Tonight we had a tasty dish that I came across in the August 2015 Cooking Light. It was called by the lengthy name of Pork Medallions with Scallions and Magic Green Sauce. I am not exactly sure what makes the sauce “magic” except that it was quite delicious. Paula and I made this meal and spent the evening together. We leave tomorrow for a weekend up in Busch Gardens and Williamsburg with our three Karen friends (who are family to us at this point in time…).

Start by spooning 1 tablespoon of caper brine and 2 tablespoons of drained capers into the bowl of a mini food processor. Add 1 cup (or 1 bunch) of cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop 1 bunch of green onions and measure out 3 tablespoons of the onions into the food processor. Process until smooth.

Cut a second bunch of green onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers and set aside.

Heat a large skillet over medium-high heat. Sprinkle 1 pound of pork (Note: The original recipe called for using boneless pork chops but we used 1 pound of pork tenderloin cut into 1 inch pieces) with 1/4 teaspoon salt and pepper. Add 1-2 tablespoons of olive oil to the heated pan and swirl to coat. Add the pork and the 2-inch onion pieces. Cover and cook 4 minutes. Turn the pork over. Add 1 bunch of halved cherry tomatoes and cook another 2 minutes. Sprinkle with a little salt. Arrange the pork mixture on a platter and drizzle with the sauce. Sprinkle with slivered onions and enjoy!