Crispy Pork Medallions and Pumpkin Pie

..i love pumpkin. it is seriously one of my favorite foods. like once my mom made some pumpkin bread and i ate practically one whole loaf all by myself in one night. i just can't ever get enough of it. so one day when i was searching the web i came across this recipe for a double layer pumpkin pie, and i just had to try it! and i loved it! it was so good. i also made these crispy pork medallions. it was very easy and fast to make, and i got to use something new: panko, which is a type of Japanese breadcrumb. i had never used panko before but i was really glad i tried it. it was perfect; it was soft but still had a great crunch to it. i also made roasted root vegetables to go with the pork. and i cooked them in a broiler pan, which i had never used before. it was a night of new and delicious things.

the pork.

the vegtables.

 all dished up.

and the double layer pumpkin pie!

Recipes:

Double Layer Pumpkin Pie

Ingredients:

(1) 8" graham cracker pie crust

4oz. creme cheese softened

1T. evaporated milk chilled

1T. granulated sugar

1 1/2 c. frozen whipped topping thawed

1 c. evaporate milk chiled

(2) pkgs. of vanilla instant pudding (3.4 oz. each)

1 can (15 0z.) pure pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Directions:

Combine cream cheese, 1 tablespoon of evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup of evaporated milk into bowl. add pudding mixes. Beat with wire whisk for 1 minute. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.

Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired.

Crispy Pork Medallions

Ingredients:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions: 
1. Preheat oven to 450°.
2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.



Roasted Root Vegetables
Ingredients:
8 ounces quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Directions:
Preheat oven to 450°. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes.