This post was written by Deb Rankine, also known as The Fridge Whisperer.
For camping enthusiasts, there are many options for where to rest at the end of a day full of adventurous hikes, exploratory canoe rides, and refreshing swims. Your choice is reduced to the essential elements for comfort.
Today’s RVs do not disappoint! As Ontario Parks celebrates its 125th anniversary, we thought it would be fun to look back at how RV camping (and cooking) has changed over the years.
Vintage trailers from the 1950s and 1960s were small, compact, and offered little more than a folding bed, a two-burner propane stove, a refrigerator, and a small steel sink with a manually operated cold-water faucet for washing.
Lighting was often a single overhead fixture, operated by a DC battery or camp electrical hookup. These typically ran at the rate of 25 cents per day.
These trailers were built with a family of four in mind, although most of the time the homes were so small that dinner was prepared on the picnic table and cooked outside.
Fast forward nearly seven decades, today’s RVs are built for the masses with private bathrooms, surround sound stereo systems, radiant heated floors, and dream kitchens with full-size appliances, convection ovens, food prep islands, and sinks. double. .
And speaking of the good life, here’s a delicious dinner idea that can be made in an RV kitchen, on an outdoor stove, or over a fireplace.
Pork medallions in Dijon cream (for 6)
- 2 pork tenderloins (about a pound each), silver skin and fat removed
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- 2 butter spoons
- ¼ cup dry white wine
- ½ cup chicken broth
- ½ cup heavy cream (35%)
- 2 tablespoons Dijon mustard
Cut each tenderloin crosswise into 2-inch-thick slices, place between plastic wrap, and pound into ½-inch-thick medallions with a meat mallet or rolling pin.
On a small rimmed plate, whisk together the flour, salt, and pepper. Set aside.
In a medium skillet over medium-high heat, add the oil and butter and stir to coat.
Working in batches, dust the pork medallions with seasoned flour, shake off excess, and cook in a single layer until golden brown, about five minutes per side. Transfer to a rimmed plate and keep the medallions warm in the low oven.
To the pan, add the wine. Using a wooden spoon, scrape up any brown bits that may be stuck to the bottom of the pan.
Reduce heat to medium, add chicken broth, cream, and mustard and cook until sauce is reduced by half, about 5 minutes, stirring frequently.
Pour the sauce over the medallions and serve immediately, accompanied by baked potatoes and seasonal vegetables.