TODAY on MHTV: When I was a kid, my mom used to make this dish in a bunch of different ways, and now I’m making my own version. I’m using pork tenderloin sliced into medallions and coating them in eggs mixed with Dijon mustard and bread crumbs. I fry them up and serve them alongside a warm fingerling potato salad. For dessert, slices of pears are poached in butter, white wine and star anise until they’re soft and tender, and topped off with mascarpone whipped cream. More from the show.
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Buttery Poached Pears with Whipped Mascarpone
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Watch ''Mad Hungry with Lucinda Scala Quinn'' Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.