ADD the wine and stir, scraping the pan to loosen the browned bits. Add the jalapeño, if using, and the carrots.
SIMMER until the carrots are just tender, and using a slotted spoon, remove to a plate and set aside.
INCREASE the heat of the skillet to medium-high and add the maple syrup to the wine.
COOK, stirring occasionally, until the wine-maple mixture is reduced to a light glaze.
SEASON with salt and pepper, if desired.
DIVIDE pork and carrots among four plates and drizzle with the glaze. Serve with Kale Salad (recipe below), if desired.
Kale Salad with Citrus Dressing
This raw kale salad is a delicious accompaniment to the pork medallions. For a special presentation, serve with Pan-Fried Orange Slices. Makes 4 servings.
1 large bunch kale, cleaned, tough stems removed, and torn into bite-size pieces
1/4 cup vegetable oil
1 tablespoon balsamic vinegar
Zest and juice of 1 orange, divided
1 tablespoon minced fresh herbs (we used thyme and sage)
Freshly ground black pepper
PLACE kale in a large bowl.
DRIZZLE with the oil and toss.
ADD the vinegar, the orange juice, and half of the orange zest.
TOSS together and season with salt and pepper and the herbs. Toss again to combine.
SERVE with the pork medallions and carrots, sprinkling the remaining orange zest over each serving.
Pan-Fried Orange Slices
With just a few minutes left on the clock, the team decided to create a unique topping for their dish. These crispy, warm, juicy oranges are an incredibly delicious topping to the kale salad and they also pair very well with the pork.
1 orange, peel cut away and sliced crosswise into 1/2-inch-thick circles
1 egg, beaten, with a pinch of salt
1/4 cup bread crumbs, preferably homemade or Panko
1 tablespoon vegetable oil
DIP each orange slice in the beaten egg, then coat both sides with the bread crumbs.
HEAT the oil in a skillet over medium heat.
COOK the orange slices for about two minutes per side, until lightly browned and crisp.
SERVE one slice over each salad.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.