Oh, did this one work!
The recipe came from The New Elegant But Easy Cookbook, the revised version of a bestselling cookbook from the 60s. I was a little worried during the preparation of the marinade, which combined whole-grain mustard, garlic, lots of dried thyme—two full tablespoons–balsamic vinegar, and a dry red wine. The thick mixture was, well, “pungent” might be a good description. But the marinade gave the broiled pork medallions a truly sensational flavor.
For a side dish, I made glazed carrots, with paprika and a bit of brown sugar.
Top marks. A great lunch.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.