Medallions of Pork

Cooking With Rania - "Apple Pie and Pork Medallions Recipes"
KDKA Pittsburgh Today Live 10/07/2009

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Medallions of Pork

6 - 2 ounces medallions of pork
Butter for sautéing the pork
Flour for dredging the pork
Sea salt and fresh cracked black pepper to taste
2 shallots - chopped
1/4 cup Calvados (apple jack brandy)
1 large granny smith apple
1 cup heavy cream
1/2 cup chicken stock

Fresh sage leaves for garnishing the plate

For the pork:
Pound the pork medallions to nape (to tenderize meat) dredge in flour and season with salt and pepper. Sauté in butter lightly - remove from pan and keep warm.
In the same pan, using drippings from the pork, sauté the chopped shallots, until translucent. Pour in calvados, away from fire to prevent flaming. Put back on burner and reduce to half. Add cream and stock and reduce until thickened and coats the back of a spoon.
For the apples:
Peel, core and slice into 16 slices. In a pot of water with a little lemon juice, cook the apples gently for a few minutes to soften. Drain apple slices well. Add the cooked apples to the thickened Calvados sauce and heat gently.
For service: Place 3 medallions of pork on each serving plate. Top with warm sauce and apples. Garnish with fresh sage leaves.
Serves: 2

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