Glaze of Glory

Mmm...fruit for dinner! Definitely a rarity for us, but very welcome to kick the palate into gear as the days get shorter.

Modifications:

Nearly none. The only thing I exchanged was salted butter for the unsalted. I sprung for the brandy this time, and boy am I glad I did!!

Preparation:

I was amazed at how quickly everything came together. I am definitely cautious when it comes to timing, so I did all the prep ahead of time. After reading your account, I'm almost sorry I did -- sounds like juggling can be fun! Everything was done in about 30 minutes flat. I cut the medallions so they were just under an inch thick, and I found that 1 1/2-2 minutes per side was adequate. The glaze came together perfectly, oh so syrupy and sweet -- a perfect match for the pork. I served it with green beans with butter and nutmeg (nice to have some fresh veggies in there, but definitely the sideshow).

The Verdict:

The only flag on this recipe is its suggested serving size of 2-4; this was just 2 in our household. Yummylicious! I will make this again, and likely in greater quantity. The glaze was so delicious and definitely a keeper. I had never cooked with brandy until today, and with cream? I would have never paired the two. Good thing for everyone, I don't write the recipes. I rate this 1-2-3-4.5 Happy Glaze out of 5.