Main Meal Recipes > Pork Medaillons
Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight
4 medallions of pork
salt
freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, peeled and finely chopped
4 tablespoons dry white wine
2 teaspoons lemon juice
9 fluid oz vegetable stock
4 fluid oz double cream
2 teaspoons snipped chives
(see measure conversions for more information)
- Heat the butter in a heavy frying pan.
- Seal the pork medallions on each side in the hot butter and cook until golden brown and tender.
- Remove the pork from the pan.
- Pour off any excess fat.
- To make the sauce, add the shallots to the pan and cook until just browned and soft.
- Add the wine, lemon juice, morel liquid and stock.
- Bring to the boil stirring and scraping any meat residue from the bottom of the pan.
- Continue to boil until the liquid is reduced to a syrupy consistency.
- Add the morels and cream and cook gently until the sauce thickens slightly.
- Stir in the chives and season.
- Serve the pork with the sauce.
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Comment Script
This recipe is part of the February 2007 Recipes Menu
Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight
How to make pork medaillons:
Tender pork flavoured with exotic mushrooms and served in a rich sauce.
Ingredients
1/4 oz young dried morels, soaked in 1/4 pint cold water overnight and then strained reserving liquid4 medallions of pork
salt
freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, peeled and finely chopped
4 tablespoons dry white wine
2 teaspoons lemon juice
9 fluid oz vegetable stock
4 fluid oz double cream
2 teaspoons snipped chives
(see measure conversions for more information)
Method
- Season the pork well.- Heat the butter in a heavy frying pan.
- Seal the pork medallions on each side in the hot butter and cook until golden brown and tender.
- Remove the pork from the pan.
- Pour off any excess fat.
- To make the sauce, add the shallots to the pan and cook until just browned and soft.
- Add the wine, lemon juice, morel liquid and stock.
- Bring to the boil stirring and scraping any meat residue from the bottom of the pan.
- Continue to boil until the liquid is reduced to a syrupy consistency.
- Add the morels and cream and cook gently until the sauce thickens slightly.
- Stir in the chives and season.
- Serve the pork with the sauce.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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