Today on DelmarvaLife –
We have a VIP on the show today ….one of our country’s heroes. A 97-year-old World War II veteran –who country music artist Jamey Johnson recently shined the spotlight on, in Selbyville. We’ll sit down with Mr. Ernest Marvel, as he reminisces on this memorable moment — get those heartstrings ready, because we’re pulling on ’em, next.
Lighthouses, like the one on Chincoteague Island, serve as a beacon of hope to sailors looking for land. The Screwpile Lighthouse is an icon of the Chesapeake Bay thanks to a blind Irishman. You heard right, and we’re going to let “Secrets of the Eastern Shore” author Jim Duffy explain this tale in our “Throwback Thursday.”
We always welcome royalty to Historic Studio D, especially watermelon royalty…and today, we are extremely honored to welcome the 2021 National Watermelon Queen. This is Paige Huntington of Tyler, Texas. She joins us along with Leslie Webb, the 2021 Mar-Del Watermelon Queen.
A group of young men and women in Somerset County are putting their ideas into action, and they’ll be showing them off this weekend. We’d like to introduce you to the organizer of the “Princess Anne Children’s Business Fair“, Brittany Nottingham. Brittany’s daughter, eight-year-old Ellie, also joins us today.
Emily Perdue, the owner and founder of Emily’s Chicks and Treats, is also participating in the “Princess Anne Children’s Business Fair“. She shows us how to make succulents!
In the Mr. Food Test Kitchen…
This savory, creamy, all-together tasty dish is an easy one pan skillet dish that proves pesto’s not just for pasta! Our Pesto Pork Medallions are an elegant, company-ready main course that is sure to impress again and again. But, just between us, it only takes ten minutes to whip up! That’s a ton of gourmet flavor in absolutely no time at all.
What You’ll Need
- 1 1/2 pounds boneless pork loin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons (1/2 stick) butter, divided
- 1/2 cup heavy cream
- 1/2 cup pesto sauce
- 3 plum tomatoes, cut into 1/4-inch slices
What to Do
- Place pork loin on a cutting board and cut into 1/2-inch-thick slices. One at a time, lay each slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin until it’s about 1/4-inch thick. Repeat until all the pork is flattened.
- Place flour in a shallow dish. Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add pork and cook in batches 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove pork to a covered platter to keep warm.
- Add cream and pesto to skillet; mix well. Add tomatoes and cook 3 to 5 minutes, or until thoroughly heated. Spoon tomatoes and sauce over pork medallions and enjoy.