Cooking Index - Cooking Recipes & IdeasPork Medallions In Mustard-Green Peppercorn Cream Sauce Recipe - Cooking Index

Pork Medallions In Mustard-Green Peppercorn Cream Sauce

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
8   Pork medallions - (4 oz ea)
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground white pepper
2 tablespoons 30mlUnsalted butter - cut into pieces
1/4 cup 23g / 0.8ozMinced shallots
1 teaspoon 5mlMinced garlic
1/2 cup 118mlDry white wine
1 cup 237mlHeavy cream
2 tablespoons 30mlDijon mustard
1 teaspoon 5mlCrushed drained green peppercorns
  Matchstick Potatoes
1/2 lb 227g / 8ozBaking potatoes, like russets - peeled
1/2 lb 227g / 8ozSweet potatoes - peeled
  Salt - to taste
  Garnish
2 tablespoons 30mlMinced fresh parsley - garnish

Recipe Instructions

In a large, heavy skillet, heat the oil over medium-high heat. Season both sides of the pork lightly with the salt and pepper. Add the medallions to the pan and cook for 2 1/2 minutes on the first side and 2 minutes on the second side. Transfer to a large plate and cover to keep warm.

Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes.

Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining tablespoon of butter, whisking to incorporate. Stir in the green peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.

To serve, divide the potatoes among the 4 plates. Arrange 2 medallions on each plate and top with sauce. Garnish each serving with parsley and serve.

Matchstick Potatoes: Preheat a fryer to 365 degrees.

Using a mandolin, cut the potatoes into thin matchsticks. Fry separately, in batches, until golden brown and crispy, about 4 minutes. Remove from the oil and drain on paper towels. Season with salt.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E79) - from the TV FOOD NETWORK

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