Hog Hassle

My older brother Trey and I are far enough apart in age that I don't really remember us fighting very often as kids. We weren't in high school at the same time, we didn't have the same group of friends, we didn't share a room or clothes and we were always at different points in our lives growing up. There really wasn't much cause for discord. In addition to the age difference, it is also important to note that Trey is extremely easy going and not one to cause fights in general. I am sure his laid back attitude was also an important factor in the harmony between the two of us during my childhood.

However, I do remember one day when my big brother wasn't so gentle to his baby sis. I am sure if you asked Trey he wouldn't even remember this event, but I still think this particular memory is why I don't like pork to this day. One particular afternoon when the 'rents were out of the house and the children were left to their own devices, Trey and I got into an argument over a pork chop. Yes, a pork chop. The details are fuzzy, but apparently I ate the last leftover pork chop that Trey was looking forward to as an afternoon snack. My normally laid back bro didn't take this finding lying down. He was livid. A fight ensued and this is the part I remember like it was yesterday - he boxed my ears and raised me up by my head against the wall and as my feet dangled he told me that if I ever ate his pork chop again he would kill me.

Now I don't know if you have ever had your ears boxed but it doesn't feel very good. And then, being lifted off the ground from your head up is also not so pleasant. Especially when there is a lot of body below the neck - and even as a young girl I was very tall, so there was a lot of body below the neck that is. The pain was brutal (albeit short) and his warning noted. This story makes us sound like a bunch of underfed vultures and I guarantee you we weren't. That is probably why this memory is so clear to me, oh and the pain helps too. I am sure I caught the normal peace-making Trey on an off day. Maybe he was REALLY hungry and I ruined his plans. Who knows? But we both survived to tell of it and I can't be sure, but this might be why to this day I try to avoid the other white meat.

Maple-Balsamic Glazed Pork Medallions
Cooking Light December 2007

Yeild

4 servings

Ingredients

• 1/4 cup maple syrup
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Combine syrup and vinegar in a small saucepan; bring to a boil.

Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. (The picture below is about 2 lbs of pork. That is how much the package I purchased from the grocery contained. So I pounded the whole package and saved half for another recipe.)

Add pork to pan; cook 3 minutes on each side. Add vinegar mixture;

cook 1 minute or until desired degree of doneness, turning pork to coat.

Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.