There are some things you might not think to mix together for Thanksgiving dinner, such as chipotle flavor and cinnamon. However, if you don’t mind adjusting the usual menu this year, they can actually can actually come together to make an incredible new holiday meal.
Parents and their kids can, too!
Chef Dedra Blount of Now You’re Cooking Culinary Studio says if you want to mix it up this year, swap out the turkey for Chipotle Cinnamon Pork Medallions with Pumpkin Cream Sauce. And invite the kids to help you.
“That gives them a sense of ownership and a sense of pride,” Blount says. “But they've also seen the food be prepared from the beginning to the end.”
Have the kids season the pork medallions with brown sugar, chili powder, cinnamon, kosher salt, red curry, and turmeric.
“When they're working with their hands, they can't use their electronic devices,” Blount says. “We as adults can't use ours either, so it gives you an opportunity to interact and just have organic conversation, have fun and laugh.”
Heat a tablespoon of oil in a pan. Add the pork and turn until fully cooked. If your child is too young to work with heat, however, “start them out with just little prep items like making cookies or making frosting,” says Blount. “…that way, they can at least feel like they're contributing something to the dish.”
Remove the pork and deglaze the pan with chicken broth. Then, make your sauce by whisking in cream and pumpkin puree. Let it simmer for 5 minutes, adding salt & pepper to taste.
The dish is simple, but the memory of making it with children might just be unforgettable.
“You can't make memories off of drive-through,” says Blount. “You make no memories off of reservations. But [your children] will be able to go and say, ‘Remember that time that we made Thanksgiving with our parents?’”
Chipotle Cinnamon Pork Medallions with Pumpkin Cream Sauce
Yield: 8 servings
1 Tbsp. Brown sugar
1 Tbsp. Chili powder
1 tsp Cinnamon
½ tsp Kosher salt
1 tsp Red curry
½ tsp Turmeric
6 # Pork loin, sliced in to medallions
1 Tbsp. oil
- Combine all seasonings and set aside.
- Season pork medallions with seasoning.
- In a large sauté pan, heat oil. When oil is hot, add pork medallions, do not overcrowd the pan.
- Turn pork to ensure it’s cooked on both sides. Once fully cooked, remove from pan.
- Deglaze hot pan with chicken broth, remove all bits from the bottom of the pan.
- Whisk in cream and simmer.
- Add pumpkin puree and incorporate with other ingredients.
- Simmer for 5 minutes and season with salt and pepper.
Chef Blount co-founded Now You’re Cooking Culinary Studio with her twin sister, Debra Babson. Their mission is to bring families back to the kitchen and create food memories with the next generation.
They offer cooking classes and parties for almost all ages, as well as team building activities. To learn more, visit http://www.nowurcooking.com/.