside until ready to use. Pan sear the pork medallions for 3 minutes on each side or until golden. Finish cooking off medallions in a 400 degree oven until fully cooked through. Remove medallions from oven and allow them to rest for 10 minutes (VERY IMPORTANT!!) Pour dressing over salad and toss to coat. Slice medallions and place on top of the salad.